I had the good fortune to taste this dessert last year and I've been thinking about it ever since... yes, it's that good. Is it any wonder. It comes from the very lovely Anne Mikkelsen, a friend of the family, who is also a classically trained French chef. You cannot help but love Anne. She fills the room with laughter and light, with her smiling Irish eyes and side-splitting yarns, and prepares food that could only come from her heart. I'm so looking forward to reading her forthcoming memoir and cookbook, which she is somehow finding time to write while caring for her husband, Mike, who suffers from Parkinson's disease. In the meantime, I'll be getting inspiration from her little collection of favorite recipes, "Prairie Grass Cooks."
French Silk Chocolate Pie
Crust
2 cups chopped walnuts
3 tablespoons butter
3 tablespoons sugar
Preheat oven to 350 degrees.
Process ingredients until coarsely combined. Press into an 8-inch springform pan or pie pan. Bake crust for approximately 25 minutes. Allow to cool before filling.
Filling
3 oz. unsweetened chocolate, melted and cooled
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
4 whole eggs*
grated chocolate (optional)
Using a mixer, beat butter until smooth. Gradually add sugar, then cooled chocolate and vanilla. Begin adding eggs, one at a time, incorporating each before adding the next (all traces of yolk should be gone). Once mixture is light and fluffy, pour into prepared crust and refrigerate until ready to serve. Garnish with grated chocolate, if desired.
*Note: Anne says she has made this countless times using the freshest eggs, all without incident. Utilizing eggs pasteurized in their shell might put your mind at ease, however.
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1 comment:
This used to be one of my favorites. I haven't made it, in a while, but you have inspired me to give it a try.
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