Warm chocolate pie with oatmeal ice cream
8 servings
360 minutes
The recipe was shared with us by the pastry chef of the Stories restaurant, Ekaterina Krieger.
1
Combine oat cream, vanilla, tominambur syrup, 10 grams of coconut sugar, carob gum, heat while stirring to 80 degrees. Then pour into a mold and place in the freezer. At -10 degrees Celsius it will take 3-4 hours to freeze. Stir the ice cream every half hour. It will be ready when it acquires a texture pleasant for consumption.
- Oat cream: 230 g
- Vanilla: 1 g
- Jerusalem artichoke syrup: 25 ml
- Coconut sugar: 90 g
- Locust bean gum (carob gum): 3 g
2
Melt the chocolate, add softened banana, 49 grams of coconut sugar, and flour. Whisk everything together and distribute into small molds — about 70–90 grams per serving.
- Dark chocolate: 110 g
- Bananas: 165 g
- Coconut sugar: 90 g
- Rice flour: 83 g
3
Bake at 180–200 degrees for 4–5 minutes. It will result in a moist cake, like a brownie or fondant.
4
Soak the walnuts in water, mix with 30 grams of coconut sugar, cinnamon, and salt. Place in the oven at 120 degrees until the sugar caramelizes. It should melt but not burn.
- Walnuts: 100 g
- Coconut sugar: 90 g
- Ground cinnamon: 1 g
- Salt: 1 g
5
Serve the pie with a scoop of ice cream and caramelized walnuts. You can chop the nuts before serving or leave them whole if you prefer.
