Surprisingly easy and fast to do. The hardest part is clearly waiting for it to cool before you can break it into pieces.
I’m using 70% Madagascar chocolate here — it’s not just intense, it’s got that signature bright, fruity edge (think red berries and a little citrus tang) that Madagascar cacao is known for, on top of the deep cocoa notes. If that sounds like too much going on, a 60% cacao chocolate will tone it down while still keeping things rich.
Need a pate sablée recipe? Check mine here
(Experiment 77) Chocolate pie
Ingredients
- 115 g butter
- 80 ml water
- 3 eggs
- 170 g dark chocolate chopped
- 1 tbsp maple syrup
- 60 g sugar
- 1 pate sablee
Instructions
- First, you want to pre-bake the dough. Pre-heat the oven at 350F. Place a parchment paper and put some pie weight or beans ( didn’t have any so I use rice ) . Bake for 20 minutes, remove from oven, remove parchment paper.
- Heat pot over medium heat and mix the water and butter using a whisk. Bring to a boil, remove from heat, and add the chocolate, maple syrup, and sugar. Whisk until is combined then keep continue whisking and add the eggs in. Dump your filling into your pie and bake at 300F for 12-13 minutes. Consistency at this point should be jello-ish.
- Let it cool for at least 45 minutes before you slice it. Better yet, after 45 minutes, put it in the fridge so it settles even more.
