Chocolate Pie with Cointreau

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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

This past weekend I was in Nafplio. There was a conference on alternative forms of tourism, that being, agricultural, gastronomical, hiking/biking/walking etc. I was invited to speak about gastronomical tourism in Greece and in other countries of the Mediterranean. There was a lot of site seeing and tasting of local produce. It was a very important initiative, for which I will talk to you in my next post along with a local recipe and photos.

I returned yesterday, very tired indeed, but full of experiences and tastes. My husband and son stayed home, so as you can understand, we were all very happy being together again. After all the love and happiness, my son came to me with the relentless request of some dessert. During my absence, they have both consumed the sweet I left them and there was nothing to eat.

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A mommy is a mommy no matter how tired she is, especially when she has in front of her a sweet, child’s face asking for something. I unpacked quickly my stuff, changed clothes and got immediately to the kitchen. Now, I had to find something that was easy to do, needed small amount of time to get ready, had all the ingredients available at that specific moment and have chocolate in it! I decided to spend about ten minutes to go through my bibliography on desserts to be able to find something that would fulfill all the prerequisites. Indeed, after a couple of minutes I saw a recipe for chocolate pie from Stelios Parliaros, a famous Greek pastry chef, which was easy, chocolatey, quick and I could substitute the few ingredients I was missing.

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I headed to the kitchen and started the preparation which took me 15 minutes plus another 15 minutes baking. I think that a total of half hour to prepare a sweet is not bad at all. This chocolate pie is soft and has the consistency of a pudding. When is still warm it is airy and fluffy. Once it gets cold it becomes a bit firmer, but still soft and chewy. When it’s cold, I like to put it in the microwave for 10 to 20 seconds and then it becomes foamy again.

So, if you need something fast and easy, I think this pie accumulates all these characteristics plus it is made with ingredients we all have available at home at any time. Did I mention it is super tasty? Well, it is and it is amazing with such a little effort, how tasty the result is. As you can imagine, spirits at home were happy and satisfied and eventually poor, old mommy found the time to rest and relax from the tiring trip.

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4.9 from 12 reviews
Chocolate Pie with Cointreau
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 120 gr. / 4 oz. chocolate 60% cocoa
  • 110 gr. / 4 oz. butter or margarine
  • 4 eggs
  • 150 gr. / 5 oz. sugar
  • 60 gr. / 2 oz. all purpose flour
  • 15 gr. / 1 tbsp cocoa
  • 2 tbsp Cointreau
  • ¼ tsp orange extract
Instructions/ Εκτέλεση
  1. Melt chocolate and butter/margarine in a glass bowl on microwave.
  2. If you want to melt chocolate or chocolate/butter in the microwave, you place them in a glass bowl and put it in the microwave.
  3. In high temperature you microwave for 30 sec.
  4. You remove, mix a bit and again to the microwave for another 30 sec.
  5. You repeat this procedure until the chocolate is melted.
  6. In this way you avoid burning the chocolate.
  7. Let the chocolate aside to cool a bit.
  8. In your stand mixer mix the eggs with the sugar for five minutes.
  9. Pour the melted chocolate and continue to mix.
  10. Add the flour and cocoa powder after you have sieved them together and mix.
  11. Add the Cointreau and orange extract and mix for a sec.
  12. Preheat oven to 200°C / 400° F.
  13. Pour the batter in a well-buttered and floured round pan with diameter 20cm / 8 in.
  14. Bake for 15 minutes.
  15. Remove, let cool a bit and serve.
  16. I would suggest serving it with a dollop of vanilla ice cream or plain heavy cream.
Notes/ Σημειώσεις
Recipe loosely adapted from Stelios Parliaros

4.9 from 12 reviews
Σοκολατόπιτα με Cointreau
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Ingredients/ Συστατικά
  • 120 γρ. σοκολάτα κουβερτούρα 60% κακάο
  • 110 γρ. βούτυρο ή μαργαρίνη
  • 4 αυγά
  • 150 γρ. ζάχαρη
  • 60 γρ. αλεύρι για όλες τις χρήσεις
  • 15 γρ. κακάο
  • 2 κ.σ. Cointreau
  • ¼ κ.γ. εκχύλισμα πορτοκαλιού
Instructions/ Εκτέλεση
  1. Λιώστε τη σοκολάτα και το βούτυρο/μαργαρίνη σε ένα γυάλινο μπολ στο φούρνο μικροκυμάτων.
  2. Αν θέλετε να λιώσει σοκολάτα ή σοκολάτα/βούτυρο στο φούρνο μικροκυμάτων, τοποθετήστε τα σε ένα γυάλινο μπολ και βάλτε το στο φούρνο μικροκυμάτων.
  3. Σε υψηλή θερμοκρασία ψήστε για 30 δευτερόλεπτα.
  4. Βγάλτε από το φούρνο, ανακατέψτε λίγο και πάλι στο φούρνο μικροκυμάτων για άλλα 30 δεύτερα.
  5. Επαναλαμβάνετε αυτή τη διαδικασία έως ότου λιώσει η σοκολάτα.
  6. Με αυτόν τον τρόπο αποφεύγετε να καεί.
  7. Αφήστε τη σοκολάτα να κρυώσει λίγο.
  8. Στο μίξερ ανακατέψτε τα αυγά με την ζάχαρη για πέντε λεπτά.
  9. Ρίξτε τη λιωμένη σοκολάτα και συνεχίστε να αναμειγνύετε.
  10. Προσθέστε το αλεύρι και το κακάο, αφού τα έχετε κοσκινίσει και ανακατέψτε.
  11. Ρίξτε το Cointreau και το εκχύλισμα ποσρτοκαλιού και ανακατέψτε να ενσωματωθούν.
  12. Προθερμάνετε το φούρνο στους 200° C.
  13. Ρίξτε το μίγμα σε ένα καλά βουτυρωμένο και αλευρωμένο στρογγυλό ταψί με διάμετρο 20cm.
  14. Ψήστε για 15 λεπτά.
  15. Αφαιρέστε, αφήστε να κρυώσει λίγο και σερβίρετε.
  16. Μια μπάλα παγωτού βανίλιας πάει τέλεια.
Notes/ Σημειώσεις
Συνταγή από αντίστοιχη του Στέλιου Παρλιάρου

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