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Chocolate Ganache Pie

For the chocolate addicts between us! Wow this pie is a chocolate bom! Be careful chocolate addicts, we warn you! We are inspired by Donna Hay for this pie and we were super lucky to have Giacomo as our photographer, look at those beautiful pictures!


The Dough

Raspberries 250gr
Cacao powder 25 gr
Flower 225 gr
Butter (in small pieces) 125 gr
Egg Yolks 3
Cold water 1 spoon

The Filling / Ganache

Single cream (kookroom) 430 ml
Dark chocolate (55%) 600 gr

Preparation Process

Mix the Cacaopowder, flower and sugar with a kitchenmachine until it looks like breadcrumbs. Add in the bowl the egg yolks, and water while mixing until it is one entity. Put some flower on your kitchen desk and role the dough and knead for a few minutes. Role the dough till a 4 min thick tablet and leave in the refrigerator for 1 hour.

Put oil in the pie form (26cm) and put the dough inside. remove the overlaying dough. Put some small holes in it with a fork and leave in the refrigerator for another 30 minutes.

Put the dough in the oven for 15 min with some bakingpaper and rice/beans on top of it. After the 15 min bake the pie without the paper for 10 more minutes.

For Ganache:

Heat the cream in a pan with a thick ground until hot (not cooking). Add the chocolate while stirring into the pan. When ready, add in the dough and put in the refrigerator for 1 hour or until the ganache is stiff. Then add the raspberries on top.

Tips and variations

  • You can also uses blueberries or other fruit to cover.
  • It works the best when you have a pie form with a loose bottom, so you can take out the pie easily
  • Eat SMALL pieces, it is a heavy pie..

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