Ingredients
- Use a chilled bowl while whipping the cream for the topping and beating the butter and sugar for the filling.
- The original recipe is made with completely raw egg yolks and a lot more butter and sugar. I add the egg yolks to warm chocolate to cook them just a little bit.
- Makes an 8-9 inch pie
- 250 grams digestive biscuits
- 1.5 tablespoons cocoa powder
- 1.25 sticks butter melted
- Filling:
- 5 ounces unsweetened baking chocolate coarsely grated
- 1 cup granulated sugar, powdered in a mixer
- 3/4 cup butter, chilled and softened
- 1 teaspoon vanilla extract
- 3 fresh and good quality egg yolks, whisked
- Topping:
- 1 1/2 cups whipping cream
- 2 tablespoons icing or confectioner's sugar
- Piece of semisweet chocolate, for grating
Instructions
- Preheat the oven to 350 degrees F.
- FOR CRUST-
- Grind the biscuits and cocoa in a food processor. Add melted butter and process again until it forms a clumpy ball. Remove from the grinder and empty into 8 INCH pie dish. Press down to form a shell and atleast 1 inch on the sides. Smoothen to fill any holes or cracks and make sides as even as possible.
- Bake 12 minutes or until golden. Remove from the oven and let reach room temperate. Then cover with a loose lid and refrigerate to cool completely.
- FOR FILLING-
- In a small microwave-safe bowl, melt the baking chocolate 45-50 seconds in the microwave until it just softens. Stir to form a smooth paste. Quickly add the egg yolks and beat vigorously. Add vanilla and stir well. Strain through a sieve to remove any lumps. Cover chocolate tightly with plastic wrap and refrigerate.
- In a large chilled bowl whip the powdered sugar and butter until fluffy using an electric beater or a hand whisk.
- When the melted chocolate is cool but still soft, pour it all over the butter and sugar mixture.
- Beat the mixture thoroughly until combined.Taste for sweetness. If its a little less sweet than you like add more powdered sugar to the whipped cream when you make the topping.
- Pour it into the baked pie shell and spread evenly. Smoothen the top of the pie filling and cover tightly with a lid.
- Refrigerate 4 hours or overnight.
- FOR TOPPING-
- Whip the heavy cream and icing sugar until stiff peaks form. Pour over the chocolate pie. Decorate with grated semisweet chocolate.
- Raw eggs should not be consumed by those with a compromised immunity system.
© 2023 All content copyright: Tara Deshpande