Chocolate Truffle Pie with Orange-Champagne Sabayon and Strawberries

By ruthg

Photo: TOM SCHIERLITZ
Recipe: DIANE ROSSEN WORTHINGTON BON APPÉTIT APRIL 2011

Ingredients

• Truffle pie:
• 1/4 cup almond meal or very finely ground almonds
• 1/4 cup matzo cake meal
• 1/4 teaspoon salt
• 1 pound plus 1 ounce bittersweet chocolate (do not exceed 61% cacao), chopped
• 6 tablespoons (3/4 stick) plus 1 tablespoon unsalted pareve margarine
• 3 large eggs
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1 tablespoon finely grated orange peel
• Sliced almonds, lightly toasted
• Strawberries:
• 1 1/4 pounds strawberries, hulled, sliced
• 2 tablespoons sugar
• 1 teaspoon finely grated orange peel
• ORANGE SABAYON:
• 6 large egg yolks
• 4 1/2 tablespoons sugar
• 2 teaspoons finely grated orange peel
• 3/4 cup champagne or other sparkling wine

Details

Servings 12
Preparation time 30mins
Cooking time 80mins
Adapted from epicurious.com

Preparation

Step 1

For truffle pie:
Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl.
Microwave in 20-to 30-second intervals until smooth, stirring often. Set aside to cool.
Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.
Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall).
Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave-safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.
Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD: Can be made 1 day ahead. Chill until cold. Tent with foil; chill.
For strawberries:
Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours.
Cut pie into wedges; place on plates. Serve with strawberries and sabayon.
ORANGE SABAYON:
YIELDMakes 2 1/2 cups ACTIVE TIME20 minutes TOTAL TIME20 minutes
Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.