Chocolate Pie
Ingredients - for 4 persons
Cacao sweet pastry
- 250g of sifted flour
- 150g of butter
- 95g of icing sugar
- 30g of ground almonds
- 20g of cacao
- 1 egg
Chocolate pie device
- 250g of liquid cream
- 30g of butter
- 125g of chocolate
- 2 eggs + 3 egg yolks
- 25g of powdered sugar
- 5 cl of Tradition Cognac
Soft caramel
- 200g of liquid cream
- 50g of caster sugar
- 20g of semi-salted butter
Method
For the pie shell, roll out the sweet cocoa dough in a 24 cm dish.
For the device, boil the cream plus the butter, add the chocolate and the cognac. Blanch the eggs plus the yolks with the sugar. Incorporate the two mixtures, then garnish the bottom of the pie. Bake everything in an oven at 180° for 15 minutes.
To make the soft caramel, put the 50g of caster sugar in a saucepan. Cook until you obtain a blond caramel, then incorporate the liquid cream and the semi-salted butter. Whisk for 2 minutes then refrigerate for 1 hour.
Serve the warm chocolate tart accompanied by a soft caramel sauceboat and a glass of Réserve de la Famille Cognac from Bernard Gauthier & Fils.
![[EN] Cocktail Cognac OSE](https://www.bernardgauthier-cognac.com/wp-content/uploads/2022/01/cocktail-cognac-ose-227x340.jpg)