![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMI9j34Ybe_UJyjIqAAIAUPgVAwRTxmIh755jo_ZX08w6ElubTytAx0tjFM6WTU6g2lOgTqDcDxYnmCJapNBMe1nNb0EzIhTK6lho3Yc61Ja8OqxyXGV9qXns8hyphenhyphenbaEtZYvcmp1Gpc2z-t/s1600/a1211+rszmbpvls.jpg)
Super Chocolate Pie, with the irresistible flavor combination of almond and dark chocolate, wrapped in a delicious, crisp, well cooked puff pastry sheet.
Despite the chocolate, it contains, it has a light, fluffy texture, and the aromas of dark chocolate are highlighted.
Every little bite of this delicacy is a complete, tasty treat, with the predominant flavor of chocolate. The fans will be rewarded in full from this proposal.
☆ Consumed at room temperature.
Despite the chocolate, it contains, it has a light, fluffy texture, and the aromas of dark chocolate are highlighted.
Every little bite of this delicacy is a complete, tasty treat, with the predominant flavor of chocolate. The fans will be rewarded in full from this proposal.
☆ Consumed at room temperature.
work: 30′ | time: 02h:30′ | medium: |
![]() Ingredients (8 servings)
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![]() Roll out the pastry sheet and spread in a deep spring pan Ø24 cm. Lift the sides to cover the spring pan to the top. Pierce the entire base of the pastry with a fork. |
![]() Prepare the stuffing beating well the butter and sugar until whitewash the mixture. Add the almonds and beat again to mix. |
![]() Add the eggs one by one, beating constantly for the mix to rise and get fluffy. |
![]() Mix the flour and baking powder shifting them above the bowl with the beaten mixture. Mix well the ingredients. |
![]() Finally add the chopped chocolate and almond essence, stirring gently with a spatula from the bottom up for very little time to incorporate all the chocolate. |
![]() Pour mixture in the prepared spring pan, with the pastry sheet and leave for 1 hour in the refrigerator. |
![]() Cut the excess dough over the edge of the spring pan with a knife. Place the spring pan in the penultimate rack of the preheated oven. Bake with both top-down resistances for 1 hour and 10 minutes. In the first ½ hour at 180°C/ 350°F/ Gas 4 and the rest of the hour at 170°C/ 325°F/ Gas 3. In the last 10 minutes place the spring pan at the bottom of the oven, for the base of the pastry to get cooked well. |
![]() Test with a toothpick in center to come out clean. Remove the chocolate pie from the oven, and leave it on a rack to cool. Unbutton the spring pan to cool thoroughly. Sprinkle with the icing sugar and serve the chocolate pie with a little sour cream (optional). |
![Chocolate Pie](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Lq6V7BT-agWavafFE4Iua4S4khlXqY1eZ5l4liUHwg7q7WT-jcGi5Tv7zuFZIcbN3rxRc2zw3Bt7O0OE_D-_HtRPJ2cnsiaHJKE-GhSoJ0NcvLo3zU5OJzgv_DqofB3KrsczqvEV08/s640/Chocolate+Pie+11+rszmbpvls.jpg)
![Chocolate Pie](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5ihnPZ2NJmfoRdxh6UVCdRBeVPV3JMuvdB8ud2AOi4bAttuFHu9dJE3awB8srliUr7ojVTE6KRiilczM5hI4nUced-bsqfxnGKz_yxChQYaHFyhOy0IH-fETi2jE2ZNfiGowTEA0ejI/s1600/Chocolate+Pie+13+rszmbpvls.jpg)