A delectable chocolate, hazelnut and espresso filling baked in a homemade cocoa and hazelnut pie crust and garnished with chocolate curls to serve.
|.25 cup||(60 mL) Ground hazelnuts|
|1.25 cups||(300 mL) All-purpose flour|
|.25 cup||(60 mL) Sugar|
|.25 tsp||(1 mL) Salt|
|.25 cup||(60 mL) Unsweetened cocoa powder|
|.25 cup||(60 mL) Tenderflake® Lard|
|.25 cup||(60 mL) Butter|
|1||Large egg yolk|
|1 tbsp||(15 mL) Ice water|
|1.5 cups||(375 mL) Semi-sweet chocolate chips|
|2 tbsp||(30 mL) Butter, melted|
|.25 cup||(60 mL) Milk|
|.25 cup||(60 mL) Strong coffee or espresso|
|2 tbsp||(30 mL) Hazelnut liqueur (optional)|
|1 tsp||(5 mL) Salt|
|2 oz||(60 g) Each dark, milk and white chocolate, tempered to just below room temperature and shaved into|
PREHEAT oven to 350°F (180°C) and position rack in the middle of the oven.
PULSE hazelnuts with flour, sugar, salt and cocoa in a food processor until finely ground but not a paste. Add butter and pulse until mixture resembles a coarse meal with pea-sized lumps. Add egg and pulse until mixture just comes together. Press dough into the bottom and sides of a 9 inch (23 cm) tart pan with removable bottom. Cover with plastic wrap and chill.
PLACE chocolate chips and butter in a bowl. In a small saucepan, bring milk and coffee to a boil. Pour over chocolate and let stand for 2 minutes. Gently stir until smooth. Whisk eggs, liqueur (if using) and salt together and add to the melted chocolate. Pour the filling into the chilled crust and bake until filling is set but still wobbly in the center, about 30 minutes. Remove from oven and allow to cool completely on a rack, about 1 hour before removing sides of pan.
GARNISH with chocolate curls.
Show More Comments
No Comments yet