Chocolate and coffee pie with prunes

Description

Very chocolate cake with prunes and a hint of coffee.

Ingredients

Flour

225 g
Butter

100 g
Cocoa powder

3 Tbsp
Brown sugar

4 Tbsp
Yolk egg

1 piece
Cream
Prunes

125 g
Liqueur

2.5 Tbsp
Dark chocolate

200 g
Instant coffee

2 tsp
Water

1 Tbsp
Vanilla

1 tsp
Chicken egg

2 piece

Cooking

In the bowl of a food processor, put the flour, butter, 2 tbsp cocoa and 2 tbsp sugar.

Whisk to a state of fine bread crumbs.

Add egg yolk and 2 tablespoons cream. Whisk again until the dough starts to stick together. If necessary, add 1 tbsp. of cream.

Then put the dough on the work surface and hands, knead the dough. Form a disc, wrap in cling film and refrigerate for 45 minutes.

On work surface sprinkled with flour, roll out the dough into a disc 3 mm thick. Then put it in shape with a diameter of 23 cm. Prick with fork and again refrigerate for 15 minutes.

Preheat the oven to 190 gr. On the basis of the test put a sheet of baking paper, sprinkle top of rice or beans. Put in the oven for 10 minutes.

Then remove the cargo and paper and return to the oven for another 10 - 15 minutes, bake until tender. Reduce the oven heat to 180 gr.

Meanwhile, pour the warm plum liqueur and leave for 10 minutes. I instead use a coffee liqueur chocolate with 1/2 tsp of instant coffee.

In saucepan, combine chocolate 185 ml (3/4 Cup.) cream, 2 tbsp sugar, 1 tbsp cocoa, coffee, water and vanilla.

Heat on a low heat, stirring until all is dissolved and well stirred. Much to heat or boil is not necessary.

Remove from heat, leave for 5 minutes to cool slightly, then add the lightly beaten eggs and mix well.

Spread the prunes evenly over the base.

Pour the chocolate cream.

Bake in the oven for another 20 minutes, till the filling sets. Podavaite warm or at room temperature, sprinkled with cocoa with ice cream or whipped cream.

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