Chocolate Pie with Salted Butter
6 servings
130 minutes
The recipe is taken from the book "French Home Cooking. Stories and Recipes from the Grape Country" by Mimi Thorisson. I make this dessert when I can't think of any other ideas. It doesn't sound very flattering, but in general, this pie is very popular with all my household members and they never get tired of it. Salted butter gives the pie a special twist, but you need to be careful with it and make sure that it doesn't "overpower" the taste of chocolate. However, this is not easy to do, this pie is very chocolatey. I prefer to bake it until done, so that it is juicy, but completely baked, but the children often ask to take it out of the oven a couple of minutes earlier. The choice is yours!
1
Preheat the oven to 160 degrees. Grease a 23 cm round baking pan with butter and line the bottom with parchment paper.
- Salted butter: 100 g
2
Pour 5-10 cm of water into a small pot and bring to a gentle boil. Place butter and chocolate in a heatproof bowl and set it over the boiling water. Stir until the butter and chocolate melt, then remove from heat and let cool for 10 minutes.
- Salted butter: 100 g
- Dark chocolate: 230 g
3
In a small bowl, beat the eggs with sugar. In a second bowl, sift the flour and add salt.
- Chicken egg: 6 pieces
- Sugar: 300 g
- Wheat flour: 200 g
- Salt: 1 teaspoon
4
Pour the melted chocolate into the whipped eggs. Add vanilla. Stir in the flour gently. Pour the resulting batter into a greased pan and bake for about 30 minutes.
- Dark chocolate: 230 g
- Chicken egg: 6 pieces
- Vanilla extract: 1 teaspoon
- Wheat flour: 200 g
5
Let the baked pie cool in the pan for at least 1 hour. Then, turn the pie onto a plate and decorate with berries or raisins and powdered sugar.
- Cherry: to taste
- Powdered sugar: to taste