Chocolate Pie

Super Chocolate Pie, with the irresistible flavor combination of almond and dark chocolate, wrapped in a delicious, crisp, well cooked puff pastry sheet.
Despite the chocolate, it contains, it has a light, fluffy texture, and the aromas of dark chocolate are highlighted.
Every little bite of this delicacy is a complete, tasty treat, with the predominant flavor of chocolate. The fans will be rewarded in full from this proposal.
☆ Consumed at room temperature.

work: 30′

time: 02h:30′

medium: 3/5

Ingredients (8 servings) 1 sheet puff pastry 170g/ 6 oz butter, room temperature 250g/ 8.8 oz sugar 140g/ 5 oz almond meal 4 eggs 220g/ 7.8 oz flour 1 tbsp baking powder 2-3 drops almond essence 200g/ 7.1 oz black chocolate, chopped into small pieces 1 tbsp icing sugar 200 ml/ 6.8 fl oz sour cream (optional)	Roll out the pastry sheet and spread in a deep spring pan Ø24 cm. Lift the sides to cover the spring pan to the top. Pierce the entire base of the pastry with a fork.	Prepare the stuffing beating well the butter and sugar until whitewash the mixture. Add the almonds and beat again to mix.
Add the eggs one by one, beating constantly for the mix to rise and get fluffy.	Mix the flour and baking powder shifting them above the bowl with the beaten mixture. Mix well the ingredients.	Finally add the chopped chocolate and almond essence, stirring gently with a spatula from the bottom up for very little time to incorporate all the chocolate.
Pour mixture in the prepared spring pan, with the pastry sheet and leave for 1 hour in the refrigerator.	Cut the excess dough over the edge of the spring pan with a knife. Place the spring pan in the penultimate rack of the preheated oven. Bake with both top-down resistances for 1 hour and 10 minutes. In the first ½ hour at 180°C/ 350°F/ Gas 4 and the rest of the hour at 170°C/ 325°F/ Gas 3. In the last 10 minutes place the spring pan at the bottom of the oven, for the base of the pastry to get cooked well.	Test with a toothpick in center to come out clean. Remove the chocolate pie from the oven, and leave it on a rack to cool. Unbutton the spring pan to cool thoroughly. Sprinkle with the icing sugar and serve the chocolate pie with a little sour cream (optional).

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Author Zambia G. Sifaki