It’s fast, easy, cheap and delicious! What else do we and our kids prefer to have than a whole chocolate sweet? … Enjoy it!

60 min

Preparation

30 min

Baking
Time

8

Servings

Ingredient

     For the syrup:

  • 900g of water
  • 1kg of sugar
  • 200g chocolate couverture
  • 50g of cocoa

      For chocolate pie:

  • 8 eggs
  • 250g of corn oil
  • 200g of sugar
  • 200g semolina
  • 100g of flour
  • 100g of cocoa
  • 2tbsp of baking powder
  • ½ orange zest

    For ganache:

  • 200g of cream 35% fat
  • 200g of couverture

Execution

  1. For the syrup: In a saucepan, put the sugar with water and cocoa and let it boil until the sugar melts. When it starts to boil, remove the heat and add the chopped couverture and stir with wire until the mixture is smooth. Allow it to cool down.
  2. For the chocolate pie: Put the eggs in the mixer with the sugar and mix at a high speed for 10 minutes until the mixture is smooth. In another bowl we put flour, semolina, baking powder, cocoa and zest. Then we remove the bin from the mixer and add the oil and mix with a hand-wired wire. Mix the two different mixtures, solids and liquids, and then gently mix them together to make a homogenized mixture.
  3. Flour and oil a pan of 25 x 30 cm and transfer the mixture to the pan. Preheat the oven to 180 degrees and cook for 35-40 minutes. Remove the chocolate pie from the oven and pinch it in various places so that the syrup will go everywhere. Syrup with cold syrup by dropping it slowly with a ladle and leave it to the side.
  4. For the ganaz In a saucepan, put the cream and when it is warm, remove the heat and pour the finely chopped chocolate. When the chocolate pie is cold enough, pour the ganaz and leave it in the refrigerator for 3 hours to cool.