The easiest, most delicious and syrupy chocolate pie with a great taste for our every sweet desire at all hours.
The favorite choice of chocolate lovers.
A sweet temptation that you won't be able to resist.
Recipe ingredients
For the syrup
1 Fl. Tea Water (200 gr.)
1 Fl. Tea Sugar (200 gr.)
2 tbsp Cocoa (20 g)
50 gr. Blanket
For the Dough
2 Cups Flour o.o.c. (250 g)
2 tbsp Bacon Powder (10 g)
1 Cup of Sugar (240 g)
2 Vanillins
1/2 tsp. Salt
1/2 Cup of Cocoa (60 g)
2 eggs
1/2 Cup of Melted Butter (120 g)
1/2 Cup of Milk (120 g)
1 Fl. Tea Water (200 gr.)
Zest from 1 Orange
For Ghana
200 gr. Blanket
1/2 Cup of Milk (120 g)
Prescription Process
For the syrup, put 1 fl. tea water (200 g)
1 Fl. Tea Sugar (200 gr.)
2 tbsp Cocoa (20 g)
Stir over high heat and bring to a boil
Remove from the heat and add 50 g. blanket
Stir to melt the couverture
Put the solid ingredients, 2 cups of plain flour in a bowl. (250 g)
2 tbsp Bacon Powder (10 g)
1 Cup of Sugar (240 g)
2 Vanillins
1/2 tsp. Salt
1/2 Cup of Cocoa (60 g)
Mix well with a hand whisk
Add the wet ingredients, 2 eggs
1/2 Cup of Melted Butter (120 g)
1/2 Cup of Milk (120 g)
1 Fl. Tea Water (200 gr.)
Stir to incorporate the ingredients
After the mixture is uniform, add zest from 1 orange
Do not mix too much because the chocolate pie will become chewy
Pour the mixture into a 22X30 cm pyrex after buttering it
Spread evenly over the entire surface
Bake in a preheated oven at 170°C in the air for 30 - 35 minutes
We make holes with a stick
Pour the cold syrup over the warm chocolate cake
We leave our dessert until it absorbs all the syrup
Pour 200 g into a bowl. couverture, chopped
Add 1/2 cup of boiled milk (120 g).
Mix with marise until the couverture melts
Pour the ganache over the syrupy chocolate pie all over the surface
Let it cool, and then put it in the fridge for 2-3 hours to set
Cut into pieces and serve
Chocolate pie can be kept for 4-5 days in the refrigerator
If you try good luck