Gluten Free Chocolate Pie
1 hr 50 min.
ready in 4 h. 20 min.
- For the pastry
- 1 ½ cups gluten-free all purpose flour
- 2 Tbsps powdered sugar
- ½ cup butter
- 2 Tbsps water
- For the filling
- 1 ½ cups plain Dark chocolate (70% cocoa solids, chopped)
- ½ cup unsalted butter
- ½ cup dark brown sugar
- 2 Tbsps gluten-free cocoa powder
- 2 Tbsps Instant Coffee powder
- ⅔ cup hot water
- 4 eggs
- For the chocolate mousse
- 1 ¼ cups plain Chocolate (70% cocoa solids)
- 1 egg yolk
- 1 tsp vanilla extract
- 1 Tbsp melted butter
- 2 egg whites
- 1 Tbsp superfine caster sugar
- ½ cup cream (48% fat)
For the pastry: sift the flour and icing sugar into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" flan or springform tart tin with non-stick baking paper.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for about 15 minutes until the base is dry. Remove the paper and beans and set aside.
Reduce the oven temperature to 130°C (110° fan) 275°F gas 1.
For the filling: put the chocolate, butter and sugar in a heatproof bowl over a pan of simmering (not boiling) water and stir until smooth and melted. Remove from the heat.
Mix the cocoa and coffee with the hot water, stirring until smooth.
Beat the eggs until frothy and stir in the chocolate and cocoa mixtures.
Pour into the pastry case and bake for 40-45 minutes until set. Set aside to cool completely before removing from the tin.
For the chocolate mousse: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Beat in the egg yolk, vanilla, butter and 3 tablespoons of cream until blended.
Whisk the remaining cream until thick, but not stiff and gently fold into the chocolate mousse mixture.
In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the sugar and continue whisking until stiff but not dry.
Gradually fold the egg whites into the chocolate mixture until well combined. Spoon the mousse carefully (to avoid losing the airy texture) into a large piping bag with a plain nozzle.
Starting at the outside of the tart, pipe balls of mousse to cover the filling completely. Chill for at least 2 hours.
Sprinkle with the grated chocolate just before serving.