Chocolate Chess Pie


That’s Jancis’s hand Angel

Made this chocolate chess pie for a gathering before exams with Betty, Jancis, Kelly, and Yujia Wink (this is a fast one)
Looks ugly but it’s almost pure chocolate (yes no addition of milk!).  It’s very rich but it’s worth it Open-mouthed

Ingredients:

Sugar………………………………………..1 cup
Dutch process cocoa………………1/2 cup
All purpose flour…………………….1 tablespoon
Large egg yolks……………………….3
Large egg………………………………….1
Water………………………………………..3 tablespoons
White vinegar…………………………..2 teaspoons
Butter, melted and cooled to room temperature………………….1/2 cup
Vanilla essence…………………………1 teaspoon
Almond essence………………………..1 teaspoon

The Process:

1. Preheat oven to 400 degrees F
2. Line a 9” pie pan with the pastry dough **.
3. Combine the sugar, cocoa powder and flour in a mixing bowl and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, whole egg, water and vinegar. Beat on medium speed until frothy. Slowly add the butter, beating until incorporated. Then slowly add the sugar mixture, beating until thoroughly blended.
5. Pour the batter into the prepared pastry shell. Bake for 10 minutes. Reduce heat to 325 degrees F and bake for 30 minutes
, or until the
pastry is golden and the center is set. Transfer to a wire rack and let
cool for at least 15 minutes before cutting into wedges to serve.


**Pate Brisee:
Cake flour………………………..1 2/3 cup
Pinch of salt
Pinch of sugar
Butter, chilled, cut into small pieces…………………………1/2 cup + 2 tablespoons
Scant 1/2 cup ice water

In a bowl, combine the flour, salt and sugar. Add the butter and toss to coat evenly with the flour. Using your hands, work the butter into the flour until the mixture resembles coarse meal. Add the water and still using your hands, quickly work the water into the flour mixture just until the dough comes together. Pat the dough into a disk shape and wrap it in plastic wrap. Place in the refrigerator for about 30 minutes to relax the gluten before rolling out.

When ready to roll, remove the dough from the refrigerator and place it on a lightly floured surface. Lightly flour a rolling pin and roll the dough out into an 11” circle about ¼” thick. Roll the circle of dough around the rolling pin and carefully transfer the dough to a 9” pie or tart pan. Gently press the dough into the pan, fitting it onto the bottom and against the sides. Trim the edges and chill the pastry shell until ready to use.

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