Mmmmm…chocolate hell!!! The most delicious, absolute fabulous CHOCOLATE PIE flourless & naturally gluten free, which will drive you crazy!!!
First, we make the coffee.
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.
Mix well until our chocolate mixture is smooth.
Remove from heat and set aside.
Separate the yolks from the whites.
Leave the yolks aside.
Beat the egg whites together with the sugar in the mixer, at low speed, but very well, so that they become a tight meringue.
Mix the egg yolks with a fork and pour them with the chocolate mixture that has cooled slightly.
Into this chocolate mixture, pour the meringue little by little.
Mix it lightly with a spatula, so that it does not lose its volume, but also becomes a well-mixed mixture with the chocolate.
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.
Bake it at 160°C/320°F for about 30 minutes.
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.
Then place it in the refrigerator for about 3 hours to freeze.
When it is ready, turn it over on a plate.
Prepare the ganache separately by heating the milk cream and pour the couverture in and mix until the chocolate melts.
Pour the chocolate ganache over our chocolate pie so that it covers the entire surface.
With the white chocolate ganache, we make designs on.
Servings 0