Now c’mon, I’m not actually posting something about death on the day before the day of LOVE. I’m here to tell you about another scrumptious, fatty dessert! I whipped this up for a little at-home Valentine’s Day feast (celebrated on the weekend, of course). It’s so decadent, chocolate-y rich and delicious. Your sweet tooth will not know what hit it. And although the name includes death, you probably won’t die from eating this. So everyone just calm down.
- Okay, okay, hold your applause!
I mashed up recipes from three books: Hershey’s 1934 Cookbook (crust), Treasured Recipes of the Hershbergers (filling) and the Joy of Cooking (topping).
Chocolate overload/overlord
Recipe after the jump…
Crust:
1/3 cup shortening
1 cup flour
1/4 tsp salt
1 special dark bar, grated
4-5 tbsp water
Cut the shortening into the four and salt in a bowl. Stir in the chocolate and then sprinkle water over. Mix lightly, just until dough forms. Roll out and line a 9-inch pie plate; flute edges. Bake at 450F for about 12 min.
Filling:
7 tbsp flour
2 cups sugar
pinch salt
6 tbsp cocoa powder
3 cups milk
4 egg yolks
4 tbsp butter
1 square baking chocolate
Chocolate chips
Mix flour, sugar, salt and cocoa in a saucepan. Add milk, a little at a time, and cook over medium heat until thick. Remove from heat and stir in beaten egg yolks. Cook a few minutes. Remove from heat and add butter and chocolate. Sprinkle chocolate chips into bottom of baked pie shell. Pour filling on top. Top with more chocolate chips. Refrigerate for a few hours.
Topping:
1 cup cold heavy cream
1/3 cup confectioners’ sugar
3 tbsp cocoa powder
1/8 tsp salt
Beat the cream in a chilled bowl with chilled beaters at a high speed until thickened. Mix a little in with the sugar, cocoa and salt. Fold that into the rest of the cream. Pile onto pie and top with a cut-out from the leftover pie crust.
Happy Valentine's Day!
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