Prep 20 mins
Cook 25 mins
This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time.
- 16 ounces semisweet chocolate morsels
- 1⁄2 cup butter
- 2 tablespoons Kahlua (or other coffee-flavored liqueur)
- 4 large eggs
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1⁄4 cup all-purpose flour
- 2 cups whipping cream
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup powdered sugar, sifted
- Grease a 9-inch springform pan, and line with parchment paper or wax paper; grease paper. Set aside.
- Combine chocolate morsels and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally. Remove from heat; add liqueur, beating with a wire whisk until blended. Set aside, and let cool.
- Combine eggs, 1/4 cup sugar, 1 tsp vanilla, and salt in a large mixing bowl. Beat at high speed of an electric mixer 5 minutes or until the mixture triples in volume. Sprinkle flour over the egg mixture and gently fold together. Fold in reserved chocolate mixture. (The batter will decrease in volume).
- Pour the batter into your prepared pan. Bake at 400°F for 10 to 12 minutes or until the center is firm but not set. (DO NOT OVERBAKE). Cool to room temperature in the pan on a wire rack. Cover and chill for at least 8 hours.
- To serve, carefully remove the sides of the springform pan. Beat whipping cream and 1/2 tsp vanilla until foamy; gradually add sifted powdered sugar, beating until soft peaks form. Serve on top of your cake slices. Or, if you want to present the cake whole, gently spoon the whipped cream mixture into a decorator bag fitted with the desired tip. Pipe the whipped cream mixture on top of the pie.