| Chocolate Velvet Cream Pie |
| ingredients: |
Ingredients
(serves 6-8) for the base:
250g (9 oz) packet dark chocolate
digestive biscuits (Graham crackers
in North America).
75g (3 oz) butter, melted and
cooled
Ingredients
for the filling:
225g (8 oz or 2 US sticks) cream
cheese
175g (6 oz or one cup scant)
caster (fine granulated) sugar
5 ml (1 tsp.) vanilla essence
175g (6 oz) dark chocolate,
melted
2 large egg yolks
300 ml (8 fluid ounces or one
US cup) double cream
1 large egg white
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| method: |
To make the base, crush the
biscuit to crumbs in a blender
or food processor, or in a polythene
bag with a rolling pin. Mix
together the biscuit crumbs
and the cooled melted butter,
and press round the base and
sides of a 20-22.5cm (8-9inch)
flan dish. Bake in the oven
pre-heated to 180'c (350'f/gas
mark 4) for 15 minutes. Remove
and leave to cool.
To make the filling, beat
together the cream cheese and
100g (4 oz) of the caster sugar.
Beat in the vanilla essence
and the melted chocolate, and
the egg yolk, one by one. Fold
in the cream, whipped until
it just holds its shape. Whisk
the egg whites until they are
stiff, then, still whisking,
add the remaining caster sugar
a spoonful at a time. Fold into
the chocolate mixture. Pour
the mixture in to the cooled
baked pie crust. Chill in the
fridge for several hours until
set. |
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| This
recipe is from Claire Macdonald who
has written many cookery books and runs
the cookery school at Kinloch Lodge.
This pie has a base not of pastry but
of crushed chocolate digestive biscuits
(Graham crackers), mixed with melted
butter. The filling contains cream cheese,
and is smooth and silky in texture. |
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