How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling? This Key Lime Chocolate Pie is everything you would want in a dessert. It’s like having a chocolate cream filled cookie together with a lime mousse!
Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
For the crust
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
© Galley Chef All Rights Reserved
Dark chocolate and raspberries come together to make this dense cake a sensational hit among chocolate fanatics.
Preheat oven to 350 degrees. Butter and flour a 9 inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks and 3 tablespoons of sugar until light and ribbony. Beat in the chocolate mixture.
In another bowl, beat the egg whites and salt until soft peaks form. Slowly add the remaining 2/3 cups of sugar and continue to beat until stiff peaks form. Fold in the flour to the chocolate mixture and then fold in 1/3 of the egg whites into at a time until it's thoroughly incorporated. Pour into prepared cake pan.
Bake for 35 miinutes or until done. To check for doneness, insert a paring knife or toothpick in the center of the cake. It should come out dry. Remove from the oven and cool on a rack.
To make the raspberry filling
Puree the raspberry preserves in a food processor and stir in the liquor.
After the cake has cooled, slice it horizontally into 3 equal layers. S
Spread half of the raspberry filling on the bottom layer. Top with a second layer of cake. Spread the remaining raspberry filling and top with the last layer of cake. Chill for an hour.
To make the frosting
In a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Sitr into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for 30 minutes before serving. Serve with whipped cream or ice cream.
Eduard Sacher completed his culinary training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's sachertorte recipe. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties. © Galley Chef All Rights Reserved
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