Excellent recipe for lenten chocolate pie syrup!
Waiting time: 4 hours
Execution time: 30 minutes
Baking time: 40 minutes
Portions: 10-12
Components
For the syrup
- 500 gr. granulated sugar
- 500 g water
- 2 tbsp cocoa
- 100 gr. chocolate couverture, finely chopped
For the chocolate pie
- 500 g flour for all uses
- 300 gr. granulated sugar
- 500 ml ice water
- 8 tbsp cocoa
- 10 tbsp. sunflower oil
- 2 tbsp. baking soda
- 2 tbsp. vinegar
- 1 vanilla extract
- 1 tbsp. espresso coffee
- 1 pinch salt
- Grate 1/2 orange
Execution method
For the syrup
- Put the sugar, water and cocoa in a saucepan over medium heat. Bring to a boil until the sugar is well melted.
- When the syrup starts to boil, remove from the heat and add the chopped couverture, stirring with a whisk until it becomes a smooth and soft mixture.
- Set aside to cool well.
For the chocolate pie
- Preheat the oven to 180ο C in the air.
- Butter a pan and set it aside.
- In another bowl put all the ingredients except the vinegar, vanilla, sunflower oil and water. Stir to homogenize.
- Then make three puddles and add the vinegar, vanilla and sunflower oil to each one. Add the water and stir with a whisk until smooth.
- Transfer the mixture to our pan and bake in the oven for 25-40 minutes until cooked through.
- Remove from the oven and pierce the chocolate pie so that the syrup that we will throw everywhere goes.
- Syrup our hot chocolate pie with the cold syrup, pouring it slowly with a ladle.
- Leave for 30 minutes to syrup.
- Transfer the chocolate pie to the refrigerator to freeze for 3-4 hours.
- Cut into pieces and enjoy!