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Category: Sweets/Desserts/Pies
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Chocolate Layer Pie
Ingredients:
1 Servings
-- FOR THE PASTRY --
100 Gr Cadburys Bournville
-chocolate
125 Gr Butter, (4oz)
225 Gr Plain flour, (8oz)
1 Tbl Cold water
-- FOR THE CUSTARD -
284 Ml Double cream, (1/2 pt)
75 Gr Caster sugar, (3oz)
2 Eggs
25 Gr Cornflour, (1oz)
25 Gr Butter, (1oz)
5 Ml Vanilla essence, (1
-teaspoon)
50 Gr Cadburys Bournville
-chocolate
-- FOR THE CHOCOLATE MOUSSE --
200 Gr Cadburys Bournville
-chocolate
2 Eggs, separated
284 Ml Double cream, (1/2 pt)
10 Ml Gelatine, (2 teaspoons)
2 Tbl Hot water
A little Cadburys
-Bournville cocoa
-(optional)
---- ALSO YOU WILL REQUIRE ---
A 23cm, (9 inch) fluted flan
, tin
Swivel vegetable peeler
Method of Preparation:
For the pastry: First melt the chocolate in a bowl over a saucepan of hot but not boiling water. Rub the butter into the flour, bind to a dough with the chocolate and the tablespoon of water. Carefully press into the fluted flan tin, ensuring that there are no thick corners in the base. Bake in a moderate oven (180 C/350 F/Gas Mark 4) for 20-25 minutes. Leave to cool, then carefully remove the pastry case from the tin. For the custard: In a saucepan, blend together the cream, sugar, eggs and cornflour until smooth. Stir continuously over a very low heat until just starting to thicken. Do not allow to boil. Remove from the heat, stir in the butter, vanilla essence and broken-up chocolate, then leave to cool. Place in the fridge and leave until very cold. For the mousse: Using a swivel vegetable peeler make 50g of chocolate curls and keep on one side. Melt the remaining chocolate over a saucepan of hot water then stir in the egg yolks. Lightly whip the cream, fold some into the chocolate then fold this mixture into the remaining cream. Dissolve the gelatine in 40ml (2 tablespoons) hot water. Whisk the egg whites until stiff. Fold the dissolved gelatine into the chocolate cream mixture with the egg whites. Pour the mixture into the pastry case and leave to set. Whisk the cold custard until really thick and swirl over the set mousse. Decorate with the chocolate curls and if liked, a little cocoa sieved over the top. Converted by MC_Buster. NOTES : A really delicious silky chocolate pie for a special occasion. Converted by MM_Buster v2.0l. |
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