This decadent pie is named for its four delectable layers of chocolate.

Ingredients: (Serve 6-8)

• 1 recipe chocolate wafer crumb crust
• 830 ml/1 pt 8 fl oz whipping cream
• 115 g/4 oz dark chocolate, finely chopped
• 170 g/6 oz plain chocolate chips
• ½ teaspoon vanilla essence
• Pinch of salt
• 3 large egg whites
• ¼ teaspoon cream of tartar
• 85 g/3 oz caster sugar
• 2 teaspoons unsweetened cocoa powder

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Press the crust into a 23-cm/9-inch pie dish. Bake for 15 minutes. Transfer to a wire rack to cool. In a saucepan bring 120 ml/4 fl oz of the cream to the boil. To make the ganache, place the unsweetened chocolate in a bowl and pour the hot cream over it – stir until it has melted and the ganache is smooth. Cool for 30 minutes. Spread over the crust and chill for 2 hours.

Bring 235 ml/8 fl oz cream to the boil in a heavy saucepan. Place the chocolate chips in a bowl and pour the hot cream over them, stirring until they have melted. Stir in the vanilla and salt. Cool completely.

Using an electric whisk beat the last 475 ml/16 fl oz of cream until stiff. Gently fold into the cooled, melted chocolate mixture until well combined. Pour this chocolate mousse over the ganache and chill for 2 hours. Beat the egg whites and cream of tartar. When the egg whites foam, begin adding the sugar a tablespoon at a time. Continue beating until stiff peaks form. Spoon the meringue over the chocolate mousse, using the back of a spoon to form peaks. Use a chefs blowtorch to lightly brown the meringue. Dust the meringue with cocoa powder.