Extra Chocolate Pie

For those of you who simply can’t finish a meal without chocolate dessert – this chocolate pie is for you! Chocolate crust filled with chocolate cream, topped with chocolate streusel and cocoa bean crunchy tuilles for decoration. It’s simply the best chocolate pie you can ever make – guaranteed!

Extra Chocolate Pie

24 cm round pie pan or baking ring

For chocolate crust:
140 grams all-purpose flour
35 grams cocoa powder
100 grams cold butter cut into cubes
40 grams icing sugar
Pinch of salt
1 large egg yolk
1-2 tbsp. cold milk (optional, as needed)

For dark chocolate filling:
200 grams dark chocolate 64% cocoa solids
280 ml. heavy cream
75 grams soft butter

For chocolate streusel:
50 grams light brown sugar
50 grams almond powder
Pinch of salt
40 grams cocoa powder
50 grams cold butter cut into cubes

For chocolate nougatine:
50 grams glucose or corn syrup
60 grams sugar
60 grams crushed cocoa beans

Preparation:

1. Chocolate crust: in a food processor with a steel blade put flour, cocoa powder, butter, powdered sugar and salt and blend until crumbly mixture forms.
2. Add egg yolk and blend just until large chunks of dough are received. If the dough is not united – add a little milk gradually.
3. Transfer the dough chunks on a lightly floured work surface, unite together and form a disc-shape. Cover with plastic wrap and refrigerate for an hour.
4. On well-floured surface, roll out the dough to about 3-4 mm thick and line pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
5. Pierce the crust with a fork and chill in the freezer for about an hour.
6. Preheat oven to 170c degrees.
7. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
8. Bake for about 12-14 minutes.
9. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until completely set.
10. Cool completely at room temperature.
11. Dark chocolate ganache: chop the chocolate and put in a bowl.
12. In a small pot put heavy cream and heat to simmering point.
13. Pour the cream over the chocolate, wait a minute, and beat until smooth cream is formed.
14. Add butter and stir in the cream until it is absorbed.
15. Pour the ganache over the baked crust. Cool slightly in the refrigerator to set.
16. Chocolate streusel: in a food processor with a steel blade put sugar, almond powder, salt, flour, cocoa powder and butter and blend until crumbly.
17. Transfer the dough crumbs on a baking pan lined with baking paper freeze for 20 minutes.
18. Preheat oven to 170c degrees.
19. Bake for 10-15 minutes or until crumbs set and fully baked. Cool to room temperature.
20. Chocolate nougatine: preheat oven to 190c degrees.
21. In a pan put glucose and sugar and cook over high heat until thick syrup forms. When the syrup begins to get golden hue, remove from heat and add the cocoa beans.
22. Pour the mixture into an oven pan lined with baking paper. The mixture is thick and that’s fine.
23. Bake for 8-10 minutes or until completely pervasive, golden and bubbling.
24. Cool completely and separate from baking paper. Break to asymmetrical pieces and store in a sealed box.
25. Decoration: place chocolate streusel chunks on top of chocolate ganache layer freely.
26. Decorate with nougatine in between and serve.

Notes:

• This chocolate pie is best on the day or two after preparation. Serve at room temperature.
• Keep the pie in a closed container in the refrigerator up to 4-5 days. Add decorations just before serving.
• It is important to use dark chocolate with at least 60% cocoa solids.