Saturday, November 1, 2008

Hazelnut and Chocolate Pie with Vanilla Whipped Cream

Cook Time: 35 min
Level: Intermediate
Yield: 8 servings

Hazelnut and Chocolate Pie:

* 8 ounces semi-sweet chocolate chips
* 1 cup hazelnuts, skinned and toasted
* 1/4 cup all-purpose flour, plus more to dust the pie dish
* 3/4 cup sugar
* 1/4 cup hot water
* 4 eggs
* 1 stick butter, cut into 3/4-inch pieces, at room temperature,
plus more to grease the pie dish
* 2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon

Vanilla Cream:

* 1 cup heavy whipping cream
* 2 tablespoons powdered sugar
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon

To make the Hazelnut and Chocolate Pie:

Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a
food processor. Pulse until the hazelnuts are coarsely chopped. Pour
the hazelnut mixture into a small bowl and set aside. Combine
remaining chocolate chips and sugar in the food processor. Blend until
the mixture is finely ground. With the machine running, gradually add
the hot water until the chocolate is melted and mixture is smooth. Add
the eggs, butter, vanilla and cinnamon. Pulse until mixture is
blended. Return the hazelnut mixture to the food processor and pulse
to incorporate. Pour the mixture into a buttered and floured 9-inch
pie dish. Bake for 35 minutes. Place the pie on a cooling rack and
cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2
hours. (Pie can be made 1 day in advance and stored in the
refrigerator). Allow the pie to return to room temperature for 30
minutes before serving.
To make the Vanilla Cream:

In a large mixing bowl, beat the cream until it forms soft peaks. Add
the powdered sugar, vanilla, and cinnamon. Continue to beat until
cream holds stiff peaks.

To serve: Cut the pie into slices and dollop with the Vanilla Cream.

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