A creamy, velvety chocolate filling with a crisp, buttery crust.
Indulge in the rich flavors of this Belgian Chocolate Espresso Slab Pie, where deep chocolate meets a hint of espresso in every bite. Perfect for gatherings, its generous size ensures everyone gets a taste of this decadent delight.
Why you'll want it now, The rich, deep chocolate flavor with a hint of espresso makes it an irresistible treat for chocolate lovers.
Why this recipe works
The combination of Belgian chocolate and espresso creates a rich, deep flavor profile, while the slab pie format makes it ideal for serving a crowd. The use of a buttery homemade crust adds a flaky, tender base that complements the creamy chocolate filling.
Equipment
Mixing bowls
Rolling pin
9 x 13 in (23 x 33 cm) baking dish
Parchment paper
Saucepan
Whisk
Cooling rack
How to make it
Preheat the oven to 375°F (190°C).
In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
Gradually add ice water, mixing until dough comes together. Roll into a ball, wrap in plastic, and chill for 30 minutes.
Roll out dough on a floured surface to fit a 9 x 13 in (23 x 33 cm) baking dish. Line the dish with the dough, trimming excess. Prick the bottom with a fork.
Bake the crust for 10 minutes until lightly golden. Let cool.
In a saucepan, heat cream over medium heat until just simmering. Remove from heat, add chocolate, and let sit for 2 minutes. Stir until smooth.
Stir in sugar and espresso powder until dissolved. Let cool slightly.
In a bowl, whisk eggs and vanilla. Slowly add to chocolate mixture, stirring constantly.
Pour filling into the prepared crust. Bake for 25 minutes or until the filling is set around the edges but slightly wobbly in the center.
Cool on a rack, then chill for at least 2 hours before serving.
Enjoy a slice of this luxurious Belgian Chocolate Espresso Slab Pie, and savor the perfect blend of chocolate and espresso in every bite.
How you'll know it's ready
The filling should be set around the edges but slightly wobbly in the center when gently shaken.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 350°F (175°C) and check the pie a few minutes early, as it may bake faster.
Troubleshooting
If the crust is too crumbly, add a bit more ice water, one tablespoon at a time.
For a smoother filling, ensure the chocolate is fully melted and mixed well before adding the eggs.
If the pie cracks, it may have been overbaked; check for the slight wobble in the center as your cue.
Storage
Store covered in the refrigerator for up to 4 days.
Make ahead
The pie can be made a day in advance and chilled overnight. This enhances the flavors and makes slicing easier.
Variations
Add a teaspoon of cinnamon to the filling for a spiced twist.
Use milk chocolate for a sweeter, less intense flavor.
Top with whipped cream and chocolate shavings before serving.
Frequently asked questions
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter, less intense flavor.
How do I know when the pie is ready?
The pie is ready when the filling is set around the edges but still slightly wobbly in the center.
Can I freeze this pie?
Yes, wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
What if I don't have espresso powder?
You can substitute with strong brewed coffee, reducing the amount of heavy cream slightly to account for the extra liquid.
Nutrition Facts
Per serving: 1 slice (90 g)
Calories320
Total Fat22 g
Saturated Fat14 g
Cholesterol85 mg
Sodium150 mg
Total Carbohydrate28 g
Dietary Fiber2 g
Total Sugars18 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
