Dolce Mangia
Sweet Eats
Hazelnut Chocolate Pie

8 oz semi-sweet chocolate chips

1 c hazelnuts, skinned and toasted

1/4 c all-purpose flour, plus more to dust the pie dish

3/4 c sugar

1/4 c hot water

4 eggs

1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish

2 t vanilla extract

1/2 t ground cinnamon

Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.

Time: 4.5 hours   Serves: 8

I love this pie. Giada suggests serving it with vanilla whipped cream, but I like it plain. Source:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/hazelnut-and-chocolate-pie-with-vanilla-whipped-cream-recipe/index.html.

Home
About Dolce Mangia
Accoutrements
Appetizers
Breakfast
Cakes
Casseroles
Cookies
Chilis, Soups & Stews
International Flair
Meat and Seafood
Miscellaneous
Other Sweet Eats
Sides