Chocolate Cream Pie
Serves
12
Total Time
4hrs 25mins
Calories
811
I know you’ve been waiting on more chocolate, so here it is! The best dessert you can imagine...has to be! Has a LOAD of great chocolate in it!
- Dark chocolate600 gbroken up
- Dark chocolateas neededshaved
- Muscovado sugar85 g
- Butter80 g
- Pink himalayan salt flakes1 pinch
- Vanilla bean paste3 teaspoons
- Unsalted butter120 g
- Golden caster sugar180 g
- Egg6large
- Double cream350 g
- Single cream120 g
- Golden caster sugar1 tablespoon
- Pecan pieces80 g
- Walnuts120 g
Ingredients
- 1. Line a clean springform pan with parchment paper
- 2. Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes
- 3. Add warm nuts, muscovado sugar, butter, pink Himalayan salt flakes and vanilla bean paste to the TM5 bowl
- 4. Blend with MC fitted - approx 10 sec, speed 8
- 5. Press content of TM5 bowl into springform pan
- 6. Refrigerate until solid (at least 30 minutes)
- 7. Add dark chocolate and unsalted butter to the TM5 bowl
- 8. Heat - approx 15 min, 37°C, gentle stir
- 9. Scrape down sides of TM5 bowl
- 10. Transfer content of TM5 bowl to heatproof bowl
- 11. Clean TM5 bowl
- 12. Add golden caster sugar, eggs and vanilla bean paste
- 13. Whisk using butterfly whisk - approx 10 min, 60°C, speed 3
- 14. Transfer chocolate mixture to TM5 bowl
- 15. Add double cream
- 16. Blend with MC fitted - approx 10 sec, speed 5
- 17. Scrape down sides of TM5 bowl
- 18. Blend again (10 sec, speed 5)
- 19. Pour into base and set for several hours (minimum of 3)
- 20. Add single cream and golden caster sugar to the TM5 bowl
- 21. Whisk using butterfly whisk until soft peaks form - approx 30 sec, reverse speed 4
- 22. Pipe or spread on top of filling
- 23. Garnish with chocolate shavings or dusted cocoa if desired
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
