Chocolate and dulce de leche pie

I was waiting for some dinner with friends to make this dessert. Always happens to me I want to make something that everyone would like. But, is not always easy.


Chocolate and dulce de leche, is the most common combination in Argentina. We can see this at any kiosk, with the alfajor and other candies. Also, in birthday cakes for children and adults. I don´t usually make desserts with dulce de leche, if you ask me, and I would have put berries, and/or spices... 
Well, I confess, I put a spice, but in a subtle way, that improves the taste of chocolate.



The recipe for the base of the pie is great. You should try it, even if you don´t make this. I took it from the great David Lebovitz. There indicates that´s for a cake ring of 23 cm, but I did it in a 20 cm in diameter and worked perfect!.


It's a very quick dessert to make. The base of the pie and the mousse, it's all done very quickly. Also, SO delicious!






Chocolate and dulce de leche pie
Pie crust
Butter 90 g 
Neutral oil 1 tsp 
Water 3 tbsp 
Sugar 2 tbsp 
Pinch of salt
Flour 150 g 

Filling
Whipping cream 200 cc 
Bittersweet chocolate 100 g
Sugar 40 g (2 tbsp)
Ground black pepper 1/4 tsp
Dulce de leche150 g 

Procedure
- In a saucepan, put butter, oil, water, sugar and salt and bring to boil until butter just begins to darken at the edges. This takes about 10 minutes.
- When the butter turns brown, turn off heat and add the flour and mix until fully integrates
- Put it in a pie pan of 20 cm in diameter, with a removable bottom and flat it with the back of a spoon
- Preheat the oven to 180°C.
- The pie dough is very hot at this moment, let it cool a litlle to make the sides of the tart base with your fingers
- Since we will cook it completely without the filling, put aluminum foil and fit it to the shape of the pie, so the it does not rise or fall edges.
- Bake for 10 minutes, then remove the aluminum, and return to oven for 7-10 minutes or until edges are browned slightly.
- Remove and let cool.
- When cooled, put the dulce de leche carefully, because we can raise the dough. If the caramel is very cold and hard, heat it slightly.
- To make the mousse, beat the cream with sugar and pepper until 3 / 4 point.This is when the peaks maintain, but is not completly firm. 
- Melt the chocolate and add to the cream. Mix immediately, so that the cold cream does not harden the chocolate.
- Put the mousse in the pie base and level the surface
- I put some cocoa nibs to decorate and then refrigerate until ready to serve.




This cake makes for 4 to 6 people. Perhaps better for 4, because they will want to repeat.

I would have liked to show a picture of a portion to water your mouth, but as I did it for dinner with friends, don´t think that they would have liked to see the cake in pieces before eating.

But imagine: a chocolate mousse, just a litlle bitter, the dulce de leche, which adds a touch sweet and unctuous, and the pie crust, the buttery flavour. 

Again I say, you have to taste it, I assure you that you´d love it!