A succulent chocolate pie, composed of a sweet almond dough and a dark chocolate ganache. The pie is then decorated with roasted hazelnuts, which add a stunning crunch! The dark chocolate-hazelnut alliance is a sure bet!
Prep Time: 15 minutes
Baking Time: 25 minutes
Rest Time: 4 hours
Yield: 10 servings
For the sweet almond dough
For the chocolate ganache
For the topping
Start by preparing the sweet almond dough: place the flour, almond powder, salt and powdered sugar in the bowl of a food processor and blend.
Add the chopped butter, mixing at slow speed until the mixture resembles sand. Add the egg and mix at medium speed until smooth. Combine in a bowl and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C). Lightly grease and flour a 9 inch (22 cm) pie plate.
Place the hazelnuts on a cookie sheet and bake for 10 minutes in the pre-heated oven. Remove the nuts to a bowl and let cool. Then rub the hazelnuts between your hands or in a kitchen towel to remove the skin.
Remove the dough from the fridge and roll to 1/8″ thickness, then fit in the prepared pie plate.
Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden.
Let the crust cool completely before filling.
While the crust is cooling, prepare the chocolate ganache: chop the chocolate and place in a medium sized bowl. In a medium pot, heat the cream until very hot but not boiling. Pour the cream over the chocolate and stir until smooth. Let cool.
Pour the chocolate ganache into the cooled crust and refrigerate for 2 hours.
Remove from the fridge and top with roasted hazelnuts.
Refrigerate again for another 2-3 hours or until completely firm.
Inspired from: An Italian In My Kitchen
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