This recipe is a step-by-step description of a very easy-to-make and very inexpensive pie. And although the pie is primarily chocolate, with each new preparation you can make it unique by adding candied fruits and nuts, raisins and dried apricots, various chocolates with any filling.
To make English chocolate pie, you will need the following ingredients. First of all, check that you have the base of the dough – wheat flour – at home. For the pie you need at least two glasses, which is about 320 grams. In addition, the recipe uses two eggs and 250 grams of sugar. A package of butter or margarine for baking will also be used - a full 200 grams. The following will be used as an additive to the dough: cocoa - a quarter cup, that is, about 50 grams, 2 teaspoons of baking powder and vanillin - optional, I took three small packages. You can add unlimited quantities of fillers - nuts (preferably almonds or hazelnuts, grind them first), raisins and other similar additives. And finally, the main feature of the recipe is chocolate (150 grams) and milk - 150 milliliters.You can use any chocolate (as you can see from the photo, air was used), but, I’ll tell you a secret, the most suitable chocolate for this pie is with mint crispy caramel flakes. If you have one in your stash, no doubt, use it.
The following cooking utensils will be needed: a frying pan (melt the butter), a sieve (sift the flour), a bowl (mix the dough), a spoon (at all points), a mold (for baking), a brush (to spread the butter), a cup (to pour in the raisins), kettle (heat water to pour raisins), Turk (melt chocolate).
So, is everything in stock? So, we can start! First of all, you need to put the margarine/butter in a frying pan and put it on low heat to melt. Place the kettle on the adjacent burner and wait for it to boil. As soon as the kettle boils, pour the raisins into a cup, fill it with water, and put it somewhere where no one can sweep it away.
Pour sand into a bowl for dough, break eggs, mix.
All this time, the butter is slowly melting over the fire. In the meantime, while there is time, sift the flour, then pour in the baking powder and vanillin, mix.
Pour in cocoa and mix very thoroughly.
If the butter has still not melted, take a minute to light the oven - we will need it heated to a temperature of 175 degrees. Pour milk into the Turk, break the chocolate finely and pour it there.
Checking the oil. If it has melted, pour the butter into the mixture of sand and eggs, collect the remainder with a brush and pour it into a baking dish, with the same brush we spread the butter along the walls of the mold.
Place the pot with chocolate on the vacated burner and begin to thoroughly mix the mixture of eggs, sugar and margarine.
It is necessary to stir until the color becomes uniform and the sugar stops crunching.
Then pour in the raisins and the dry mixture prepared a little earlier.
Mix very thoroughly, especially around the edges of the bottom of the bowl. By the time the entire mixture is ready for further preparation, the chocolate in the Turk should have already melted.
Stir it and check for any pieces. If not, feel free to pour the liquid into the dough and mix again very carefully until the mass is homogeneous.
Once the homogeneity of the entire dough is achieved, pour it into the mold and check the oven temperature.
If it’s already 175 degrees there, put the pan with the future pie inside and mark the hour, waiting so that the oven does not overheat. If desired, you can prepare any glaze and decorate the finished dish with it.
And finally, the pie is ready! Bon appetit!
By the way, such a pie is prepared in Finland for Christmas, and it is considered a traditional recipe. However, the Finns themselves, oddly enough, call it “English muffin”. Such a pie is prepared in a special form with a hole in the center, so the finished product turns out to have a very beautiful shape, and in addition, it bakes better, which is especially important for batter. By the way, the quality of the pie depends not only on how good the ingredients were used, but also directly depends on the quality of the shape. It is important to choose a pan with a non-stick coating, otherwise removing the finished cake will be very problematic; it may lose all its aesthetics, breaking into pieces.
