Coffee and Chocolate Pie

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Coffee and Chocolate Pie
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
658
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie658 kcal(31 %)
Protein7.79 g(8 %)
Fat52.47 g(45 %)
Carbohydrates39.99 g(27 %)
Sugar added13.74 g(55 %)
Roughage0.67 g(2 %)
Vitamin A460.26 mg(57,533 %)
Vitamin D1.52 μg(8 %)
Vitamin E2.92 mg(24 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.46 mg(12 %)
Vitamin B₆0.04 mg(3 %)
Folate20.45 μg(7 %)
Pantothenic acid0.47 mg(8 %)
Biotin0.91 μg(2 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C0.32 mg(0 %)
Potassium250.25 mg(6 %)
Calcium70.41 mg(7 %)
Magnesium59.97 mg(20 %)
Iron4.2 mg(28 %)
Iodine29.59 μg(15 %)
Zinc1.01 mg(13 %)
Saturated fatty acids31.76 g
Cholesterol176.94 mg

Ingredients

for
1
For the pastry
1 ½ cups plain flour
¼ cup cocoa powder
cup butter
2 tablespoons sugar
2 tablespoons water
For the filling
¾ cup butter
4 eggs (lightly beaten)
4 tablespoons cocoa powder
1 cup dark brown sugar
1 ¼ cups plain Chocolate (70% cocoa solids; melted)
2 teaspoons Coffee
1.333 cups whipping cream
For the topping
1.333 cups double cream
0.333 cup plain Chocolate (70% cocoa solids, grated)
How healthy are the main ingredients?
ChocolateChocolatesugarCoffeeegg
Preparation

Kitchen utensils

1 Bowl, 1 Tablespoon, 1 Whisk, 1 Nutmeg grater, 1 Fine grater, 1 Citrus juicer, 1 Measuring cups, 1 Cutting board, 1 Small knife, 2 Pots, 1 Slotted spoon, 1 Paper towel

Preparation steps

1.
For the pastry: sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and enough water to form a soft dough.
2.
Wrap the dough in clingfilm and chill for 15 minutes.
3.
Heat the oven to 190C,375F, gas 5. Grease a 23 cm|9"springform flan tin.
4.
Line the tin with the dough, pressing it into the base and sides. Line the dough with baking paper and baking beans. Bake 'blind' for 15 minutes. Remove the beans and paper and cook for a further 10 minutes until crisp. Reduce the oven temperature to 160C,325F, gas 3.
5.
For the filling: beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder. Beat in the chocolate and coffee, followed by the cream. Pour the mixture into the pastry case and bake for 30-40 minutes until set. Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
6.
For the topping: whisk the cream until thick and spread over the top of the pie. Sprinkle with grated chocolate and chill until ready to serve.