Step 1To make the pie crust, follow this recipe. (You will need almond flour, cacao powder, Erythritol, egg, butter and salt.) This will take less than half an hour. Once baked, set aside to cool down. Once cool, place in the fridge.
by KetoDietApp.com
Step 1To make the pie crust, follow this recipe. (You will need almond flour, cacao powder, Erythritol, egg, butter and salt.) This will take less than half an hour. Once baked, set aside to cool down. Once cool, place in the fridge.
Step 2 Using a hand mixer or a stand mixer fitted with a whisk attachment, whip 1 cup (240 ml) of the whipping cream until stiff peaks form. Place in the fridge until needed later on.
Step 3While the crust is baking, melt the dark chocolate. To do that, break into pieces. Place in a heat-proof bowl placed over a small saucepan filled with about a cup of water. Melt over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam. Once melted, take off the heat and let it cool down slightly.
Step 4Meanwhile, place the eggs in another heat-proof bowl and add 3/4 cup of the sweetener (Allulose, Erythritol or Swerve). Using a hand mixer or a stand mixer fitted with a whisk attachment, process until smooth and frothy.
Step 5To temper the eggs, place the bowl over a small saucepan filled with about a cup of water. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
Step 6Use a hand whisk or a hand mixer and beat the eggs until smooth and frothy. Whisking constantly, cook the egg mixture until it reaches 71 °C/ 160 °F on an instant read thermometer, for 10-11 minutes. Do not stop whisking or the eggs may scramble. You can use an oven mitt if the bowl gets too hot. Once cooked, remove from the heat and let the eggs cool down for about 20 minutes before mixing with the melted chocolate.
Step 7Slowly drizzle the melted chocolate into the bowl while beating. Beat until smooth. The mixture will thicken slightly (don't panic).
Step 8In another bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter with 2 tsp vanilla extract until smooth and creamy for 1 to 2 minutes.
Step 9Add the chocolate mixture. Note that it is really important that the chocolate mixture has cooled down completely before adding to the butter.
Step 10Beat again until silky smooth and well combined.
Step 11Using a rubber spatula, gently fold in the chilled whipped cream.
Step 12The mixture is ready when all of the cream is combined with the chocolate.
Step 13To assemble the pie, transfer the chocolate filling into the cooled pie crust.
Step 14Spread evenly and smoothen with a rubber spatula.
Step 15To make the cream topping, use a hand mixer or a stand mixer to whip the remaining 1 cup of whipping cream, 2 tbsp sweetener (preferably powdered) and 1 tsp vanilla extract until medium peaks form (for spreading) or stiff peaks (for piping).
Step 16Spread on top of the chocolate filling leaving a small gap between the crust and the cream.
Step 17Top with chocolate curls or grated dark chocolate. Here's a great tutorial for making chocolate curls. Don't worry if you don't get perfect curls - ultra dark chocolate is a bit more difficult to work with.
Step 18Place in the fridge and cool for at least 4 hours or overnight. Store in the fridge for up to 5 days (ideally no more than 3 days), loosely covered to prevent the topping from drying.