Torta de Chocolate (Chocolate Pie)
Recipe: #9307
April 28, 2013
"Talk about decadent Mexican!! from Latin American cooking. (2 hours pastry chill time not included in cook time"
Original is 10 servings
Ingredients
- PASTRY
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- FILLING
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Nutritional
- Serving Size: 1 (114.8 g)
- Calories 624.3
- Total Fat - 52.5 g
- Saturated Fat - 15.6 g
- Cholesterol - 8.9 mg
- Sodium - 492.8 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 4.5 g
- Sugars - 30.2 g
- Protein - 8 g
- Calcium - 68.5 mg
- Iron - 2.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To prepare the pastry: sift the flour, cocoa and salt together into a bowl.
Step 2
Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal.
Step 3
Add the sour cream and knead into a ball.
Step 4
Divide into 4 equal pieces and refrigerate 2 hours.
Step 5
On a floured board, roll each piece of dough out to a 10 x 10 inch square.
Step 6
Place each square on a buttered baking sheet, prick all over with a fork and bake in a 400f degree oven 10 minutes.
Step 7
Carefully transfer the pastry squares to wire racks to cool.
Step 8
They will be very fragile.
Step 9
To prepare the filling: Place the chocolate, cream and butter in a saucepan and stir over low heat until the chocolate and butter are melted.
Step 10
Beat the egg yolks until thick.
Step 11
Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate.
Step 12
Stir in the vanilla and let the mixture cool to spreading consistency.
Step 13
Do not refrigerate or it will be too stiff to spread.
Step 14
Place 1 pastry layer on a serving plate and spread with the filling.
Step 15
Continue layering, leaving the nicest looking pastry square for the top.
Step 16
Sift powdered sugar over the top layer.
Step 17
Using a pastry bag fitted with a star tube, decorate the top layer with a little of the leftover filling.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use high-quality semisweet chocolate for the filling.
- Be sure to use cold butter for the pastry to ensure a flaky crust.
- Substitute coconut oil for butter in the pastry: Coconut oil is a healthier alternative to butter, as it is plant-based and contains beneficial fatty acids that can help improve heart health. It also has a higher smoke point than butter, allowing the pastry to cook more evenly.
- Substitute almond milk for heavy cream in the filling: Almond milk is a dairy-free alternative to heavy cream that still provides a creamy texture to the filling. It is also lower in calories and saturated fat than heavy cream, making it a healthier option.
Chocolate Coconut Pie Replace the semisweet chocolate with 8 ounces of unsweetened chocolate and 8 ounces of sweetened condensed milk. Add 1/2 cup of shredded coconut to the filling mixture and spread over the pastry layers before adding the top layer.
Toffee Chocolate Pie Replace the semisweet chocolate with 8 ounces of bittersweet chocolate and 8 ounces of sweetened condensed milk. Add 1/2 cup of toffee pieces to the filling mixture and spread over the pastry layers before adding the top layer.
Mexican Rice Pilaf - This flavorful side dish is the perfect accompaniment to Torta de Chocolate. It is made with long-grain white rice, onion, garlic, and Mexican seasonings. The rice is cooked in chicken broth for extra flavor, and the result is a delicious, fragrant, and comforting side dish.
Fiesta Black Bean Salad: This zesty and flavorful side dish is a great accompaniment to the Mexican Rice Pilaf. It is made with black beans, corn, bell peppers, tomatoes, and a zesty lime-cilantro dressing. It is full of fresh, vibrant flavors and textures, and it is sure to please everyone at the table.
FAQ
Q: What is the best way to roll out the pastry?
A: On a floured board, roll each piece of dough out to a 10 x 10 inch square. Use a rolling pin to roll from the center of the dough outward in all directions. Make sure to turn the dough occasionally to prevent sticking.
Q: What temperature should I bake the pastry at?
A: Preheat the oven to 375°F and bake for 15-20 minutes, or until golden brown. Check the pastry halfway through baking and cover with foil if it is browning too quickly.
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Fun facts:
This recipe for Torta de Chocolate has been around since the 19th century. It is a traditional Mexican dessert that is popular for special occasions such as birthdays and holidays.
This dessert was made famous by Mexican actor and singer, Pedro Infante. He was known for singing about the joys of Mexican cuisine and often featured the Torta de Chocolate in his songs.