I saw this pie made on The Chew by a lady who has a blog called Lovely Lady Cakes. Three layers of different textures of chocolate! I knew immediately that I had to make it. Luckily Scott's birthday was the perfect excuse (as if I needed one!) It was really yummy, and he requested that I add it to the blog, so here it is. I just love cold desserts in the summer, and this one will certainly satisfy your chocolate fantasies!
3-1/2 c. oreo crumbs (ground in food processor)
5 TB melted butter
Press in pie plate and bake for 10 min at 300 degrees. Cool
FLOURLESS CAKE LAYER:
6 oz. quality chocolate, chopped (dark is fine)
4 TB butter
¼ c. brewed coffee
1 TB vanilla
¼ t. salt
6 eggs, separated
1 c. sugar
In double boiler melt chocolate; stir in butter until melted and take off heat. Stir in coffee, vanilla and salt.
In a separate bowl whisk egg yolks; add sugar and whisk until combined. Add chocolate mixture and stir. Beat egg whites until soft peaks form then gently fold into the chocolate mixture. Spoon into the crust and bake about 30-35 minutes at 350 degrees. Cool.
12 oz. semi-sweet chocolate chips
3 oz. coffee
4 TB butter, melted
1 TB rum
1-1/2 c. whipping cream + ¼ c.
1 t. flavorless gelatin
Melt chocolate over double boiler; add coffee, butter, and stir til melted. Stir in rum.
Chill the 1-1/2 c. whipping cream in mixing bowl for 5 minutes in freezer. In a small bowl stir together the ¼ c. whipping cream and gelatin. Take the cream out of the freezer and beat to medium peaks. Lightly heat the cream/gelatin mixture, but don’t boil it, then stir it into chocolate mixture. Gently fold in whipped cream. Place mousse on top of pie and smooth. Chill at least 1 hour.
Serve with a dollop of whipped cream, if desired.