Spelt Chocolate Pie (with Homemade Caramel and Rolo Chocolate Ganache)
Ingredients
Chocolate Pastry:
- 180g (1½ cups) spelt flour (see note 1)
- 50g (¼ cup + 3 tbsp) cocoa
- 50g (¼ cup + 1 tbsp) icing sugar
- 150g (½ cup + 3 tbsp) cold butter (chopped into small bits)
- 1 egg yolk (from one medium egg)
- cold water (if needed)
Caramel:
- 50g (3 tbsp + 2 tsp) butter
- 100g (½ cup) brown sugar
- 1 can (395g) (14 oz) sweetened condensed milk
Ganache:
- 50g (3 tbsp + 2 tsp) butter (chopped)
- 250ml (1 cup) whipping cream
- 100g (3½ oz) dark chocolate
- 100g (3½ oz) milk chocolate
- 160g (5½ oz) soft caramel chocolates (see note 2)
Instructions
Chocolate Pastry:
- Add the flour, cocoa, icing sugar, and butter to a food processor and blend until the mixture resembles breadcrumbs (don’t worry if some larger bits of butter remain).
- Add the egg yolk and process until a dough forms.
- If needed, add a little cold water—start with a tablespoon—just until the dough comes together. You’re aiming for a consistency that’s not too sticky or too dry (see note 3).
- Form the dough into a ball and wrap in clingfilm.
- Chill in the fridge for around 30–60 minutes.
- Preheat the oven to 200°C (400℉).
- On a floured surface, roll out the dough into a large circle, then transfer to a baking tin or pie dish (see note 4).
- Trim the edges, then line the pastry with foil or baking paper and fill with baking beans (or dried peas).
- Blind bake for 15 minutes.
- Remove the foil and beans, then bake for a further 5 minutes.
- Remove from the oven and reduce the temperature to 175°C (350℉).
- Allow the crust to cool. You can leave it overnight if preferred—or freeze the pastry case for another time.
Caramel:
- Add the butter to a heavy-bottomed pan and heat until just melted.
- Stir in the sugar—don’t worry if it doesn’t fully combine at this stage.
- Once the mixture is bubbling and the sugar has melted, add the condensed milk.
- Whisk constantly over medium heat for 4–5 minutes, until the mixture is bubbling steadily and steaming.
- Remove from the heat and pour into the pastry case.
- Bake for 15 minutes, until the caramel is bubbling, has formed a skin, and has developed some darker patches.
- Let cool completely.
Chocolate Ganache:
- Heat the butter and cream in a pan until it reaches a gentle rolling boil.
- Meanwhile, chop all the chocolate—including 80g (2¾ oz) of Rolos (or similar)—into small pieces and place in a heatproof bowl.
- Pour the hot cream mixture over the chocolate and leave it to sit for 5 minutes.
- Whisk until smooth and thick.
- Allow to cool slightly before pouring over the cooled caramel layer.
- Refrigerate for at least a couple of hours, until fully set.
- Top with the remaining chopped Rolos (or similar), and drizzle over some caramel sauce if you like. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
- You can substitute spelt flour for regular flour (just do a straight swap using the same measurements).
- You can use Rolos or anything similar (in Sweden, and what I used, are called Center). Read here for more info.
- I didn't need any water at all - at first it might seem that one egg yolk is not enough liquid when it probably is. So make completely sure before you add any water.
- I used a very shallow pie dish with a removable bottom that is 27cm (just over 10") in diameter. I had pastry to spare, so you could easily make a larger pie, but you would need to adapt the filling measurements.
