Chocolate pie with wine filling
Votes: 1
Time: 5 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A whole bottle of dry red wine is added to the soft filling of this pie. It beautifully accentuates the dark chocolate flavor, and the wine is also noticeable. The filling is cooked in a double boiler and spread over a chocolate cookie crust. Once the pie has completely set in the refrigerator, top it with a fluffy cap of whipped cream. You can garnish with coarse chocolate shavings or sprinkles. A perfect dessert for adults!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 2 tbsp crumbs chocolate wafer cookies (250 gr.)
- 110 g unsalted butter, melted
- 2 tablespoons of sugar
- A pinch of fine salt
Filling
- 0.5 cup cornstarch
- 1 and 1/4 cups + 3 tablespoons sugar
- 1 bottle (750 ml) of dry red wine
- 3 bars of dark chocolate, 100g each, chopped into pieces
- 2 tablespoons unsalted butter
- A pinch of fine salt
- 2 cups chilled heavy cream
- Chocolate shavings or sprinkles, for decoration (optional)
We recommend
Recipes with similar ingredients: wafer cookies, dark chocolate, red wine, starch, cream
Cooking the dish according to the recipe:
- Place a rack in the middle of the oven and preheat the oven to 160°C.
- Cake:
Combine the cookie crumbs, butter, sugar, and salt in a medium bowl. Pour into a 9-inch (22 cm) pie pan and press evenly into the bottom and up the sides. Bake until completely dry and set, 15-18 minutes. Cool completely on a wire rack. - Filling:
In a medium saucepan, combine the cornstarch and 1 1/4 cups sugar and whisk in the wine very slowly to prevent lumps. Cook over medium heat, stirring constantly, until the mixture comes to a boil and becomes very thick, about 8 minutes. Remove from heat and stir in the chocolate, butter, and salt. Stir until smooth. Pour the filling into the cooled crust and refrigerate until completely set, about 4 hours or overnight. - Just before serving, beat the cream with the remaining 3 tablespoons sugar in a large bowl with a mixer until soft peaks form. Spoon the whipped cream over the pie. Scatter chocolate shavings or sprinkles on top, if using.
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