Dark Chocolate Pie

Servings : 5 people
Prep Time : 30 minutes
Cook Time : 30 minutes
Total Time : 1h30 minutes

Ingredients

Dough

  • 175 g butter (soft)
  • 110 g icing sugar
  • 65 g powdered almonds
  • 60 g eggs 2 eggs
  • 1 vanilla pod ( If you don’t have it, you can use lime zests instead)
  • 1 pinch of salt
  • 50 g cocoa powder
  • 310 g (2 1/2) cups flour

Chocolate Crémeux

  • 12 g water
  • 2g gelatin powder
  • 15 g sugar
  • 35 g egg yolk
  • 250 g cream
  • 100 g dark chocolate (64%)
  • 1 vanilla pod

Chocolate Ganache :

  • 255 g Dark Chocolate (64%)
  • 270 ml Cream
  • 20 g butter

Instructions

For the Dough:

  1. Combine the butter, icing sugar and almonds in the mixer or do it using a whisk. Add the eggs, egg yolk, vanilla pod and salt and mix until well mixed. Add the flour & cocoa flour in one go and then mix as little as possible, only enough to be able to shape the dough into a ball.Refrigerate overnight (or at least 1h30).
  2. Roll out the dough so that it's 3mm thick, place in the pie tin and refrigerate again for 1-1h30. This will prevent the dough from shrinking when baking. Blind bake for 20 minutes at 180°C and the let cool on a rack.

For the Chocolate Ganache:

  1. Chop the chocolate and put in a bowl.
  2. Put cream in a pot and bring to a boil.
  3. Pour the cream over the chocolate in three time, add the butter and stir until you get a smooth and shiny chocolate ganache.
  4. Pour the ganache over the baked crust and let it solidify for 4-5 hours in the refrigerator

For the Chocolate Crémeux:

  1. Hydrate the gelatin with some cold water
  2. Whisk the egg yolks and sugar in a bowl
  3. Heat the cream with the vanilla seeds & vanilla pod in a pot
  4. Slowly add a little bit of heated cream into the sugar/eggyolk mixture and mix
  5. Then pour the mix into the pot and cook it gently while continuously stirring until it reaches 185F. You just made “creme anglaise”
  6. Pass the creme anglaise through a fine sieve. Remove the vanilla pod. Pour the creme anglaise into a blender, add the chocolate & bloomed gelatin. Mix well
  7. Store it inside the refrigerator for at least 2 hours

Assemble the pie:

  1. Whisk your chocolate crémeux until smooth and put it inside a piping bag.
  2. Using the piping bag, decorate the pie by making drops (just like in the picture)
  3. Grate some dark/white chocolate on top
  4. Enjoy it !
Robert C.
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