Since I have a small electric oven that I can’t really use to bake anything for more than half an hour, I really enjoy steaming cakes (like for example this quinoa cake or this savory lentil cake). The texture always turns out well-cooked yet very moist.
Using the new pressure cooker I got from my mom for Christmas, this pie was cooked in only 12 minutes.
The recipe uses a substantial amount of carbs (chestnut flour and honey) and some dark chocolate. It is a bit of a splurge compared to some of my other recipes, yet it still makes a modest splurge instead of a complete diet crashing roadblock. And it’s gluten-free and dairy-free.
Ingredients (for one small pie):
For the crust:
– 1/2 cup chestnut flour
– 1 tbsp honey
– 2 tbsp olive oil (or coconut oil if you’re looking for something that tastes more ‘neutral’)
For the filling:
– 1/4 cup chestnut flour
– 1/4 cup water of almond milk (I used water)
– 1 egg
– 1 tbsp honey
– 30 g dark chocolate
I used “Francois Pralus le 100%” dark chocolate, which is my favorite kind of dark chocolate. (It’s basically only quality cocoa and cocoa butter, without any sugar or sweetener). The kind of honey I used was chestnut honey which is really dark and flavorful. The recipe would also work with other kinds of flours, but chestnut flour is my favorite when it comes to baking sweet things during the winter months.
I mixed the chestnut flour, honey and olive oil to make a kind of dough for the crust. I pressed this mixture down into a small pie pan.
I melted the dark chocolate in 30-sec bursts in the microwave. I then mixed it with water, chestnut flour, the egg, and honey:
I poured this mixture over the uncooked pie crust and cooked everything in my pressure cooker for 12 min. (If you’re using an electric steamer, it may probably takes 30 min.)
Since I used a very small pie pan (the diameter was 16 cm /6.3 inches) and small quantities, there were approximately only 5 servings like the piece of pie above.
I calculated the nutrition facts to be the following per serving: 166 kcal, 2.6 g of protein, 18 g of carbs, 8.2 g of sugar, 9.4 g of fat, 2 g of fiber.
I think it could have taste creamier if I had used almond milk instead of water, but I didn’t have it at home and the pie was still perfect as it was. Upon first taste it immediately came off chestnut-y but there was also a creaminess to it as well as a noteable chocolate flavor. Not a low-calorie dessert, but this recipes still does make a very good alternative to a classic chocolate pie that comes with 250 kcal per piece :)