Chocolate Pye

[Guest guest]

No it's not a typo! I made this for my Mum's birthday this year and it was

really good - very chocolatey. Do make sure you follow the instructions for

the 'pastry', though, because it's very sticky.

Jo.

 

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<mx2 source= " MasterCook 5.0 " date= " October 23, 2000 " >

<Summ>

<Nam>

Chocolate Pye

</Nam></Summ>

<RcpE name= " Chocolate Pye " author= " Clarissa Dickson Wright " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Chocolate Pye

 

Recipe By :Clarissa Dickson Wright

Serving Size : 8 Preparation Time :0:30

Categories : Baking Chocolate

Desserts Pastry

Pies & Tarts Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

175 g ground almonds

1 egg white

50 g caster sugar

icing sugar -- for dusting

225 g plain chocolate -- grated, good quality

300 ml double cream -- at room temperature

toasted almonds -- to decorate

 

Work the ground almonds, egg white and caster sugar together to form a

stiff paste. Knead into a ball, then roll out into an even round on a

surface lightly dusted with icing sugar. Use to line a 20cm non-stick

flan tin. Leave in a cool place, uncovered, for about 30 minutes.

 

Preheat the oven to 180ºC from cold. Line the flan with foil (no baking

beans) and cook for about 18-20 minutes until golden. Watch carefully to

avoid scorching. Remove the foil and leave to cool.

 

Melt the chocolate in a heatproof bowl set over a pan of simmering water.

Stir in the cream. As the mixture cools and starts to set, whisk briskly

into a light foam. Pour into the crackling crust and chill until set.

Serve decorated with toasted almonds and yellow rose petals.

 

Cuisine:

" British "

Source:

" BBC Good Food magazine , September 1999, p.101 "

S(Newsgroup):

" "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 251 Calories (kcal); 19g Total Fat; (59% calories from fat); 7g

Protein; 21g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3

1/2 Fat; 1 Other Carbohydrates

 

NOTES : This is a recipe from Hannah Glasse dating from the 18th century.

The crackling crust is crisper than modern pastry. Take care to

roll the crust to an even thickness, or the sides will get too

brown before the base is cooked.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 8 " />

<PrpT elapsed= " 0:30 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Chocolate

</CatT>

<CatT>

Desserts

</CatT>

<CatT>

Pastry

</CatT>

<CatT>

Pies & amp; Tarts

</CatT>

<CatT>

Tried

</CatT>

</CatS>

<IngR name= " ground almonds " unit= " g " qty= " 175 " ></IngR>

<IngR name= " egg white " qty= " 1 " ></IngR>

<IngR name= " caster sugar " unit= " g " qty= " 50 " ></IngR>

<IngR name= " icing sugar " >

<IPrp>

for dusting

</IPrp>

</IngR>

<IngR name= " plain chocolate " unit= " g " qty= " 225 " >

<IPrp>

grated, good quality

</IPrp>

</IngR>

<IngR name= " double cream " unit= " ml " qty= " 300 " >

<IPrp>

at room temperature

</IPrp>

</IngR>

<IngR name= " toasted almonds " >

<IPrp>

to decorate

</IPrp>

</IngR>

<DirS>

<DirT>

Work the ground almonds, egg white and caster sugar together to form a stiff

paste. Knead into a ball, then roll out into an even round on a surface

lightly dusted with icing sugar. Use to line a 20cm non-stick flan tin.

Leave in a cool place, uncovered, for about 30 minutes.

</DirT>

<DirT>

Preheat the oven to 180ºC from cold. Line the flan with foil (no baking

beans) and cook for about 18-20 minutes until golden. Watch carefully to

avoid scorching. Remove the foil and leave to cool.

</DirT>

<DirT>

Melt the chocolate in a heatproof bowl set over a pan of simmering water.

Stir in the cream. As the mixture cools and starts to set, whisk briskly

into a light foam. Pour into the crackling crust and chill until set.

Serve decorated with toasted almonds and yellow rose petals.

</DirT>

</DirS>

<Natn>

British

</Natn>

<Srce>

BBC Good Food magazine , September 1999, p.101

</Srce>

<AltS label= " Newsgroup " source= " " />

<Note>

This is a recipe from Hannah Glasse dating from the 18th century. The

crackling crust is crisper than modern pastry. Take care to roll the crust

to an even thickness, or the sides will get too brown before the base is

cooked.

</Note>

</RcpE></mx2>

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