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tirsdag den 26. februar 2013

Double Chocolate Pie!



Double chocolate pie - so good, so delicious!



Recipe for cocoa batter:
40g cocoa powder
120 g of icing sugar
100 g butter
1/4 teaspoon salt
2 eggs
220 g wheat flour + extra flour for rolling out

Recipe for chocolate ganache:
300 g dark chocolate (I used only 44% of it was not bitter - think I'll try with 50/50 dark and light next time)
1 and 2/3 cup whipping cream
50 g of honey

Process for cocoa batter:
cocoa powder, icing sugar and flour together in a bowl and mix the butter in with your hands. Then add salt and eggs. Knead well and roll out to 3 mm thickness and cover a Flan dish with dough and remove the excess from the edges. Must be baked for 20 minutes 180 degrees C hot air.

Procedure for the chocolate ganache:
Chop the chocolate into pieces and put both cream, honey and chocolate in a saucepan and let it melt together into a delicious chocolate mass.

A process for the pie:
Pour chocolate ganachen in the crust, and let it stand in the refrigerator overnight or at least 6 hours.
Can then served with a little icing sugar on top and a good scoop of vanilla ice cream to.

Bon Appetite!






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