This Chocolate Pie is a dark chocolaty dessert. If you are the one who loves “Death by Chocolate”, then this is surely going to feast you!!
We are a chocoholic family!! Everybody in my family loves chocolates including my mom and dad. Who doesn’t like chocolates?? At least I do not know of one such person 🙂 More so it’s because I have my son who is a passionate chocolate eater. I can easily blend my temptation into his wants and tantrums. He wanted to eat cake,chocolate,pie etc……… so I made it 😀 Easy isn’t it?
This recipe is adapted from one of my old treasures. The book is a collection of vegetarian recipes from all over the world. And this one was on my hit list for a long time and here it is…….
Ingredients
Chocolate Pastry
Makes one pie
1 1/4 c Plain Flour
2 tsp Cocoa powder , plus extra for dusting
2 tsp Icing Sugar
pinch of Salt
50 gms of cold Butter, diced
ice- cold water
Ganache Filling
200 gms of Dark Chocolate with atleast 70% cocoa solids
11/2 tablespoons of Butter
225 ml of Double Cream
1 tsp of Rum or Rum essence {optional}
{I have used essence}
To Decorate
Flaked white chocolate
Method
- Pre heat the oven to 190 c.
- Grease a 9 inch tart tin and set aside.
- Sift flour, sugar , cocoa powdered salt .
- Add butter to it and mix it until the mixture resembles breadcrumbs.
- Add ice cold water , just enough to bring the dough together.
- Turn the dough on a work surface with extra flour and cocoa powder.
- Roll the dough into a circle , bigger than your tart tin.
- Place the dough onto the tin and neatly press the edges.
- Line the tart case with a baking sheet and fill it with some rajma beans or any dry beans. This is done so that the tart case does not rise during baking.
- Chill it in the refrigerator for 30 mins.
- Bake the tart case in the oven for 20 mins. Remove the paper and bake it for another 10 mins. The tart should be well cooked.
- To make the ganache filling, chop the chocolate and put it into a heatproof bowl with softened butter.
- In another sauce pan bring the cream to boil.
- Pour the cream over the chocolate it stirring constantly.
- Add the rum {optional} and continue to stir until all the chocolate is mixed and the texture becomes glossy.
- Pour it into the tart case and chill in the refrigerator for 3 hrs.
- Decorate with sliced chocolates.
- To slice it into neat wedges, use a knife dipped in hot water. Wipe off the water and cut the pie into wedges.
- Serve it at room temperature. It will be soft and gooey.
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