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.
Recipe slightly adapted from David Leibovitz
- 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)
*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.
Recipe from Flour by Joanne Chang
- 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