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Home Cooking

Chocolate pie with toffee sauce & coffee cream

Jtdusk | May 11, 201609:44 AM

SERVES 10-12
PREP 25 mins plus at least 2 hrs chilling
COOK 25 mins

350g/12oz graham crackers
140g/5oz butter, melted
50g/2oz desiccated coconut
200g/7oz milk chocolate, chopped
200g/7oz dark chocolate, chopped
250ml/9fl oz milk
300ml/1/2pt double cream
6 egg yolks
3 tbsp cornflour
100g/4oz light soft brown sugar
50g/2oz hazelnuts, chopped

300g/11oz golden caster sugar
100g/4oz butter, diced
200ml/7fl oz double cream

1 tbsp instant coffee
350ml/12fl oz double cream
25g/1oz golden caster sugar
1 tsp vanilla extract

1 In a food processor, blend the graham crackers with the butter and coconut to make the base for
the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and
making sure the corners are not too thick.

2 In a large saucepan, melt both chocolates with the milk and cream over a very low
heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the
cornflour and sugar.

3 When the chocolate has melted, add the egg mixture and stir together until it
thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and
even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge
for at least 2 hrs.

4 Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a
large pan over a low heat. Bring to the boil and cook until golden and caramelised,
about 2 mins. Whisk in the butter in small batches, then remove from the heat and
stir through the cream. Set aside to cool.

5 To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a
large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip
until soft peaks form. Cover and chill until ready to serve.

6 To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the
microwave and serve with the coffee cream.

CHOCOLATE PIE PER SERVING (12) 679 kcals • fat 50g •
saturates 28g • carbs 46g • sugars 28g • fibre 4g • protein 8g •
salt 0.7g

TOFFEE SAUCE PER SERVING (12) 245 kcals • fat 16g •
saturates 10g • carbs 25g • sugars 25g • fibre none • protein
none • salt 0.2g

COFFEE CREAM PER SERVING (12) 155 kcals • fat 16g •
saturates 10g • carbs 3g • sugars 3g • fibre none • protein 1g •
salt none

Food from everywhere, for everyone: Chocolate pie with toffee sauce & coffee cream
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