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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Reading through a speciality chocolate cookbook, I happened upon this recipe and was confused by the direction to NOT use Dutch-process cocoa. A little research yielded this trivia: Dutch-process cocoa is treated to reduce acidity, giving it a darker color and more mellow flavor. It also burns more easily than non-Dutch-process cocoa. I'm guessing the long baking time in this recipe is the reason to use regular unsweetened cocoa powder. So now we know ... maybe ... Ingredients:
4 extra large egg whites, room temperature |
1/4 teaspoon cream of tartar |
2/3 cup sugar |
2 tablespoons unsweetened cocoa, not dutch-process type |
1 cup heavy cream |
2 tablespoons sugar |
miniature chocolate chip (to garnish) |
Directions:
1. Position rack in oven to middle postion. Preheat to 300ºF.
2. Generously butter a 10-inch pie plate. Dust with flour and tap out excess.
3. Place the egg whites, cream of tartar and sugar in a bowl. Using a mixer on high speed, beat until stiff and glossy but not dry. Reduce speed to low and beat in cocoa, mixing only until incorporated.
4. Pour and scrape batter into prepared dish. Use a rubber spatula to smooth the top, building the rim slightly higher than the center.
5. Bake until the batter is light brown and no longer sticky, about 1 hour. Transfer to wire rack and cool completely. The center will sink as it cools.
6. Pour cream into a small bowl. Whip till frothy. Add sugar and whip until soft peaks form.
7. Just before serving, fill center with whipped cream and garnish with chocolate chips.
8. * For a pie with a softer texture, refrigerate for 1 hour after topping with whipped cream.
9. *Optional - top with fresh berries or chocolate shavings in place of chocolate chips if desired.
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