Chocolate Pie with Chocolate Cream
Baking and Desserts • British
Description
Chocolate pie with chocolate cream
Ingredients
- Chocolate Gingerbread Cookies 15 oz
- Butter 5 oz
- Sugar 5 oz
- Starch film 3 spoons
- Cocoa Powder 1½ spoons
- Whole egg 4 pieces
- Milk 25 fl oz
- Salt a pinch
- Chocolate 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Crush the chocolate cookies into crumbs using a mixer. Melt 150 g of butter and add it to the crumbs. Add 2 tablespoons of sugar. Turn on the mixer and mix everything together. Transfer the mixture into a baking dish. Using a spoon to help, shape the base of the pie, making sure to create high edges. Place the dish with the base in the freezer for 10 minutes. Then, send it to the oven and bake for 8-10 minutes. Allow the baked base to cool on a wire rack without removing it from the dish.
Step 3
Next, prepare the cream filling. Melt the chocolate in a double boiler. In a saucepan, combine all the dry ingredients: the remaining sugar, cornstarch, cocoa powder, and a pinch of salt. Mix them together and add the egg yolks. Pour in the milk and whisk thoroughly to avoid lumps. Place the saucepan over heat and bring the cream to a thick consistency, stirring constantly. Once the cream begins to boil, reduce the heat to the lowest setting and cook for an additional minute. Remove from heat and stir in 50 g of butter and the melted chocolate from the double boiler.
Step 4
Remove the prepared cream from the heat, stir well, let it cool a bit, then cover with plastic wrap and refrigerate for 2 hours. During this time, the cream won't fully thicken, but it will acquire a denser texture, making it easier to transfer into the prepared cookie mold.
Step 5
After the specified time has passed, you can release the base from the mold in which it has been held until now. Then, fill the resulting layer with chocolate cream.
Step 6
Refrigerate the finished pie for at least 5 hours! However, it's better to leave it overnight. This way, it will be easier for you to slice.
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