Chocolate Chess Pie
Inspired by techniques from NYT Cooking.
A fudgy, brownie-like chocolate filling with a shiny crackled top, baked in a part-baked butter crust.
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Method
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Equipment
- 23 cm pie dish (about 4 cm deep)
- rolling pin
- baking paper and baking beans
- mixing bowls
- small saucepan
- whisk
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 551 kcal |
| Protein | 6.6 g |
| Carbohydrate | 55.3 g |
| of which sugars | 35 g |
| of which free sugars | 34.4 g |
| Fat | 36 g |
| of which saturates | 22 g |
| Fibre | 2.6 g |
| Salt | 0.64 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 180 g plain flour
- 12 g caster sugar about 1 tbsp
- 3 g fine sea salt or table salt about ½ tsp
- 120 g cold unsalted butter, cubed
- 4 tbsp ice-cold water plus 1 tbsp more if needed
Filling
- 115 g unsalted butter
- 115 g semi-sweet chocolate, chopped
- 200 g caster sugar
- 25 g cocoa powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 3 large eggs
- 1½ tsp vanilla
To serve
- 120 ml double cream, whipped softly, to serve
- 1
Dough. Rub the cold butter into the flour, sugar and salt, bind with iced water and rest the wrapped disc in the fridge for 1 hour.
- 2
Part-bake the case. Line the dish with the rolled dough, crimp and chill 30 minutes. Bake with paper and beans at 190 °C (170 °C fan) for 18 minutes, then remove them and bake 5 minutes to dry the base. Lower the oven to 175 °C (155 °C fan).
- 3
Melt. Melt the butter and chocolate together in the small saucepan over a very low heat, stirring, then let it cool for 5 minutes so it does not scramble the eggs.
- 4
Whisk the filling. Whisk the sugar, cocoa and salt into the chocolate, then add the eggs and vanilla and whisk just until smooth and shiny.
- 5
Bake. Pour into the warm case on a baking tray and bake 30-35 minutes, until the top is crackly and puffed and the centre jiggles a little. It firms up as it cools, so take it out before it looks fully set.
- 6
Serve. Cool completely on a rack, at least 2 hours, then slice and serve with softly whipped cream.
Storage
Keep covered at cool room temperature for 1 day or in the fridge for up to 4 days.
