If there is any infallible dessert when it comes to putting a dessert on the table, that is, without a doubt, one that has chocolate. It’s hard to find someone who doesn’t fall for it irretrievably and this Chocolate Pie is no exception. In the pastry world, this word is commonly used in English to define a type of cake that consists of a crust filled with a mixture, either sweet or salty, but always very tasty. It can be covered by another layer of dough or not, but always baked, yes. The one that we present below is an incredible mixture of chocolate, composed of a crispy cookie and butter crust with a filling halfway between a cake and a brownie.
We start by greasing a metal ring about 16 centimeters in diameter with a little melted butter or release spray. We also glue a strip of parchment paper on the inside of the hoop. Then, in a food processor, we grind the cookies until they turn into fine powder. We can also crush them with a pastry roller.
In a separate bowl, melt the butter. Add the melted butter to the chopped biscuits in the bowl, stir and mix. We spread the mixture and use a glass to crush the base and the sides of the cake ensuring that the layer is uniform. We refrigerate.
We put the eggs at room temperature, sugar and salt in a bowl and beat until the mass becomes pale and fluffy. Meanwhile, using a microwave or a water bath, melt the chocolate and butter in a bowl.
When the egg mix; sugar and salt is ready, we put the low speed of the mixer and, in a thin stream, begin to pour little by little the melted butter and the chocolate mass. Add the sifted flour into the bowl with the dough and mix at low speed just until smooth.
Pour the chocolate mass into the very cold or frozen biscuit base. The uncooked dough should not come flush with the sides of the shortbread because it will rise slightly during baking. Preheat the oven to 170ºC and put the cake in in the oven at 170 °C for about 15-20 minutesalthough the baking time may vary depending on the characteristics of the oven.
Once baked, the tart should be covered by a thin crust that hides a soft texture inside. We should not bake it in excess. Otherwise, the filling will be too dry.
Kenwood FDP302SI Multipro Compact 2.1 L 800 W Food Processor
When the cake is still hot, grate a little dark chocolate over the surface of the cake. Return the cake to the oven for about a minute to allow the chocolate to melt.
We take the cake out of the oven. Let it cool at room temperature for 30 minutes. Carefully remove the baking ring and decorate the cake by sifting a little cocoa powder down the sides. The cake is best served hot, at about 35°C.
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Photos | Direct to the palate
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