Rocher Chocolate Pie

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Serves: 8

 

INGREDIENTS

  • 445g pack Carême Sour Cream Shortcrust Pastry, defrosted
  • 250ml thickened cream
  • 150g dark chocolate, roughly chopped
  • 50g milk chocolate, roughly chopped
  • 100g almond meal
  • 80g hazelnuts, toasted, roughly chopped
  • 10 Ferrero Rocher chocolates, roughly chopped
  • Sea salt
  • 1 egg yolk beaten with a little milk
  • Crème fraiche, to serve

METHOD

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Step 1 - click here display

Preheat a fan forced oven to 180ºC (200ºC conventional oven).

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Use a 24cm round cake tin as a guide and cut one circle then repeat using a 22cm round cake tin.

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Pour cream into a small, heavy-based saucepan over medium heat.  Bring to just below a boil, then remove from heat and quickly add dark and milk chocolate and stir until chocolate has melted completely.  Allow to sit for 5 minutes to cool slightly, then add almond meal, hazelnuts and Ferrero Rocher and season with a pinch of salt.  Mix well.

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Line a large baking tray with baking paper.  Place the 22cm round of pastry on the baking sheet, spoon the Ferrero Rocher filling into the center, leaving a 3cm border around the edges.

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Place second 24cm pastry round on top and press down edges to seal. Brush with beaten egg, decorate at your whim.

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Bake for 35 minutes or until pastry is golden brown.  Allow to sit for 10 minutes before serving with crème fraiche or thick cream.

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