Chocolate is a must on Valentine’s Day, right? Â I think that’s what the great Saint Hallmark once said. Â Anyway, this is an easy dessert that you could probably still whip up in time for dessert tonight. Â It’s like a brownie pie, gooey in the middle; serve with a little whipped cream on top. Â Enjoy!
Chocolate Hazelnut Pie
8 oz semi-sweet chocolate chips
1 cup toasted hazelnuts, skinned
1/4 cup all purpose flour, plus more to dust the pie dish
3/4 cup sugar
1/4 hot water
1 stick butter, room temperature, cut into pieces, plus more to grease the pie dish
2 tsp vanilla extract
1/2 tsp cinnamon
Preheat oven to 350 degrees. Â Butter and flour a 9-inch pie dish.
To a food processor add 4 oz of the chocolate chips, the hazelnuts and the flour. Â Pulse until the hazelnuts are coarsely chopped. Â Pour the hazelnut mixture into a small bowl and set aside.
Add the remaining 4 oz chocolate chips and sugar in the food process. Â Blend until the mixture is finely ground. Â While the processor is running, gradually add the hot water until the chocolate is melted and the mixture is smooth.
Add the eggs, butter, vanilla and cinnamon. Â Pulse until the mixture is blended.
Return the hazelnut mixture in the small bowl to the food processor and pulse to incorporate all the ingredients. Â Pour the batter into the prepared pie dish. Â Bake for 35 minutes. Â Place the pie on a cooling rack and Â cool for 1 hour. Â You’ll notice some cracks in the top of the pie while it’s cooling; that’s normal, don’t worry. Â Then refrigerate for an hour or two; bring back to room temperature before serving though.