Velvet Dark Chocolate Fudge Pie

Elle Cresswell

A quietly indulgent finale for any table, this fudge pie is a true celebration of chocolate in its most luxurious form. Beneath its delicate, buttery crust lies a centre that is rich, molten, and irresistibly soft—each slice offering warmth, depth, and a lingering sense of occasion. Whether served to guests or savoured in a moment of indulgence, it is a dessert that feels effortlessly special.

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Prep Time 15

Cook Time 35

Servings: 8 servings

Course: Dessert

Calories: 410

Ingredients Method Notes

Ingredients

1 pre-baked pie crust (homemade or carefully chosen)
115 g unsalted butter
170 g bittersweet chocolate finely chopped
200 g granulated sugar
25 g cocoa powder
3 large eggs
1 tsp vanilla extract
¼ tsp fine sea salt

Method

Preheat the Oven

Set your oven to 175°C, allowing it to come fully to temperature while you prepare the filling.

Melt Chocolate and Butter

Gently melt the butter and bittersweet chocolate together until smooth and glossy, stirring until fully combined. Set aside briefly to cool.

Prepare the Base Mixture

In a large bowl, whisk together the sugar, cocoa powder, eggs, vanilla, and salt until the mixture is thick, smooth, and cohesive.

Combine

Pour the melted chocolate mixture into the bowl, folding and stirring until the batter becomes deeply coloured and luxuriously uniform.

Fill the Crust

Pour the filling into your prepared crust, smoothing the surface with a light touch for an even finish.

Bake

Place in the oven and bake for 30–35 minutes, until the edges are set and the centre retains a gentle, delicate wobble.

Rest and Serve

Allow the pie to rest for 10–15 minutes before serving. Best enjoyed warm, perhaps with softly whipped cream or a scoop of vanilla ice cream melting slowly over the top.

Notes

For an Even More Indulgent Centre
Bake just shy of fully set—the pie will continue to settle as it cools, leaving you with an irresistibly soft, molten interior.
To Store
Keep any remaining slices chilled in an airtight container for up to 4 days, or freeze for up to 3 months. Gently warm before serving to restore its signature softness and depth.