Flourless Chocolate Pie Recipe

Easy Flourless Chocolate Torte (Only 5 Ingredients)

WebSep 20, 2020 · Flourless Chocolate Torte. adapted from a Good Housekeeping recipe by Christina Conte serves 10. Ingredients. 1 1/2 …

1. Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted. Remove from heat and stir until chocolate is completely melted. If you don't follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier--no double boiler. However, if you're not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
2. In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.
3. In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.
4. Add cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.

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Vegan Chocolate Pie Well Plated by Erin

WebJul 20, 2021 · Press the crumbs into the bottom and up the sizes of a 9-inch pie dish. Bake for 8 minutes, until golden and fragrant. Set aside to cool …

1. Make the crust: Place a rack in the center of your oven and preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a steel blade, pulse the pretzels until they form mostly fine crumbs with a few more textured pieces remaining throughout. If you do not have or prefer not to use a food processor, place the pretzels in a ziptop bag and crush them with a rolling pin (you may need to double up the bag if it gets any small holes).
2. Melt the butter in a large, heatproof bowl in the microwave. Add pretzel crumbs (you should have about 1 1/2 cups; make a few extra or subtract as needed) to the bowl with the melted butter. Add the sugar, and then stir until evenly moist and combined. The crumbs should hold together easily when pressed. If they do not, add 1 to 2 tablespoons additional melted butter. Press the crumbs into the bottom and up the sizes of a 9-inch pie dish. Bake for 8 minutes, until golden and fragrant. Set aside to cool slightly, and then place in the freezer or refrigerator to cool completely. Do not proceed with the recipe until your crust and pie dish are at or below room temperature.
3. Make the filling: While the crust cools, place the tofu, frozen banana, almond butter, chocolate almondmilk, and cocoa powder in a blender. Blend until completely smooth. In a microwave-safe bowl or in a heatproof bowl set over a pan of simmering water, melt the chocolate, and then add it to the blender and blend again until very smooth, stopping to scrape down the blender as needed. Try your very best not to eat the entire thing right then and there.
4. Pour the filling into the cooled crust and smooth the top. Refrigerate until set, at least 6 hours or overnight. When ready to serve, top with whipped coconut cream, chocolate, and pretzels as desired. Slice and enjoy!

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