Apricot Chocolate Souffle Pie

 apricot chocolate soufflé pie

This is one of the most sophisticated desserts I have developed.  It is VERY rich and has a lovely complex taste.  Save it for the connoisseurs in your family.

pastry

Mix:

1 cup flour

½ teaspoon salt

1 tablespoon granulated sugar

Cut in:

⅓ cup Crisco (solid)

1 tablespoon butter (no substitutes)

with pastry blender.  As needed, add:

2 tablespoons water

to form a ball. Roll out pastry on a piece of waxed paper “floured” with confectioners’ sugar until it is large enough for 9 inch (deep dish) pie pan.  Flip dough side down into pie pan. Gently peel off waxed paper.  Trim and flute edges.  Prick bottom of the pan with a fork, especially along bottom edge.  Bake at 475° for 8-10 minutes.  Cool and set aside.

cake

Prepare an 8 inch round cake pan by buttering the bottom.  Then insert a parchment paper liner and butter that too.  Set pan aside.

Beat:

3 egg whites

gradually adding:

¼ cup granulated sugar

until stiff.  Set aside. In microwave, melt:

2 ounces bittersweet chocolate (use something special)

Set aside. Beat:

4 egg yolks

¼ cup granulated sugar

until they are thick and creamy.  Stir in chocolate and beat for one minute.  Fold in beaten egg whites, adding ⅓ at a time.  Put in prepared cake pan and smooth the top.  Bake at 350° for 18 minutes.  

While the cake is still hot, run a knife around the edges to loosen.  Allow to cool for about 10 minutes and invert the pan onto a cooling rack.  Peel off parchment paper from the bottom.  Cool.

ganache

In microwave, melt:

10 ounces bittersweet chocolate

for 1 minute 30 seconds.  Stir until completely smooth.  Add:

1 tablespoon white corn syrup

2 tablespoons butter

½ cup heavy cream

Stir until blended.  In microwave, heat:

12 ounces Hero apricot preserves

for 45 seconds.  Add to ganache mixture.

assembly

In the bottom of the pie crust add a small amount of ganache, just to cover the bottom.  Line this with a layer of:

7 dried apricots, finely diced

Place the cake layer on top of the ganache and apricots.  Layer the remaining ganache on top.  Refrigerate for an hour or more.  Slice this very thinly and serve with a generous helping of whipped cream.

Veronica tips the scales in the Barbie Nation as the biggest chocoholic. She craves dark chocolate, especially Michel Cluizel 60%.  Oh, those delicious little squares of goodness! You can tell by her svelte figure that what I have preached all along is true.  Chocolate is good for you and keeps you thin.