Chocolate pie: the cake that is half brownie, half cake, especially for those who love chocolate
If there is any dessert that will surely triumph on your table, it is without a doubt a dessert that contains chocolate. It is difficult to find someone who does not fall irremediably into it and we are sure that that will happen to you if you try this Chocolate Pie that we present to you today.
Chocolate pie recipe with cocoa powder
Chocolate pie recipe pudding
But what exactly are these cakes called Pie? The word pie, which is pronounced “pai”, is an Anglicism that has not yet been incorporated into the Royal Academy of the language, but that in the pastry world is commonly used to define that type of pastry that consists of a crust, which can be made with different types of dough, filled with a mixture, whether sweet or salty, but always very tasty. It can be covered by another layer of dough or not, and always baked, yes.
Chocolate pie recipe easy
Well, now that we know what we are facing, we present today’s foot. An incredible mixture of chocolate composed of a crunchy cookie and butter dough with a filling halfway between a cake and a brownie. Sounds divine, right? Well, if this recipe has conquered you, all you have to do is get to work, it is very simple and in a little while in the kitchen you will obtain one of the richest chocolate pie-type cakes.
For 8 people
Maria type cookies (For the base) 115 g
Butter (For the base) 70 g
70% coverage dark chocolate 130 g
Butter (For the filling) 130 g
Sugar (For the filling) 80 g
Eggs (For the filling) 100 g
Salt, a pinch (For the filling)
Wheat flour (For the filling) 40 g
70% coverage dark chocolate (For decoration) 50 g
Cocoa powder to taste (For decoration)
How to make Chocolate Pie
Total time 50 m
Preparation 30 m
Cooking 20 m
Rest 30 m
We will start by greasing a metal ring about 16 centimeters in diameter with a little melted butter or mold release spray. We also glue a strip of parchment paper to the inside of the ring.
Types of chocolate pie
In a food processor, grind the cookies until they become a fine powder. We can also flatten them with a pastry rolling pin.
In a separate bowl, melt the butter. We add the melted butter to the chopped cookies in the bowl, stir and mix.
We spread the mixture and use a glass to flatten the base and sides of the cake, ensuring that the layer is uniform. We refrigerate.
No bake chocolate pie
We put the eggs at room temperature, the sugar and salt in a bowl and beat until the dough becomes pale and fluffy.
Meanwhile, using a microwave or a double boiler, melt the chocolate and butter in a bowl.
When the egg, sugar and salt mixture is ready, turn your mixer to low speed and, in a thin stream, begin to slowly pour in the melted butter and chocolate mass.
We add the sifted flour into the bowl with the dough and mix at low speed just until it is homogeneous.
Baked chocolate pie
We pour the chocolate dough into the very cold or frozen cookie base. The uncooked dough should not come flush with the sides of the shortbread because it will rise slightly during baking. We preheat the oven to 170ºC.
We put the cake in the oven at 170 °C for about 15-20 minutes. Baking time may vary depending on the characteristics of the oven.
Old fashioned chocolate pie recipe
Once baked, the cake should be covered by a thin crust that hides a soft texture inside. We should not overbake it. Otherwise, the filling will be too dry.
When the cake is still hot, grate a little dark chocolate over the surface of the cake. We put the cake back in the oven for about a minute so that the chocolate melts.
Chocolate pie with pudding
We take the cake out of the oven. We let the baked cake cool at room temperature for 30 minutes. Carefully remove the baking ring. Decorate the cake by sifting a little cocoa powder around the sides. The cake is best served hot, at around 35°C.
What to accompany the chocolate pie with
Chocolate Pie is perfect as a finishing touch to a special meal. Halfway between cake, tartlet or brownie, a scoop of good vanilla ice cream on the side looks great, to contrast the two textures between hot and cold.
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