Magical Chocolate Pie Chess (Druckversion)

Kernig-schokoladiger Kuchen mit fluffig-knuspriger Kruste – ein Highlight für Schokoladenliebhaber.

# Zutaten:

→ Pastry

01 - 1 sheet all-butter puff pastry or 1 all-butter pie crust, unbaked

→ Egg Wash

02 - 1 large egg white, lightly beaten

→ Filling

03 - 56 g unsalted butter
04 - 56 g semisweet chocolate, finely chopped
05 - 200 g granulated sugar
06 - 16 g unsweetened cocoa powder (natural or Dutch-processed)
07 - 1 teaspoon espresso powder
08 - 0.25 teaspoon salt
09 - 60 ml heavy cream
10 - 1 teaspoon pure vanilla extract
11 - 2 large eggs plus 1 large egg yolk

→ Optional for Serving

12 - Whipped cream

# Zubereitungsschritte:

01 - Prepare pastry ahead of time; refrigerate for at least 2 hours before rolling out and pre-baking.
02 - On a lightly floured surface, roll pastry to a 30 cm round. Gently fit into a 23 cm pie tin, trimming overhang and crimping edge. Brush rim with egg wash.
03 - Line pastry shell with two layers of parchment paper and fill with pie weights. Chill shell for at least 30 minutes.
04 - Preheat oven to 190°C. Bake shell with weights for 15 minutes. Remove parchment and weights, prick base with a fork, and bake a further 8 minutes.
05 - Melt butter in a small saucepan. Add chocolate; melt in 20-second microwave intervals, stirring until smooth. Let cool 2–3 minutes.
06 - In a large bowl, whisk sugar, cocoa powder, espresso powder, and salt until fully combined.
07 - Add cream, vanilla, eggs, and egg yolk to dry ingredients, whisking until smooth. Stir in cooled chocolate mixture until fully incorporated.
08 - Pour filling into warm, pre-baked crust. Bake at 190°C for 50–55 minutes, until filling is set but surface is still slightly tacky.
09 - If crust edges brown too quickly, protect with a pie shield or aluminium foil during baking.
10 - Cool on a wire rack at least 2 hours to allow filling to set before cutting.
11 - Cut into 8–10 slices. Garnish each with whipped cream, if desired.

# Hinweise:

01 - For optimal texture, the crust should be chilled thoroughly before blind baking to prevent shrinking.
02 - The pie filling can be prepared one day ahead. Bring to room temperature before assembling.
03 - Finished pie keeps covered at room temperature for 1–2 days or refrigerated up to 5 days.
04 - To freeze, wrap cooled pie tightly and keep up to 3 months; defrost in refrigerator and bring to room temperature before serving.

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