- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 820 kcal
Quick summary
“Chilled chocolate pie structured with a crunchy base of crushed cookies and an airy filling of semisweet chocolate with condensed milk and stiff peaks. A dessert with a firm cut and velvety consistency, designed for special occasions and served well chilled.”
What you need to know
- The homogeneous mixture of crushed cookie with melted butter compacted creates a firm base that does not break when slicing.
- The egg whites incorporated delicately provide aeration and lightness to the dense chocolate and condensed milk filling.
- Unflavored gelatin ensures the necessary firmness to unmold the tart with clean and perfect edges.
Ingredients
Main
- 1 package of chocolate cookies (400g)
- 200g of melted butter
- 2 cans of condensed milk
- 200g of melted semi-sweet chocolate
- 3 egg whites
- 1 tablespoon of unflavored gelatin
- 500ml heavy cream
Instructions
Principal
- Start by crushing the chocolate cookies until they become crumbs.
- Add the melted butter and mix well until a homogeneous dough forms.
- Press this mixture into the bottom of the springform pan to form the base of the pie.
- In a pan, mix the condensed milk and melted chocolate, bring to low heat until homogeneous.
- Add the hydrated gelatin and stir quickly until dissolved.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Incorporate the beaten egg whites into the chocolate mixture delicately.
- Finally, add the heavy cream and mix until homogeneous.
- Pour the filling over the cookie base and refrigerate for at least 4 hours.
- Unmold carefully and decorate to taste before serving.
Chef's tips
- Press the cookie crumble into the bottom of the pan with the base of a straight glass to obtain a uniform and level layer.
- Wait for the chocolate cream with condensed milk to warm up before mixing the beaten egg whites so as not to cook the egg whites.
- Line the bottom of the springform pan with parchment paper to facilitate transferring the pie to the serving plate.
Variations
- Sprinkle thick shavings of white or semi-sweet chocolate over the unmolded pie to give a decorative finish.
- Add 1 teaspoon of vanilla extract or cocoa liqueur to the chocolate cream to accentuate the aromas.
- Intercalate a thin layer of creamy dulce de leche between the cookie base and the aerated chocolate cream.
Substitutions
- The chocolate cookie can be substituted with traditional cornstarch cookies or oat and honey cookies.
- The melted bittersweet chocolate can be blended with milk chocolate if a milder flavor profile is desired.
- Egg whites can be replaced by whipped cream for those who prefer to avoid raw egg whites in the dessert.
How to store
Store the pie under constant refrigeration in the fridge for up to 4 days, protected with plastic wrap or a proper dome. Keep chilled until the moment of serving to ensure the firm and velvety texture of each slice.
Can it be frozen?
This pie supports freezing well. Freeze the already firm tart in the pan for up to 60 days wrapped in plastic wrap; to serve, transfer to the refrigerator 2 hours before or serve semi-defrosted with a texture similar to sliced ice cream.
What to serve with
Serve with warm homemade berry sauce, fresh unsweetened whipped cream, or a cup of full-bodied espresso. A glass of mint liqueur or Port wine complements the dessert.
Frequently asked questions
What baking pan size is best suited for this amount of filling?
Use a round springform pan with 22 to 24 cm in diameter so that the pie reaches an imposing height of about 5 to 6 cm.
Why did the chocolate cream become heavy and dense?
This happens if the egg whites are beaten at excessive speed in the mixture; always stir by hand with bottom-to-top movements with a spatula.
Can I make the cookie base without taking it to the refrigerator first?
Chill the base in the refrigerator for 15 minutes before adding the filling so the butter solidifies and creates a firm barrier against the moisture of the cream.
How to unmold the chilled pie without breaking the edge?
Warm the side of the pan slightly with a warm damp cloth or a hair dryer for 15 seconds before unlocking the removable rim.
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