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Saturday, October 16, 2021

Try A Treat- Chocolate Walnut Pie With Chocolate Fudge Sauce

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By DEBBIE FERNS

We live in a health-conscious age in which indulgence is a mortal sin! We worry about weight, count calories, hire personal trainers, try quick-fix diets and order ‘low fat soy cappuccino, hold the chocolate sprinkle’ at our favourite coffee shop, while firmly ignoring the lure of divine cheesecakes and double chocolate mudcakes.
But once in a while, just once, perhaps on a special occasion like a birthday, anniversary or a lazy Sunday, its okay to turn your back on routine and enjoy a dip into the decadent.
These recipes have been chosen for exactly that occasion, and because they’re easy to prepare, rich and delicious, and sure to make you feel pampered. So try them when you’re ready to let go and wallow in a world of delightful desserts, secure in the knowledge that it will take you the rest of the week to recover from the guilt!

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Chocolate walnut pie with chocolate fudge sauce
250gms plain flour
25gms icing sugar, plus extra to dust
175gms butter
3 large eggs
150gms dark chocolate, roughly chopped
150gms walnuts, lightly toasted and roughly chopped
170gms caster sugar
1 egg yolk
Chocolate fudge sauce
3 1/2 cups sugar
175g cocoa powder
75g unsalted butter
Preheat the oven to 1800C. Sift the flour and icing sugar into a medium bowl, add the butter and a pinch of salt. Use a food processor or your fingers to mix the ingredients until it is of a crumbly consistency. Add an egg and mix together to form a smooth dough. Wrap in cling wrap and refrigerate for 30 minutes.
Keep a handful of walnuts aside, mix the rest with the chocolate in a food processor until fine. Place in a bowl, add caster sugar and the remaining two eggs. Mix until well combined.
Remove the pastry from the fridge and when it is at room temperature, divide into two portions, keeping one-third aside for the lid. Roll out the larger portion in a half inch thick circle on a lightly floured surface. Grease a tart pan and line with the pastry, taking care to pack the base in well. Pour the filling onto the pastry base, and sprinkle with the remaining walnuts. Keep aside.
Roll out the remaining pastry for the lid and place gently on top of the pastry and filling, pressing the edges together to seal. Use a little water to moisten the edges to seal, then trim any excess pastry. Gently cut three small slits in the lid to allow steam to escape.
Beat the egg yolk with a little water and brush over tart, then place in the oven for half an hour until golden. Cool, place on a serving dish and dust with icing sugar.
For the fudge sauce: Place sugar in a pan with 3½ cups of water. Cook over low heat, stirring until sugar dissolves. Simmer for 15 minutes, then whisk in sifted cocoa powder. Simmer for 10 minutes, add butter and stir until dissolved. Set aside to cool.
Serve sliced, smothered in chocolate fudge. For the adventurous, add a dollop of cream or vanilla ice cream, or both.
Try A Treat- Chocolate Walnut Pie With Chocolate Fudge Sauce

The Indian Telegraph Sydney Australia

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