Caribbean Fudge Pie

Ingredients for 1 servings:

• 100 g butter
• 1 pinch of salt
• 50 g sugar
• 200 g flour
• 1 tbsp water
• 200 ml cream
• 2 tsp instant coffee powder
• 350 g dark chocolate
• 100 g butter
• 3 eggs
• 75 g sugar
• 75 g brown sugar
• 75 g flour
• 25 g cocoa powder
• 50 ml rum
• 200 g walnuts, halved

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

creamy chocolate pie with rum, nuts and coffee

First, grease a 26 cm springform pan and chill. Then prepare the shortcrust pastry and line the springform pan with it, forming a rim about 3 cm high. Chill. For the filling, heat the cream with the coffee powder until it has dissolved. Add the chocolate in pieces and melt, stirring constantly. Add the butter in pieces and melt, remove the mixture from the heat and let it cool slightly. Meanwhile, set aside the 12 prettiest walnut halves, chop the rest and set aside. Preheat the oven to 180°C (top/bottom heat). Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form, gradually add the white sugar and continue beating until stiff peaks form. Also set aside. Now beat the egg yolks with the brown sugar until creamy, then stir in the chocolate mixture, flour, cocoa powder, and finally the rum. Fold in the beaten egg whites and chopped walnuts and spread the mixture onto the shortcrust pastry, then top with the walnut halves around the edges. Bake in the preheated oven for about 25 minutes. The surface and edges should already be firm, but the filling in the center should still be fudgy or creamy. This pie is very rich and chocolatey, and the rum gives it a slightly bitter flavor. If you prefer a sweeter taste, you can replace some of the chocolate with milk chocolate. You can also use dark chocolate, but the pie will probably taste even less sweet and more intensely chocolatey, so you won’t be able to eat more than a small slice. In any case, it’s a true experience for chocolate lovers.