Chocolate pie with chocolate truffles
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Ingredients for the pie
- 3.5 oz g black chocolate (over 50% cocoa)
- 3.5 oz caster sugar
- 3.5 oz butter
- 3.5 oz wheat flour
- 4 eggs
- Ingredients for the small chocolate truffles :
- 5 oz black chocolate (over 50% cocoa)
- 0.8 pt liquid cream
- 2 oz bitter pure cocoa powder
Progression
Recipe :
Pie :
1) Melt down the chocolate into a bain-marie, add the sugar and the yolks of the eggs, blend carefully to make it frothy and, thereafter add the flour and the whites of the eggs stiffly beaten ; add gently with a wooden spatula and pour the melted butter afterwards.
2) Pre-heat the oven at 356°F
3/ Pour the dough into a round non sticking mould and cook during 35 minutes (test the cooking with the blade of a sharp knife that needs to be dry and wait during 15 minutes after the mould and its cake have been taken out of the oven to de-mould it and let it cool down
Truffles :
1) Make the cream boiling, then pour it boiling onto the chocolate you have cut into small pieces (to let it melt) and make the mixture be uniform using a whip (the mixture is now a “ganache”)
2) Pour a little bit of the ganache onto the pie to make a thin layer, using a metal spatula
3) When the ganache is cold, make numerous bowls of it (truffles) so that you have enough of them to cover the pie
4) Roll the truffles into bitter cocoa powder and put them onto the pie.
Serve this pie with a vanilla or caramel custard or an orange water sorbet
Pie :
1) Melt down the chocolate into a bain-marie, add the sugar and the yolks of the eggs, blend carefully to make it frothy and, thereafter add the flour and the whites of the eggs stiffly beaten ; add gently with a wooden spatula and pour the melted butter afterwards.
2) Pre-heat the oven at 356°F
3/ Pour the dough into a round non sticking mould and cook during 35 minutes (test the cooking with the blade of a sharp knife that needs to be dry and wait during 15 minutes after the mould and its cake have been taken out of the oven to de-mould it and let it cool down
Truffles :
1) Make the cream boiling, then pour it boiling onto the chocolate you have cut into small pieces (to let it melt) and make the mixture be uniform using a whip (the mixture is now a “ganache”)
2) Pour a little bit of the ganache onto the pie to make a thin layer, using a metal spatula
3) When the ganache is cold, make numerous bowls of it (truffles) so that you have enough of them to cover the pie
4) Roll the truffles into bitter cocoa powder and put them onto the pie.
Serve this pie with a vanilla or caramel custard or an orange water sorbet
credits photo : Chocolate truffles © Rozmarina
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