tarte

Coffee and Chocolate Pie

Hi everyone! Today I will share with you a delicious pie for all coffee lovers! This pie is made up of a cocoa sweet crust, filled with some coffee praline, dark chocolate ganache, and joconde cake, topped with some whipped coffee ganache and some chocolate pieces 🍫 These flavors remind me of a famous French Cake called the “Opera” which also combines the chocolate with the coffee and is made up with Joconde Cake. What I love in this pie is first the combination of these two flavors, but also the different texture: the crunchiness from the crust and the praline, and the creaminess of the chocolate and the coffee ganache. This is a very easy and delicious recipe to make!

You need to make the coffee ganache the day before. You can also make the sweet crust and the praline in advance. However, the Joconde Cake and the chocolate ganache will need to be made the day you’ll assemble the pie!

For a 26cm pie:

Sweet crust (you’ll have ~100g left):

  • 250g of flour
  • 125g of butter
  • 125g of icing sugar
  • 1 pinch of salt
  • 15g of unsweetened cocoa powder
  • 1 egg

Joconde Cake:

  • 3 eggs
  • 75g of icing sugar
  • 75g of grounded almonds
  • 20g of flour
  • 15g of butter
  • 72g of egg whites (~2,5 eggs)
  • 0,5 pinch of salt

Coffee praline:

  • 30g of almonds
  • 30g of hazelnuts
  • 10g of coffee beans
  • 40g of icing sugar
  • 1g of salt

Chocolate Ganache:

  • 150g of full liquid cream
  • 240g of dark chocolate
  • 50g of butter

Whipped Coffee Ganache:

  • 3 tbsp of instant coffee (try to choose a coffee that is not to acid)
  • 10g of coffee beans
  • 500g of full liquid cream (145g + 355g)*
  • 210g of white chocolate
  • 6g of powdered gelatin (or 3 sheets of 2g)

*You’ll need a bit more cream since the coffee beans will absorb some

Decoration:

  • 50g of dark chocolate
  • A bit of icing sugar
  • Some coffee beans

We’ll start with the coffee ganache:

1. Hydrate the gelatin in 6 times its weight in cold water.

2. Bring to boil the smallest quantity of cream (145g) with the crushed coffee beans. Let it infuse 20min.

coffee

3. Melt the white chocolate in a bain-marie (or in the microwave).

4. Once the cream has infused, add the instant coffee and bring to boil again.

5. Pour the filtered cream in 3 times over the melted chocolate and stir vigorously between each addition. Don’t forget to weigh how much cream you added so you can know how much was absorbed by the beans.

cream

6. Add the hydrated gelatin and the other quantity of cold cream (355g). At this moment you can add the amount of cream that was absorbed by the beans.

cream

7. Wrap with cling film (it must touch the surface) and refrigerate overnight.

ganache

Now for the coffee praline:

1. Place the icing sugar in a pan and heat. You can stir the places where the sugar has already melted.

2. When all the sugar has melted, pour it over a silicone mat (or a greased pan) and let it cool down.

caramel

3. In a mixer (or blender), add the roasted almonds and hazelnuts, the coffee beans, the salt and the cold pieces of caramel. Mix until you get a smooth paste.

4. Place the praline into a jar and keep at room-temperature until use.

praline

Now for the cocoa sweet crust:

1. In a bowl whisk the softened butter with the icing sugar. Take your butter out of the fridge minimum 1h30 before beginning, it will be easier.

butter

2. Add the egg and mix.

egg

3. Incorporate the sifted flour, cocoa, and salt by intersecting the dough with vertical movements. Mix until everything is just incorporated, not more. You can also use the technique described in my Banoffe recipe.

4. Form a ball and wrap it with cling film. Refrigerate minimum 30min (or you can make it in advance)

dough

5. Roll out the dough between two parchment papers into a 3mm thickness.

dough

6. Place your dough over the tart ring and gently bring the edges inside. With your forefinger, press the dough against the walls and create a right angle.

7. Cut the surplus with a knife and prick the bottom with a fork. Freeze for 20min.

8. Preheat the oven to 180°C (fan-assisted) and cook the pie for 10-15min. It’s a bit harder to see when it’s a cocoa crust, but the bottom should be nicely golden.

pie

The next day, we can make the Joconde Cake:

1. Whisk the white eggs until they form peaks.

egg white

2. In another bowl, whisk at high speed the egg yolks with the sugar until it whitens and gets foamy.

3. Fold in the flour and the melted and cold butter.

4. Pour this mixture, little by little, over the egg whites and gently incorporate it.

mixture

5. Spread the mixture on a baking tray covered with parchment paper, until you can cut a 26cm circle. Cook for ~7min in a 180°C (fan-assisted) preheated oven. The edges must have a golden color.

6. Let it cool down before unmolding it.

For the chocolate ganache:

1. Melt the chocolate in a bain-marie (or microwave).

2. Bring to boil the cream and pour it in 3 times over the chocolate. Whisk vigorously between each addition.

cream

3. Add the butter cut into pieces. Keep at room-temperature while we assemble the pie.

It’s time to finish the pie!

1. Take the coffee ganache out of the fridge and whip it by increasing gradually the speed. It must have the same consistency as for a whipped cream, firm enough to stick to the whisk.

2. Place it in a pastry bag fitted with a St-Honore tip. Refrigerate for minimum 30min (or freeze for 15min).

3. At the bottom of your crust, spread all the coffee praline.

4. Cut a 26cm circle in the Joconde Cake. Then, with a 10cm ring (or anything else, like a glass), create a hole in the middle. This will create more space for the chocolate ganache.

joconde cake

5. Pour the chocolate ganache into the pie and leave a few millimeters from the edges.

chocolate ganache

6. Leave the ganache at room-temperature (or in the fridge if you are in a hurry) until it hardens.

7. Pipe the coffee ganache all over the tart and alternate the direction to create triangles.

coffee ganache

For the decoration:

1. Melt the chocolate in a bain-marie (or microwave).

2. Pour a small amount over a guitar sheet (or a plastic sheet) and spread it thinly.

3. Let it crystallize at room-temperature, and then in the fridge for a few minutes.

4. Break it into small pieces and sprinkle some of them with icing sugar. Decorate the pie with those chocolate squares and some coffee beans.

Your delicious chocolate and coffee pie is ready! Enjoy!

Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

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