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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salt: 1/2 tsp |
| salted butter: 1 cup |
| sour cream: 1/3 cup |
| semisweet baking chocolate squares: 1 lb |
| heavy whipping cream (fluid): 1/4 cup |
| salted butter: 1/2 cup |
| eggs: 5 (yolks) |
| vanilla extract: 1 tsp |
Torta de chocolate (chocolate pie)
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
16 min -
Servings
10 serving(s)
Tags
- To prepare the pastry: sift the flour, cocoa and salt together into a bowl.
- Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal.
- Add the sour cream and knead into a ball.
- Divide into 4 equal pieces and refrigerate 2 hours.
- On a floured board, roll each piece of dough out to a 10 x 10 inch square.
- Place each square on a buttered baking sheet, prick all over with a fork and bake in a 400f degree oven 10 minutes.
- Carefully transfer the pastry squares to wire racks to cool.
- They will be very fragile.
- To prepare the filling: Place the chocolate, cream and butter in a saucepan and stir over low heat until the chocolate and butter are melted.
- Beat the egg yolks until thick.
- Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate.
- Stir in the vanilla and let the mixture cool to spreading consistency.
- Do not refrigerate or it will be too stiff to spread.
- Place 1 pastry layer on a serving plate and spread with the filling.
- Continue layering, leaving the nicest looking pastry square for the top.
- Sift powdered sugar over the top layer.
- Using a pastry bag fitted with a star tube, decorate the top layer with a little of the leftover filling.