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Chocolate Cream Pie RecipeEasy Chocolate Dessert RecipesMake a Chocolate Cream Pie with a Crunchy CrustServes
8
Use
one 25cm
(10 inch) flan tin with removable base
For the Chocolate Cream Pie Filling 270g (9 oz) plain chocolate 375ml 912 fl oz) thickened cream (double cream) 2 large eggs 1 egg yolk For the Crunchy Pie Crust 60g (2 oz) caster sugar 175g (6 oz) blanched almonds 1 egg white For the Decoration White chocolate leaves Make the Pie Crust1. Place
the almonds and sugar into a food processor and
grind
them finely.
2. In a grease free medium bowl, whisk the egg white until just frothy. 3. Add the ground almonds to the beaten egg white. Stir until the mixture forms a stiff paste. 4. Shape into a ball, cover with plastic wrap and chill for 30 minutes. Bake the Pie Crust1.
Grease a 25cm (10 inch)
flan tin with a little melted butter.
2. Lightly flour the work surface, flatten the dough by lightly pounding it with a rolling pin. 3. Transfer the dough to the flan tin. Use the back of a spoon or your hand to press the dough into the bottom of the tin and up the sides. 4. Chill for about 15 minutes. 5. Heat the oven to 180C (350F, Gas Mark 4). Place the flan tin in the oven and blind bake in the oven for about 8 - 10 minutes or until lightly browned. 6. Slide the flan tin onto a wire rack and allow the crust to cool in the tin. Leave the oven on while you make the filling. Make the Filling1. Chop the
chocolate into small pieces and place into a
medium
size bowl.
2. Place the cream into a saucepan and bring just to the boil. 3. Pour the cream over the chocolate. 4. Whisk the chocolate and cream together until the chocolate has melted completely. 5. Allow the mixture to cool slightly. 6. Place the eggs and egg yolk into another bowl and beat until mixed. 7. Add the chocolate and cream to the beaten eggs and combine well. 8. Place the flan tin onto a baking tray and pour the filling into the cooled pie shell. 9. Put back in the oven and bake until the filling begins to set about 15 - 20 minutes. 10. Allow the pie to cool slightly on a wire rack, then carefully loosen the pastry from the side of the tin. 11. Place the flan tin on a bowl and slip the sides down and away from the crust. 12 Carefully slide the pie from the base onto a wire rack and cool completely. Decorate the top of the cooled chocolate cream pie with white chocolate leaves or fresh cream. |
 Chocolate Dessert Recipes Blog
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