Warm Chocolate Pie (Anguilla)

Anguilla's pallet-teasing Caribbean classic, the warm chocolate pie. There is no pastry in this lovely dessert but rather bread (usually stale) and mixed nuts, whatever you have on hand.

1 egg yolk
1 egg white
¼ cup sugar
1/3 cup butter
1 roll white bread, crumbed
¼ cup mixed nuts
2 oz dark chocolate, melted

Preheat oven to 350°F (175°C). Line a small pie tin with parchment paper.

Chop the nuts and set aside.

Cream the butter and sugar. Add the egg yolk and continue to blend until well incorporated. Next add the breadcrumbs and the melted chocolate.

Whip the egg white until stiff peaks form. Gently fold the egg white and nuts into chocolate mixture.

Pour the mixture into the prepared pie tin.

Bake for about 25 minutes.

Serve warm.