Chocolate….Silk PieJuly 30, 2013 at 9:49 pm | Posted in Chocolate, Cream, Pie, Pudding | 4 Comments
Tags: chocolate, chocolate pie, cookie, crust, whipped cream
And now for something a little different. No stone fruit this week. This week is all about chocolate. Smooth and silky and rich chocolate.
For the past few weeks I have been really enjoying the peach season. Unfortunately, the cherry crop this year was not so successful so I am having trouble letting myself buy a tiny container of cherries for an exorbitant amount of money. It’s just not happening this year. Hopefully next year there will be a better crop and I can add some variety to the stone fruit season. Even apricots seemed to have an unusually short season this year. They were in stores for about a month, maybe less. I feel like I turned around and they were gone. So I apologize for the lack of apricot recipes as well.
But enough of fruit. I know what you all really love, chocolate! And to think that when I was a kid I hated chocolate. Apparently I just never had any well-made chocolate desserts until I was an adult. When I was trying to decide what to make this week, I honestly felt at a loss. Actually it was more than that – there is a Hebrew expression – choser onim - which basically means helpless, but much more so – like you have no direction and you can’t see success anywhere. That was me. I had no idea what to make – for dinner, for dessert – nada. So I started with what I needed to use – the vegetables from our csa. Okay, pumpkin souffle. Done, Chicken… prepared bbq sauce. Done. Dessert… okay now we are stumped. Fruit? Not really in the mood for making a pie crust. Chocolate? What about it? Just brownies or something fancier? On top of my indecision, I also had social events to plan around, first and foremost was Rocker Dude’s premier as a singer!
Rocker Dude got involved in a Linkin Park tribute show and auditioned to rap for two of the songs – “Bleed it Out” and “Faint”. Not only that, but he started the show!! So I, as a supportive wife, had to go to the show in Tel Aviv on Thursday night (seriously putting a dent in my Thursday night prep time). It was great to hear Rocker Dude sing, and I am also a huge fan of Linkin Park in general and they played all of their older music so it was an enjoyable show all around. Go Rocker Dude!
Back to our baking dilemma, on Thursday afternoon I went to a baking supply store to get vanilla extract (they have the quality stuff) and some high quality chocolate. (And I wanted to buy out the whole store.) I then stopped at the supermarket for a few more things, like figs. And that messed up the amorphous thoughts of dessert floating through my mind. Chocolate or figs?
In order to make help make my decision, I narrowed down the options. Rocker Dude has rules about when he helps me make decisions. First, I have to narrow down the options to the two or three options that I think are best. Then he will decide between what is left. So I gave him the options of Chocolate Silk Pie and Fig, Honey-Almond Tart. As he is a man of simple tastes (and figs are not one of them), you can imagine what he chose – the Chocolate Silk Pie. But he said that it shouldn’t be too chocolatey. Oy.
This pie is a rich, creamy dessert that really showcases the chocolate. With a chocolate cookie crust, a truffle filling and a whipped cream topping, it is decadence personified. Can a dessert be personified? Hmm.
This is a multi-step dessert, involving pasteurizing eggs (no no one gets food poisoning or anything) and then chilling the chocolate filled pie and topping with whipped cream. This dessert is really rich and delicious and even for me – one piece is enough, but so worth it.
It is also a great summer dessert as the pie is nice and cool. Hopefully next week we will have the Fig Honey-Almond Tart. Rocker Dude will have to suffer with it then :).
Also, a sponsored announcement right now. On August 22nd, Rocker Dude is producing an amazing tribute rock concert: Rock4Rookies Live!!! He is celebrating 5 years of his podcast with a concert by some of Israel’s best rockers. So anyone who will be in Israel then should come to the show!! The link to the Facebook event is here. Now you all know why we call him Rocker Dude! And check out his show here.
Recipe (From The Art and Soul of Baking):
7 oz. chocolate sandwich cookies
3/4 stick butter/margarine, melted
3 large eggs
6 Tbsp. sugar
3/4 stick butter/margarine
10 oz. good quality bittersweet or a mix of bittersweet and semisweet chocolate (up to 70% cacao)
1/3 cup heavy cream
1 tsp. vanilla extract
1 cup heavy cream
3 tbsp. confectioner’s sugar
Preheat oven to 350 degrees F.
Grind up the cookies in a food processor until you have fine crumbs. Set aside about 1/4 of crumbs to top the pie. Mix the crumbs with the butter or margarine. Press the crumbs into the bottom of a pie plate and up the sides as well. Place the crust in the oven and bake for 10 minutes or until lightly browned. Cool completely.
In a heat proof bowl, whisk the eggs and sugar together. In a saucepan, heat two inches of water. Reduce to simmer and place the bowl over the pot. Keep whisking the egg mixture together as you slowly heat it. Using an instant read thermometer, heat the egg mixture until it reaches 160 degrees F. Remove from heat and pour the mixture into the bowl of a stand mixer. If some of your eggs scrambled, pour the mixture through a sieve into the mixing bowl so that you don’t get egg clumps. Beat the eggs on high speed for three minutes.
While the eggs are beating, add the chocolate, cream and margarine to the bowl over the pot of boiling water. Let sit for a minute and then gently mix until the chocolate is completely melted. Remove from heat and slowly pour the chocolate mixture into the egg mixture while the mixer is still going at medium speed. Mix until there is no longer a trace of the eggs. Beat in the vanilla extract.
Pour the chocolate into the cooled crust and refrigerate for at least an hour.
To make the topping, beat the cream and confectioner’s sugar in a mixing bowl until you have soft peaks. You can pipe the cream decoratively over the chocolate or use a spatula. Sprinkle reserved cookie crumbs over the cream.
The pie will keep in the fridge for three days, though the cream might start to break down after the first day.
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What I have done already:
- Brown Sugar
- cinnamon rolls
- cup cakes
- Ice Cream
- pate a choux
- Peanut Butter
- Quick breads
- rosh hashana
- Yeast Cake
The Unappreciated Baker
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