{"id":14352,"date":"2016-12-29T04:58:30","date_gmt":"2016-12-29T02:58:30","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=14352\/"},"modified":"2022-01-15T10:44:16","modified_gmt":"2022-01-15T08:44:16","slug":"extra-chocolate-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/extra-chocolate-pie\/","title":{"rendered":"Extra Chocolate Pie"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">For those of you who simply can&#8217;t finish a meal without chocolate dessert &#8211; this chocolate pie is for you! Chocolate crust filled with chocolate cream, topped with chocolate streusel and cocoa bean crunchy tuilles for decoration. It&#8217;s simply the best chocolate pie you can ever make &#8211; guaranteed!<\/p>\n<div id=\"attachment_12645\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12645\" class=\"wp-image-12645\" title=\"Extra Chocolate Pie\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/06\/extra_chocolate_tart2-s.jpg\" alt=\"Extra Chocolate Pie\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12645\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\"><strong>Extra Chocolate Pie <\/strong><\/h4>\n<p dir=\"ltr\">24 cm round pie pan or baking ring<\/p>\n<p dir=\"ltr\"><u>For chocolate crust:<br \/>\n<\/u>140 grams all-purpose flour<br \/>\n35 grams cocoa powder<br \/>\n100 grams cold butter cut into cubes<br \/>\n40 grams icing sugar<br \/>\nPinch of salt<br \/>\n1 large egg yolk<br \/>\n1-2 tbsp. cold milk (optional, as needed)<\/p>\n<p dir=\"ltr\"><u>For dark chocolate filling:<br \/>\n<\/u>200 grams dark chocolate 64% cocoa solids<br \/>\n280 ml. heavy cream<br \/>\n75 grams soft butter<\/p>\n<p dir=\"ltr\"><u>For chocolate streusel:<br \/>\n<\/u>50 grams light brown sugar<br \/>\n50 grams almond powder<br \/>\nPinch of salt<br \/>\n40 grams cocoa powder<br \/>\n50 grams cold butter cut into cubes<\/p>\n<p dir=\"ltr\"><u>For chocolate nougatine:<br \/>\n<\/u>50 grams glucose or corn syrup<br \/>\n60 grams sugar<br \/>\n60 grams crushed cocoa beans<\/p>\n<h4 dir=\"ltr\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<ol dir=\"ltr\">\n<li>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.<\/li>\n<li>Add egg yolk and blend just until large chunks of dough are received. If the dough is not united &#8211; add a little milk gradually.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Pierce the crust with a fork and chill in the freezer for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until completely set.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Dark chocolate ganache: chop the chocolate and put in a bowl.<\/li>\n<li>In a small pot put heavy cream and heat to simmering point.<\/li>\n<li>Pour the cream over the chocolate, wait a minute, and beat until smooth cream is formed.<\/li>\n<li>Add butter and stir in the cream until it is absorbed.<\/li>\n<li>Pour the ganache over the baked crust. Cool slightly in the refrigerator to set.<\/li>\n<li>Chocolate streusel: in a food processor with a steel blade put sugar, almond powder, salt, flour, cocoa powder and butter and blend until crumbly.<\/li>\n<li>Transfer the dough crumbs on a baking pan lined with baking paper freeze for 20 minutes.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake for 10-15 minutes or until crumbs set and fully baked. Cool to room temperature.<\/li>\n<li>Chocolate nougatine: preheat oven to 190c degrees.<\/li>\n<li>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.<\/li>\n<li>Pour the mixture into an oven pan lined with baking paper. The mixture is thick and that&#8217;s fine.<\/li>\n<li>Bake for 8-10 minutes or until completely pervasive, golden and bubbling.<\/li>\n<li>Cool completely and separate from baking paper. Break to asymmetrical pieces and store in a sealed box.<\/li>\n<li>Decoration: place chocolate streusel chunks on top of chocolate ganache layer freely.<\/li>\n<li>Decorate with nougatine in between and serve.<\/li>\n<\/ol>\n<h4 dir=\"ltr\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li>This chocolate pie is best on the day or two after preparation. Serve at room temperature.<\/li>\n<li>Keep the pie in a closed container in the refrigerator up to 4-5 days. Add decorations just before serving.<\/li>\n<li>It is important to use dark chocolate with at least 60% cocoa solids.<\/li>\n<\/ul>\n<div id=\"attachment_12646\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12646\" class=\"wp-image-12646\" title=\"Extra Chocolate Pie\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/06\/extra_chocolate_tart-s.jpg\" alt=\"Extra Chocolate Pie\" width=\"800\" height=\"354\" \/><p id=\"caption-attachment-12646\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>For those of you who simply can&#8217;t finish a meal without chocolate dessert &#8211; this chocolate pie is for you! Chocolate crust filled with chocolate cream, topped with chocolate streusel and cocoa bean crunchy tuilles for decoration. It&#8217;s simply the best chocolate pie you can ever make &#8211; guaranteed! Extra Chocolate Pie 24 cm round [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1830,1618,1636,5615],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Extra Chocolate Pie | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"For those of you who can&#039;t finish a meal without chocolate - this chocolate pie is for you! 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