Monday, March 31, 2014
1/2 cup milk
7oz finely chopped bittersweet chocolate
1 large egg yolk
7 1/2oz Mascarpone or creme fraiche
1 1/2 tsp vanilla essence
small pinch salt
Butter and line a 9" pastry shell with wax paper so that some of the paper rises above the edge of the container. You will use these edges to lift the pie out when it's cooked and cooled.
Lightly whip the egg yolk and Mascarpone or creme fraiche, stir in the vanilla essence and pinch of salt and set aside.
Bring milk to a boil, turn off heat and add chocolate, stir until chocolate is melted.
Add a little of the chocolate mixture to the egg yolk mixture to temper it, then add the egg mixture to the chocolate mixture and stir until well mixed.
Pour the ensuing mixture into the lined pastry shell and place in a preheated oven at 325 degrees F/163 degrees C for 25 - 30 minutes. Remove from oven and cool. Chill for at least 1 hour before serving. Serve with whipped cream.