Dark chocolate Pie cake with pastry cream, Caffarel recipe
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Chocolate pie

Chocolate pie
Difficulty: 
4
Preparing: 
2 Ore
Cooking: 
40 Minuti
Ingredients: 
Shortbread dough:
150g butter
150g sugar
1 egg
6g baking powder
280g flour
25g Caffarel cocoa
a dash of salt
-
Pastry cream:
250g milk
15g flour
5g potato starch
2 yolks
40g sugar
1 vanilla bean
-
Extra-dark 70% cocoa Ecuador chocolate glaze:
125g cream
190g Caffarel extra-dark 70% cocoa Ecuador chocolate
Recipe: 

Shortbread dough:

•    Work butter with sugar, then add egg and mix.
•    Mix sieved baking powder, flour, cocoa and salt.
•    Mould quickly until getting a smooth dough.
•    Shape a ball, cover it with a transparent pellicle and let it rest in the fridge for at least two hours.

Pastry cream:
•    Work sugar with yolks.
•    Then, add flour and potato starch.
•    Spill hot milk, in which you’ve simmered vanilla bean, on the compound and cook until the pastry cream gets thick, taking care to stir it continually.
•    Cover pastry cream and let it rest.

Extra-dark 70% cocoa Ecuador chocolate glaze:
•    In a kettle, melt Caffarel Extra-dark 70% cocoa Ecuador chocolate together with cream and let it rest.

Instructions:
•    Roll out shortbread dough (4mm), then coat a 24cm diameter buttered mould.
•    With a fork, practise some little holes on the base.
•    Mix pastry cream with Extra-dark 70% cocoa Ecuador chocolate glaze and move the compound into the mould.
•    With the leftover shortbread dough, shape some little strips which will be crossed onto the pie.
•    Bake at 180 degrees for about 40 minutes.

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