Warm Chocolate Pie with Oatmeal Ice Cream

Baking and Desserts | European cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

The recipe was shared with us by a pastry chef from a popular American restaurant.

Ingredients

Bittersweet Chocolate - 3.9 oz
Bananas - 5.8 oz
Muscovado Sugar - 3.2 oz
Glutinous Rice Flour - 2.9 oz
Oat flakes - 8.1 oz
Vanilla salt - ½ g
Jerusalem Artichoke - 1 fl oz
Walnuts - 3.5 oz
Ground Cinnamon - ½ g
Carob gum - 0.1 oz
Salt - 0 oz

Step by Step guide

Step 1

Combine oat cream, vanilla, syrup from Jerusalem artichokes, 10 grams of coconut sugar, and carob gum. Heat while stirring until it reaches 176°F. Then pour into a mold and place in the freezer. At a temperature of -50°F, it will take 3-4 hours to set. Stir the ice cream every half hour. It will be ready when it reaches a texture that is pleasant to eat.

Step 2

Melt the chocolate, then add the softened banana, 49 grams of coconut sugar, and flour. Whisk everything together and divide into small molds — about 70–90 grams per serving.

Step 3

Bake at 180–392°F for 4–5 minutes. This will yield a moist cake, similar to brownies or fondant.

Step 4

Soak the walnuts in water, then mix with 30 grams of coconut sugar, cinnamon, and salt. Place in the oven at 248°F until the sugar caramelizes. It should melt but not burn.

Step 5

Serve the pie with a scoop of ice cream and caramelized walnuts. You can either chop the nuts before serving or leave them whole, depending on your preference.