Chocolate Pie

Chocolate lover? Yes. 

Looking for another dessert besides cake? YES.

This chocolate pie is the answer to all my dreams (and could be yours too).

It is ridiculously rich in chocolate, just the way I like my desserts, and very easy to make. Plus I was able to use leftover egg yolks for the pie shell. What is great about this shell is that I made the dough weeks ago and kept it in the freezer until I needed it. The freezer is my new BFF. It is amazing. It holds cake layers and pie dough until I’m ready to use them. And it doesn’t ask for anything back. Not yet at least.

Chocolate Pie
Recipe slightly adapted from David Leibovitz

Get

  • 1 1/4 cup (250 g) sugar
  • 6 tablespoons (90 ml) warm coffee
  • 4 ounces (115 g) unsalted butter, cubed, at room temperature
  • pinch of sea salt
  • 4 ounces (115 g) bittersweet chocolate, chopped
  • 2 ounces (55 g) unsweetened chocolate, chopped
  • 2 large eggs
  • 1/4 cup (35 g) flour
  • 1 teaspoon vanilla extract
  • 1 9-inch prebaked pie shell (see below for recipe)

Bake
*Preheat oven to 350 degrees F.
*Spred the sugar in an even layer in the bottom of a large, heavy-duty saucepan. Cook the sugar over moderate heat until the edges liquefy and begin to caramelize. Use a heatproof utensil to gently drag the  liquefied sugar toward the center of the pan, encouraging the sugar to melt evenly.
*Once the sugar is melted, it will caramelize rather quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. I wore oven mitts in case of any splatter.)
*If the caramel has seized up in places, stir in gently over low heat until smooth. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth.
*Mix in the eggs, then the flour.
*Pour the mixture into the pre-baked tart shell, then bake for 15-20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake.
*Remove from oven and let it cool completely before slicing.

Påte Sucrée
Recipe from Flour by Joanne Chang

Get

  • 1/2 cup (1 stick/114 g) unsalted butter, at room temperature, cut into 8 pieces
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (140 g) unbleached all-purpose flour
  • 1 egg yolk
Bake
*Using a stand mixer fitter with the paddle attachment, cream together the butter, sugar, and salt on medium speed for 2 to 3 minutes, or until pale and light. Scrape the sides and bottom of the bowl with a rubber spatula. Add the flour and beat on low speed for about 30 seconds, or until the flour mixes with the butter-sugar mixture. The mixture will look like wet sand. Add the egg yolk and continue to mix on low speed for about 30 seconds, or until the dough comes together. 
*At this point, the dough can be wrapped tightly in plastic and stored in the freezer for up to 2 weeks. Thaw it in the refrigerator overnight before using. 
*Remove the dough from the refrigerator and let soften at room temperature for about 30 minutes. Using a rolling pin, bang and flatten the dough into a disk about 1/2 inch thick. Flour the work surface, and sprinkle the dough disk with a little flour. Roll out the dough into a circle 10 to 11 inches in diameter and about 1/4 inch thick for a 9-inch pie shell. Make sure the work surface is floured well enough to keep the rolling pin from sticking to it. Roll from the center of the disk outward, and gently rotate the disk a quarter turn after each roll to ensure the disk is evenly stretched into a nice circle. Don’t worry if the dough breaks a bit, especially toward the edges. You can easily patch any tears once you have lined the pan. 
*Roll the dough circle around the pin and then unfurl it on top of the pie pan. Press the dough well into the bottom and sides of the pan, and use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire interior is well covered with dough, and then press one last time all the way around to ensure any holes have been patched. The the edges of the dough so it is even with the rim of the pan. 
*Refrigerate the pastry shell for at least 30 minutes. The gluten needs to a little time to relax so the pastry doesn’t sink in the oven. Bake directly from refrigerator.
*Position a rack in the center of the oven, and heat the oven to 350 degrees F. 
*Bake for 30 to 35 minutes, or until golden brown. Let cool to room temperature on a wire rack.

Enjoy!

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