Rating: 2.5 stars
15 Ratings
  • 1 star values: 5
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 2

Don't be tempted to use Dutch process cocoa powder in the crust or the pastry will be tough. However, it has a mild chocolate flavor and dark brown color perfect for the filling.

Maureen Callahan
Recipe by Cooking Light September 2010

Gallery

John Kernick; Styling: Kim Ficaro

Recipe Summary

Yield:
10 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crust, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.

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  • Preheat oven to 350°.

  • Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under, and flute.

  • To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine. Place vanilla and egg whites in a bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture.

  • Weigh or lightly spoon 4 ounces flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and dash of salt in a small bowl, stirring with a whisk. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts

277 calories; fat 10.2g; saturated fat 5.5g; mono fat 2.5g; poly fat 1.2g; protein 4.7g; carbohydrates 43.5g; fiber 1.8g; cholesterol 15mg; iron 1.7mg; sodium 162mg; calcium 24mg.
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