French Silk Pie - a chocolate temptation

A French Silk Pie is a classic American dessert that consists of a rich and creamy chocolate filling. This filling is made from melted chocolate, eggs, sugar and butter, with the eggs often prepared in a special way to ensure they have the right consistency and safety.

The pie usually has a crispy crust made from shortcrust pastry or graham cracker base. It is often topped with whipped cream and may be decorated with chocolate shavings or cocoa powder. The French Silk Pie is known for its velvety texture and intensely chocolatey flavor, making it a popular dessert for chocolate lovers.

Ingredients base:

• 200g Oreo cookies

• 40g butter

Ingredients filling:

• 4 large eggs

• 200g sugar

• 1 teaspoon vanilla extract

• 170g dark chocolate or cooking chocolate

• 115g butter

• 237ml cream (or 1 cup)

Ingredients Topping:

• 237ml cream (or 1 cup)

• 1 tablespoon of powdered sugar

• chocolate shavings for garnishing

Preparation:

• Preheat the oven to 175 degrees O/B and grease a cake tin

• Melt the butter for the base, chop the biscuits and put both in the blender. It should have a very fine, moist consistency.

• Press the crushed cookies into the cake tin and also pull up an edge.

• Bake the base for 10-15 minutes and then let it cool completely.

• For the filling, melt the butter and chopped chocolate over a water bath. Once everything has melted, remove the bowl from the water bath and allow the mixture to cool.

• Then put 100g of sugar and the eggs over the water bath and stir the mixture until it reaches about 70 degrees. The sugar must be dissolved.

• Remove the mixture from the water bath and mix it with a hand mixer. Add the remaining 100g of sugar and mix until the volume has at least doubled (a few minutes).

• Now add the cooled chocolate mixture and the vanilla extract. Mix again until the mixture thickens (like pudding).

• Now let everything cool down, stirring occasionally, until it is cool but not yet solid.

• Now the cream is whipped until stiff and folded into the mixture.

• The mixture is now poured onto the cooled base and smoothed out.

• Place the cake in the fridge for at least 4 hours (I chilled it overnight).

• Finally, whip the cream for the topping until it is semi-stiff, add the icing sugar and whip everything until stiff. Spread the cream on the cake.

• Chocolate shavings, which can be grated from a bar of chocolate using a vegetable peeler, are also suitable for decoration.