Chocolate pie
For the dough
175 g wheat flour (Type 405)
1 tablespoon of sugar
¼ TL salt
125 g cold butter
60 – 90 ml of ice -cold water
For the filling
100 g of dark chocolate (70% cocoa content)
125 g brown sugar
60 g of baked cocoa
2 tablespoons of cornstarch
¾ TL instant – espresso – powder
½ teaspoon salt
6 egg yolks (gr. M, approx. 100 g)
100 g of cream
500 ml milk
30 g cold butter
1 tablespoon of vanilla extract
For topping
2 leaves gelatin
300 g of cream
100 g of sour cream
35 g of sugar
2 TL vanilla extract
¼ TL salt
1 small piece of dark chocolate (approx. 10 g)
ASIDE FROM THAT
Some flour to work
PREPARATION
1st step
Mix the flour, sugar and salt in a large bowl for the dough. Cut the cold butter into 1 cm cubes and add to the dry ingredients. Separate the cubes from each other as required if they have been attached and briefly mix with the dry ingredients so that they are covered by flour.
2nd step
Press every butter cube between the fingers. Work quickly so that the butter does not get too warm. Otherwise you can cool the entire bowl again in the refrigerator.
3. Step
Add 60 ml of ice -cold water in spoons, while mixing with a fork until the water was absorbed. Then only mix with your hands until a very rough, lumpy and relatively dry dough is created, which can be squeezed between your hands (add additional water as required). Flour and butter residues will remain in the bowl.