Pastel cremoso de chocolate negro

Pastel de cremoso de chocolate negro

This creamy dark chocolate pie has its own story as I told you last Sunday on the video-trailer post. This cake was going to be a mousse pie, as my family doesn’t like dark chocolate. But my brain works alone and suddenly I realized that I was making a chocolate cream instead of a mousse.

After baking the piecrust and having everything ready, I was going to pour the batter into the piecrust and I saw that that wasn’t a mousse. But, hey! I had an amazing chocolate cream.

You can make great things out of mistakes so that’s what I did and now that’s one of my favourite pies ever.

This pie is for real chocolate lovers because is quite intense. But don’t be afraid and use milk chocolate instead if you prefer, the result is amazing too.

Pastel de cremoso de chocolate negro

(English) CREAMY DARK CHOCOLATE PIE

If you don't like dark chocolate, just use milk chocolate and you will get a softer flavour.

  • Serves: 8
  • Level: 1 pie

Ingredients

PIECRUST

  • 200 grams flour
  • 100 grams cold butter
  • 40 grams caster sugar
  • 50 grams cold water
  • 1 egg yolk

FILLING

  • 140 milliliters milk
  • 280 grams whipping cream
  • 3 egg yolks
  • 30 grams sugar
  • 150 grams dark chocolate
  • 4 grams jelly

Instructions

PIECRUST

  1. Put he flour in a big bowl and add butter (diced) on top. Mix with your fingers until you get a crumble.
  2. Add water, sugar and egg yolk and mix until combine.
  3. Wrap it in a plastic wrap and let it sit for 2 hours or overnight.

FILLING

  1. Put the sheets of jelly in a bowl of cold water to hydrate them.
  2. Chop the chocolate and put it into a big bowl. Reserve.
  3. Whisk the egg yolks.
  4. In a saucepan, pour the milk and the whipping cream and bring it to boil. Pour it over the egg yolks and whisk.
  5. Take it back to the heat and cook until it thickens (not more than 85º).
  6. Pour it over the chocolate and mix until it melts.
  7. Take the jelly off the water and add it to the batter. Mix.
  8. Pour it unto the baked piecrust.
  9. Put it into the fridge for at least 3 hours or overnight.

Pastel de cremoso de chocolate negro

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