Chocolate Cake-Pie
8 servings
60 minutes
Chocolate pie-cake is a refined delight with a rich cocoa flavor and a subtle coffee note. This dessert draws inspiration from traditional Russian cuisine, where chocolate has always been a symbol of cozy family evenings. The airy dough, infused with nutmeg aromas, gently envelops the melted chocolate, creating a texture that melts in the mouth. Sweet mascarpone adds softness to the pie and balances its richness. It is served with a light dusting of cocoa powder or exquisite cream, making it the perfect ending to any feast. Especially good when paired with a cup of hot black coffee or fragrant tea.
1
Preheat the oven to 180 degrees.
2
Grease the mold with oil, line it with baking paper, and grease the paper as well.
- Butter: 160 g
3
Melt the chocolate in a water bath.
- Dark chocolate: 200 g
4
Pour coffee into melted chocolate, let it sit for 2-3 minutes without stirring, then gently mix.
- Strong (dark) coffee: 4 tablespoons
5
Add 140 g of butter and stir until the butter melts.
- Butter: 160 g
6
Separate the egg whites from the yolks.
- Chicken egg: 5 piece
7
Whip the egg whites into a stiff foam.
8
Without stopping to whisk, add the brown sugar.
- Sugar: 1 glass
9
Mix baking powder with cocoa and flour, then sift through a sieve.
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 90 g
- Cocoa powder: 5 tablespoon
10
Add the yolks to the slightly cooled chocolate, then mix the chocolate mixture with the egg whites.
11
Add flour with cocoa and nutmeg and mix gently. The mixture should be light and airy.
- Nutmeg: to taste
12
Carefully transfer the dough to the mold and bake in a preheated oven for 35 minutes.
13
Cool the finished cake, remove it from the mold, and sprinkle with cocoa or pour with cream and top with cake crumbs.
- Cocoa powder: 5 tablespoon
14
For the cream, whip mascarpone with powdered sugar.
- Mascarpone cheese: 50 g
- Icing sugar: to taste
15
Pour over the cake and let it set.