Yesterday evening after work, my family and I went swimming at our nearest beach. Our nearest beach is Nasholim beach. One of the most amazing beaches in the world, it has everything a sea-lover might wish for. Small and large sea coves to explore, baby fish that you can either chase between the rocks or allow to nibble on your dead skin, a huge collection of sea shells and waves that are often large enough for surfing. You can look for the hidden mermaid's chair to make a sitting wish, catch some fish or sift for ancient archeological treasure. Our favourite bay at Nasholim is just big enough for a tiring swim from to one side to the other and back again. If you'd rather do beach instead of sea - the sand is white and soft and made for lazing. I usually stay in the water as much as possible. Life in Israel can be tense, so it is nice to float aimlessly without any thoughts in the Mediterranean sea. The summer is slowly coming to an end which means that the water is finally coo...
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Chocolate pie with pomegranates and a chocolate sauce |
Ingredients
For the crust:
Two cups of regular flour ( 1 cup = 250 ml)
3/4 cup of icing sugar (powdered sugar)
100 grams (3.5 ounces) of cold butter, cut into small cubes
2 beaten eggs
For the filling:
4 medium or three large eggs
1/4 cup of sugar
150 grams (5.3 ounces) of chocolate (milk or bitter chocolate)
50 grams (1.7 ounces) of butter
3/4 cup of icing sugar (powdered sugar)
100 grams (3.5 ounces) of cold butter, cut into small cubes
2 beaten eggs
100 grams (3.5 ounces) of chocolate
2-3 tablespoons of milk or soya milk
2-3 tablespoons of milk or soya milk
Directions
- Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and rub your pie plate with a thin layer of butter.
- Mix all the ingredients for the crust together. Your dough should be a bit soft and crumbly but not sticky.
- Roll out your dough on a large floured cookie sheet into a circle shape. It should be large to enough to cover the pie dish.
- Place the cookie sheet with the rolled out dough upside down over the dish and then peel off the paper. Gently push the dough down into the pie dish and cut away any extra dough with a sharp knife.
- Make small holes with a fork in the dough to prevent too much rising and then bake for about 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
- Take out the dish from the oven when the dough just start to turn into a golden brown colour. Place on a counter and allow to cool off. Don't switch off the oven because you will be using it again soon-ish.
Handy tip: Place the pie dish on a flat oven pan. This will make it so much easier to take it in and out of the oven. - Melt the chocolate and butter for the filling together on a low heat. Don't do ANYTHING else except for slowly stirring the chocolate and butter together. You can also use a microwave but again - don't let the chocolate burn!
- Once everything is melted together, remove the chocolate mixture from the heat but keep on stirring for a while to help cool the mixture down. Set aside to cool down even more.
- Mix (with a mixer) the eggs and sugar of the filling together. The mixture will become all fluffy and increase a lot in size but it takes some time.
- Place a few spoons full of the egg mixture into the chocolate mixture to cool it down even more.
- Now fold the all of the chocolate mixture into the egg mixture VERY gently and slowly. You want the mixture to stay as light and fluffy as possible.
- Pour this mixture into the pie pan with the baked pie crust and bake again for about 20 - 25 minutes.
- Remove from the oven and allow to cool off. Don't worry if the chocolate part of the pie feels a bit soft to the touch, it will harden a bit more when it starts to cool off.
- Melt the chocolate, milk or soya to make a nice sauce and serve warm with the cooled off chocolate pie (for some reason soya milk melts beautifully with chocolate).
- And if you have any pomegranates around, use their seeds as decoration!
And just one last look to tempt you..
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