Chocolate Chess Pie


This chocolate cake is a baking enthusiast’s dream come true. Just follow the recipe. Enjoy!


  • 1 (9 inch) store-bought or homemade frozen unbaked pie dish
  • 1/2 cup (4 oz) unsalted butter
  • 3 ounces (about 1/2 cup) 70 to 72% cacao dark chocolate, broken into 1-inch pieces
  • 4 large eggs
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 1/4 cup (about 1 ounce) unsweetened cocoa powder
  • 2 tablespoons fine yellow cornmeal
  • 2 tablespoons bourbon (optional)
  • 1 teaspoon finely ground instant espresso powder
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 1/2 cup heavy whipping cream
  • Flaky sea salt (to garnish)

Method of preparation:

Preheat the oven to 175°C (350°F). Place the frozen pie crust on a baking sheet and set aside.

In a medium saucepan, melt the unsalted butter and dark chocolate over medium heat, stirring constantly, until smooth. Remove from the heat and allow to cool slightly.

In a large bowl, whisk together the eggs, granulated sugar, unsweetened cocoa powder, cornmeal, bourbon (if using), espresso powder, vanilla extract and kosher salt until well combined.

Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly, until smooth and well incorporated.

Whisk in the heavy cream until well combined.

Pour the chocolate filling into the prepared cake base.

Bake in the preheated oven for 45 to 50 minutes, or until the filling is set around the edges but still slightly jiggly in the centre.

Remove the tart from the oven and allow to cool completely on a wire rack.

When cooled, sprinkle flaky sea salt over the top of the tart to garnish.

Serve the Chocolate Chess Cake at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

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