We have been having a great summer holiday, the weather this year is fabulous and we have done our best to take advantage of the copious amounts of sunshine, with trips to the beach, ice creams in the park, walks in the forest, BBQs and lots of bike rides.
With all the fun and the heat, I haven't wanted to spend hours and hours in a hot kitchen, but still wanted to provide goodies for my family, so I have been trying out some quick and easy recipes. I have had a few failures, some being unworthy of photographing and sharing but still tasty, while others were less so. My greatest success however has been a chocolate pie. It was pretty good first time, and didn't take too many iterations to get it just the way I like it.
The filling for this pie is velvety smooth and wonderfully chocolatey, completely indulgent. If you are a chocoholic, like me, then this is the pie for you. I am not a big fan of dark chocolate in large quantities, but find that milk chocolate does't tend to have quite enough depth of flavour in this type of dessert, so I compromised with a mix of milk and plain chocolate (at least 50% cocoa solids). I also opted to use ready-rolled sweet short crust pastry in favour of making my own, in keeping with the "quick and easy" theme.
1 package ready rolled sweet shortcrust pastry
285ml double cream
(double cream + milk should make up 500ml in total)
300g milk chocolate
200g plain chocolate (at least 50% cocoa solids)
3 large eggs
Preheat oven to 160°C
Line a 26cm deep pie dish with ready-rolled sweet short crust pastry. Blind bake for about 20 minutes, until the crust is just turning golden around the edges. Either weigh the crust down with greaseproof paper and baking beans, or make sure that your pastry is well chilled and jab the bottom thoroughly with a fork before baking (the base tends to balloon a bit with this method, but it drops back down once removed from the oven.
Reduce oven temperature to 140°C
Combine double cream and milk and heat until scalding (just before boiling). Meanwhile chop chocolate up into a bowl. Once scalded, pour cream mixture over chocolate and stir until all the chocolate has melted and combined (at first it looks as though the chocolate has seized or split, but just keep stirring and it will all come together). Leave to cool for a few minutes so that it doesn't cook the eggs when they are added.
Thoroughly beat the eggs then add to the chocolate mixture while stirring. Combine well.
Pour into the crust and put into the oven. The filling is very runny and it can be quite hard to get the pie dish in the oven without spilling. Placing the dish on a baking tray before pouring the filling in can make this easier.
Bake for about 40 minutes, until the filling has set but still wobbles.
Allow to cool before serving. Serve as it is, or top with chocolate curls or a dusting of cocoa.