Spelt Chocolate Pie (with Homemade Caramel and Rolo Chocolate Ganache)
Ingredients
Chocolate Pastry
- 175g spelt flour (see notes)
- 50g cocoa
- 50g icing sugar
- 150g butter (cold) chopped into small bits
- 1 egg yolk
- cold water (if needed)
Caramel
- 50g butter
- 100g brown sugar
- 1 can (395g) sweetened condensed milk
Ganache
- 50g butter (chopped)
- 250ml cream
- 100g dark chocolate
- 100g milk chocolate
- 160g Rolos (see notes)
Instructions
Chocolate Pastry
- Add the flour, cocoa, icing sugar and butter to a food processor and work until the ingredients form a breadcrumb consistency.
- Add the egg yolk and work until a dough forms. If you need a touch of cold water, add a little at a time until you are left with a not too sticky or too dry dough (I didn't need any water at all - at first it might seem that one egg yolk is not enough liquid but it probably is, so make completely sure before you add any water).
- Form the dough into a ball and cover with clingfilm. Place in the fridge for around 30-60 minutes. Pre-heat the oven to 200°C.
- On a floured surface, roll the dough out into a large circle, then transfer to a baking tin or pie dish. I used a very shallow pie dish with a removable bottom that is 27cm in diameter. I had pastry to spare, so you could easily make a larger pie, but you would need to adapt the filling measurements.
- Trim the edges and place tin foil or baking paper in the bottom and cover with dried peas or whatever else you use. Blind bake for 15 minutes. Remove the foil and dried goods and bake for a further five minutes. Remove from the oven (reduce the temperature to 175°C) and allow to cool for a while (you could leave this overnight, if you preferred or even freeze the pastry case for another time).
Caramel
- Add the butter to a heavy-bottomed pan and melt. Add the sugar. Whisk to combine but be aware that the butter and sugar may not completely incorporate.
- When the sugar has melted and the mixture is bubbling nicely, add in the condensed milk. Whisk constantly on a medium heat (and be careful not to burn) for about 4-5 minutes, until the mixture has a good bubble going and steam appears. Remove from the heat.
- Pour the caramel into the pie case and bake for 15 minutes. The caramel is ready when it has dark brown patches, is bubbling but has formed a "skin". Allow to cool completely.
Chocolate Ganache
- Add the butter and milk to a pan and heat until the liquid starts a gentle rolling boil.
- In the meantime, chop all the chocolate (including 80g Rolos) into small pieces and add to a deep bowl. Pour over the cream/butter and leave for around 5 minutes. Whisk together until you end up with a thick ganache. Leave for a while before pouring over the cooled pie.
- Place in the fridge to set (a couple of hours) then top with the extra Rolos. Drizzle over some caramel sauce, if you like. Slice and enjoy!
Notes
I use grams in my recipes. I am not comfortable converting the ingredients myself, so if you would like to make my recipes, I recommend you buying some scales or converting to cups.
- You can substitute spelt flour for regular flour.
- You can use Rolos or anything similar (in Sweden, and what I used, are called Centre).