The first Grigson for a bit. Although it’s no excuse I’ve been rather busy doing a PhD. I did the pie for dessert at Greg’s auntie’s. It was great to be baking again. My mum used to be a baker and me and my brother spent many an afternoon when we were little ‘helping’ mum make crumbles, turnovers and all sorts of stuff. As a grown-up, I find it extremely relaxing and therapeutic doing some baking as it takes me right back to those times. Anyway, enough of this schmaltz…
#7 Chocolate pie – a crust make from ground almonds, sugar and egg white blind-baked in the oven; an eighteenth century recipe apparently. Fill it with a ganache – nineteenth century recipe – top with sweetened whipped cream laced with rum. If I wasn’t following the recipes exactly, I would have missed out the rum – I’m not a fan of spirits in sweets. I’m glad I did though – I used dark rum (she didn’t say which type to use) and it was absolutely gorgeous! It was the richest dessert I think I’ve ever had. I’m writing this 4 days after making and eating it and I still feel pleasantly nauseous. My tastes are obviously changing; think I’ll put alcohol in everything. Gin and apple crumble or sambuca trifle anyone!?
Here’s what Greg says:
Chocolate pie chocolate pie! This is the best thing he’s made so far hands down. Dark chocolate, cream, booze, icing sugar sugar, almonds, it’s all your favourite things in one giant ganache of nauseating lurve. Despite what the book says about eat within one hour, we had some the next day and it had settled into a firmer lush cheesecake-like texture and was divine so don’t feel duty-bound to wolf the whole thing at once, not hat you could, it’s VERY rich. Sounds fairly easy to make but looks so impressive. Pics to follow. Yummmm. 5/5.
#8 Chocolate Pie: 4.5/5 – it’s got all the essential ingredients: crispy, nutty crust, loads of chocolate and a pint of cream. The best chocolate dessert I’ve had for ages – and that includes restaurants!