Are you looking for the perfect accompaniment to go with your afternoon tea or coffee? You just stumbled on it. This French dark chocolate and salted butter fudge pie with its crunchy cocoa crust, gooey fudge filling and super soft chocolate ganache is transcendent. On top of it all, it’s really easy to make.
Cocoa pie crust
80 g butter
60 g icing sugar
30 g egg (about half an egg)
160 g flour
15 g cocoa powder
200 g sugar
50 g butter (salted)
50 g cream
250 g dark chocolate
150 g cream
30 g butter
- Prepare the pie crust: Whisk together the butter and the icing sugar. Add the egg and the cocoa powder. Pour over the flour and mix well, but don’t knead. Wrap in plastic and let rest in the refrigerator.
- Bake the crust: Heat the oven to 170°C. Roll out the crust to 2-3 mm with a rolling pin. Lay it in a pie plate and make it stick on it by pressing it lightly on the edges. Put the plate back in the fridge. Pierce the cooled bottom with a fork. Bake for about half an hour. Make sure the dough does not swell or droop while cooking. Once the crust is cooked, let it cool down.
- Make the fudge: Put the sugar in a pan, place it on medium heat and let it melt completely until it turns amber. Incorporate the butter and stir well, then add the cream in three times. Mix well until the fudge is totally fluid and let it cool awhile before placing it on the crust. Let the fudge stiffen.
- Make the chocolate ganache: Chop the chocolate in bits and melt it in a microwave or in a water-bath. Bring the creme just to the boil, pour it over the chocolate and blend, then add the butter, let it melt a few seconds and mix delicately until smooth. Spread the ganache over the hardened fudge filling.
- Decorate: Sprinkle cocoa powder on the top of the set ganache.