Recipe Archives->Pies->Chocolate Layer 02

Chocolate Layer Pie
 
3 1/2 ounces chocolate
4 3/8 ounces butter
7 7/8 ounces plain flour
1 tablespoon cold water

1 1/4 cups double cream
2 5/8 ounces caster sugar
2 eggs
7/8 ounce cornflour
7/8 ounce butter
1 1/16 teaspoons vanilla essence 
1 3/4 ounces chocolate

7 1/16 ounces chocolate
2 eggs, separated
1 1/4 cups double cream
2 1/16 teaspoons gelatine
2 tablespoons hot water

Melt the chocolate in a bowl over a saucepan of hot but not boiling
water. Rub the butter into the flour, bind to a dough with the
chocolate and the tablespoon of water.

Carefully press into a 23 cm (9-inch) fluted flan tin, ensuring
that there are no thick corners in the base. Bake in a moderate
oven (180 C/350 F/Gas Mark 4) for 20-25 minutes. Leave to cool,
then carefully remove the pastry case from the tin.

In a saucepan, blend together the cream, sugar, eggs and cornflour
until smooth. Stir continuously over a very low heat until just
starting to thicken. Do not allow to boil.

Remove from the heat, stir in the butter, vanilla essence and
broken-up chocolate, then leave to cool. Place in the refrigerator
and leave until very cold.

Using a swivel vegetable peeler make 50g of chocolate curls and
keep on one side. Melt the remaining chocolate over a saucepan of
hot water then stir in the egg yolks. Lightly whip the cream, fold
some into the chocolate then fold this mixture into the remaining
cream.

Dissolve the gelatine in 40ml (2 tablespoons) hot water. Whisk the
egg whites until stiff. Fold the dissolved gelatine into the
chocolate cream mixture with the egg whites. Pour the mixture into
the pastry case and leave to set.

Whisk the cold custard until really thick and swirl over the set
mousse.  Decorate with the chocolate curls and if liked, a little
cocoa sieved over the top.

Printable version: chocolate-layer02.txt.