Chess Pie

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Chess Pie
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
762
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie762 kcal(36 %)
Protein10.71 g(11 %)
Fat53.31 g(46 %)
Carbohydrates52.74 g(35 %)
Sugar added29.7 g(119 %)
Roughage1.33 g(4 %)
Vitamin A366.45 mg(45,806 %)
Vitamin D0.83 μg(4 %)
Vitamin E3.08 mg(26 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.17 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate56.46 μg(19 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C0 mg(0 %)
Potassium93.32 mg(2 %)
Calcium63.97 mg(6 %)
Magnesium11.09 mg(4 %)
Iron3.11 mg(21 %)
Iodine25 μg(13 %)
Zinc0.34 mg(4 %)
Saturated fatty acids26.93 g
Cholesterol168.15 mg
Author of this recipe:

Ingredients

for
1
For the pie dough
1 cup
1 ¾ cups
¼ cup
1 cup
sugar (scant)
1 pinch
1
1 cup
cold butter (scant)
softened butter (for the pan)
For the filling
9 ounces
½ cup
butter (scant)
1.111 cups
4
2 tablespoons
1 ¾ cups
cream cheese (double cream)
2 tablespoons
½ cup
How healthy are the main ingredients?
WalnutCocoasugarsalteggegg

Preparation steps

1.
For the pie dough:
2.
Finely chop the walnuts in a food processor. Mix together with the flour, cocoa, sugar and salt.
3.
Mound the ingredients on your counter top or other work surface. Make a well in the middle and break the egg into it.
4.
Place pieces of butter around the edge of the well. Using two dough scrapers, work the ingredients together until small crumbs form. Use your hands to knead into a smooth dough.
5.
Wrap the dough in plastic wrap. Refrigerate for one hour.
6.
Preheat the oven to 180°C (top/bottom heat).
7.
Grease the pie pan with the butter.
8.
Take 2/3 of the pie dough and roll it out between two sheets of plastic wrap to a thickness of 4 mm.
9.
Place it in the pan and form an edge.
10.
Coarsely chop the chocolate. Place in a double boiler together with the butter and sugar. Remove from heat when melted.
11.
Mix together the eggs, espresso and cream cheese in a bowl. Stir in the flour.
12.
Finely chop the walnuts. Mix in.
13.
Stir in the cooled, liquid chocolate.
14.
Place the filling in the pie shell.
15.
Roll the remaining pastry dough into two thin logs (about 65 cm long)
16.
Twist together and place them against the edge of the pie crust pressing them gently into the chocolate cream. Bake approximately 45 minutes.