Chocolate flavored pie
4 servings
120 minutes
Chocolate aromatic pie is a true embodiment of American baking, combining the rich taste of dark chocolate with a spicy hint of orange and ginger. Its history traces back to Americans' love for rich, moist desserts where chocolate plays a leading role. The pie's flavor is deep, velvety, with a light citrus freshness and warmth from spicy ginger. A special soak in orange liqueur adds elegance, making it perfect for cozy evenings or festive gatherings. The melted chocolate glaze turns this dessert into a true work of art. This pie is not just a sweet treat but a sensual pleasure that awakens memories of warm gatherings and family traditions.
1
Sift the flour, cocoa, sugar, and baking powder into a bowl.
- Wheat flour: 1 tablespoon
- Cocoa powder: 4 tablespoons
- Sugar: 3 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
2
Grate the zest of an orange (previously scalded with boiling water) and a piece of peeled ginger on a fine grater.
- Oranges: 1 piece
- Ginger: 1 teaspoon
3
Pour cream over chocolate and melt it in a water bath. Let it cool.
- Dark chocolate: 150 g
- Cream 20% fat: 4 tablespoons
4
Whisk the eggs with sugar until a stable cream foam.
- Chicken egg: 4 pieces
- Sugar: 3 tablespoons
5
Add 1/3 of the egg foam to the dry mixture and, gently stirring and turning the bowl in a circle, pour in the melted chocolate.
- Chicken egg: 4 pieces
- Dark chocolate: 150 g
6
Mix the remaining eggs in two parts. Pour the mixture into a greased slow cooker and bake in 'Bake' mode for exactly one hour. Let it sit in 'Keep Warm' mode for 5 minutes. Open the lid and let it cool slightly.
- Chicken egg: 4 pieces
7
Squeeze juice from half an orange and mix it with liqueur. Use a silicone brush to moisten the warm pie with the liqueur mixture. Let it sit for 7 minutes.
- Oranges: 1 piece
- Orange liqueur: 2 tablespoons
8
Remove using the steamer insert and let cool on a rack.
9
Melt two-thirds of the broken chocolate (the second chocolate) and the remaining liqueur mixture in the microwave. Add the remaining chocolate in small pieces to the hot mixture and mix thoroughly. Pour over the pie and let it sit in the cold for at least half an hour, preferably overnight.
- Dark chocolate: 150 g
- Orange liqueur: 2 tablespoons
