Warm Chocolate Pie with Oatmeal Ice Cream
Baking and Desserts • European
Description
The recipe was shared with us by a pastry chef from a popular American restaurant.
Ingredients
- Bittersweet Chocolate 5 oz
- Bananas 5 oz
- Muscovado Sugar 5 oz
- Glutinous Rice Flour 5 oz
- Oat flakes 10 oz
- Vanilla salt ½ g
- Jerusalem Artichoke 0 fl oz
- Walnuts 5 oz
- Ground Cinnamon ½ g
- Carob gum 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Combine oat cream, vanilla, syrup from Jerusalem artichokes, 10 grams of coconut sugar, and carob gum. Heat while stirring until it reaches 175°F. Then pour into a mold and place in the freezer. At a temperature of -50°F, it will take 3-4 hours to set. Stir the ice cream every half hour. It will be ready when it reaches a texture that is pleasant to eat.
Step 2
Melt the chocolate, then add the softened banana, 49 grams of coconut sugar, and flour. Whisk everything together and divide into small molds — about 70–90 grams per serving.
Step 3
Bake at 180–390°F for 4–5 minutes. This will yield a moist cake, similar to brownies or fondant.
Step 4
Soak the walnuts in water, then mix with 30 grams of coconut sugar, cinnamon, and salt. Place in the oven at 250°F until the sugar caramelizes. It should melt but not burn.
Step 5
Serve the pie with a scoop of ice cream and caramelized walnuts. You can either chop the nuts before serving or leave them whole, depending on your preference.
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