Mmmmm…. chocolate hell…!!! The most delicious, absolutely fabulous CHOCOLATE PIE flourless & naturally gluten free, which will drive you crazy..!!!

When we talk about chocolate pie, we mean that in every bite the palate feels the chocolate, you close your eyes and let out hedonistic screams of absolute pleasure.
The best  chocolate pie ever!!!

The basic recipe is from my friend Niki from Toronto, and I added the chocolate ganache on top. Niki has been an online friend who one morning in March, found me awake at 5:30 am Greek time, (10:30 at night in Toronto) and assigned me as an administrator of a Facebook cooking group she was starting then. She didn’t accept any of my refusing excuses that I’m a working mother and I don’t have spare time, and even that we didn’t know each other. She is one of the nicest people I have met in my life, and I feel lucky that I was awake that dawn and we started talking. Then the pandemic and the lockdowns came and the video call technology helped a lot in getting to know more both Niki and the other co- administrators of this FB group like family. Two years passed and she came to Greece for her summer holidays; we spent an amazing 4 days together and it was a great honor that she invited me to a baptism where she would become a godmother. A very capable woman, an amazing person, always smiling to encourage, to advise and to help with whatever her fellow people need. This year with this FB cooking group, we held 2 meetings on the occasion of the New Year’s “pie cutting” as we call it. One in Athens and one in Thessaloniki.

In Thessaloniki, due to my celiac disease, I could not try the amazing “Vassilopita” (New Year’s Cake) that my friend and co- administrator Aleka made. But although I didn’t eat it, my piece had the lucky charm in it, so I was given this lovely pink silicone tart mold as a gift and I completely fell in love with it at first sight! And this loveable silicone tart mold was the perfect occasion to make Niki’s chocolate pie! Thank you, girls!

I am sure when you all make this chocolate pie will remember me when you cut the second piece to eat immediately after swallowing the last crumble of the first one! Let me warn you that it is not too sweet, so it is easy to eat 3 pieces in a row…… 😉


Yields12 ServingsDifficultyIntermediate

Prep Time17 minsCook Time30 minsTotal Time47 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 150 g couverture chocolate
 150 g unsalted butter
 2 tbsp espresso coffee or strong coffee or instant
 3 large eggs
 50 g granulated sugar
For the decoration (optional): Chocolate Ganache
 50 g couverture chocolate
 50 g heavy cream
For the decoration (optional): White Chocolate Ganache
 25 g couverture white chocolate
 25 g heavy cream

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

First, we make the coffee.

2

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) place the butter, chocolate and coffee.

3

Mix well until our chocolate mixture is smooth.

4

Remove from heat and set aside.

5

Separate the yolks from the whites.

6

Leave the yolks aside.

7

Beat the egg whites together with the sugar in the mixer, at low speed, but very well, so that they become a tight meringue.

8

Mix the egg yolks with a fork and pour them with the chocolate mixture that has cooled slightly.

9

Into this chocolate mixture, pour the meringue little by little.

10

Mix it lightly with a spatula, so that it does not lose its volume, but also becomes a well-mixed mixture with the chocolate.

11

Put our mixture in a buttered pan or silicone pan with a diameter of Ø 27-28 cm and place it in another pan that has water in it.

12

Bake it at 160°C/320°F for about 30 minutes.

13

When it is baked, take it out of the pan with the water and leave the chocolate pie on the kitchen counter to cool down.

14

Then place it in the refrigerator for about 3 hours to freeze.

15

When it is ready, turn it over on a plate.

For the decoration (optional): Chocolate & White Chocolate Ganache
16

Prepare the ganache separately by heating the milk cream and pour the couverture in and mix until the chocolate melts.

17

Pour the chocolate ganache over our chocolate pie so that it covers the entire surface.

18

With the white chocolate ganache, we make designs on.

Ingredients

 150 g couverture chocolate
 150 g unsalted butter
 2 tbsp espresso coffee or strong coffee or instant
 3 large eggs
 50 g granulated sugar
For the decoration (optional): Chocolate Ganache
 50 g couverture chocolate
 50 g heavy cream
For the decoration (optional): White Chocolate Ganache
 25 g couverture white chocolate
 25 g heavy cream

Directions

1

First, we make the coffee.

2

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) place the butter, chocolate and coffee.

3

Mix well until our chocolate mixture is smooth.

4

Remove from heat and set aside.

5

Separate the yolks from the whites.

6

Leave the yolks aside.

7

Beat the egg whites together with the sugar in the mixer, at low speed, but very well, so that they become a tight meringue.

8

Mix the egg yolks with a fork and pour them with the chocolate mixture that has cooled slightly.

9

Into this chocolate mixture, pour the meringue little by little.

10

Mix it lightly with a spatula, so that it does not lose its volume, but also becomes a well-mixed mixture with the chocolate.

11

Put our mixture in a buttered pan or silicone pan with a diameter of Ø 27-28 cm and place it in another pan that has water in it.

12

Bake it at 160°C/320°F for about 30 minutes.

13

When it is baked, take it out of the pan with the water and leave the chocolate pie on the kitchen counter to cool down.

14

Then place it in the refrigerator for about 3 hours to freeze.

15

When it is ready, turn it over on a plate.

For the decoration (optional): Chocolate & White Chocolate Ganache
16

Prepare the ganache separately by heating the milk cream and pour the couverture in and mix until the chocolate melts.

17

Pour the chocolate ganache over our chocolate pie so that it covers the entire surface.

18

With the white chocolate ganache, we make designs on.

Flourless Gluten Free Chocolate Pie Dessert – Better than Brownies
  • It is not necessary to make chocolate ganache for the decoration on top. Very tasty without it. It’s just more impressive when served like this.
  • For coffee, I recommend espresso because it has a very strong taste and aroma. But you can make either instant coffee or filter coffee, as long as it is strong enough to have the aroma.
  • Baking time depends on the height/amount of dough in the pan/pan and also on your oven. For example, my new oven is less powerful than the previous one.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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