Print

Chocolate pie

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces
Author Eva

Ingredients

The crust

  • 125 gr flour sieved
  • Pinch of salt
  • 1 tbsp cacao powder sieved
  • 60 gr butter soft
  • 60 gr sugar
  • 1 egg
  • 30 gr dark chocolate

Filling

  • 250 gr dark chocolate
  • 300 ml cream
  • 50 ml milk
  • 2 eggs
  • 100 gr sugar
  • Vanilla sugar

Instructions

The crust

  • Melt the chocolate au bain-marie and let it sit in the warm bowl while you continue with the next steps.
  • Mix the sieved flower and cocoa powder with the salt in a bowl.
  • In a second bowl mix the butter and sugar creamy and add the warm, melted chocolate together with the egg. Whisk until creamy.
  • Add the flour-mixture and combine everything until you have gooey brown dough.
  • Make a ball, roll it out with rolling pin and wrap it in some cling film. Put it in the refrigerator and let it rest for about half an hour.
  • After the 30 minutes, get it out, knead it so it fits in your bakingtin and cover the bottom and sides.
  • Heat the oven at 210 degrees Celcius and blindbake your crust for 15 – 20 minutes.

Filling

  • Melt about 200 grams of dark chocolate au bain-marie.
  • Pour 1/3 over your baked crust.
  • Whisk the eggs, sugar and vanilla suger in a bowl until creamy.
  • Boil the cream and milk, take it of the heat and mix it with the rest of the melted chocolate. Add the egg/sugar-mixture and mix it all well.
  • Pour this new mixture in your baked base.
  • Chop the rest of the chocolate you’ve left into small chips and divide this over your filling.
  • Bake your pie 45 minutes on 170 degrees Celcius.