My friend, Pritha Chakrabarty, who is a journalist and an amazing food blogger, recently completed this colorful and successful Pujo series called “Eat like a Bong“. The series documents some of the most celebrated and authentic Bengali dishes in a very festive and fun manner (I wrote a guest post there too 🙂 ). Seeing her success and her huge fan following on social media, I decided to appropriate some of her popularity, and therefore asked her to guest post on my blog. 😛
Here is Pritha, the amazing blogger, for you!
It is my friend and the amazing food blogger (of Not a Curry) Dhrubaa’s birthday today and she turns ——— (Do you think I’ll disclose her age on the blog? Naaah!) But one thing I can vouch for is that age is making her more and more charming. Dhrubaa gets into these bouts of quick weight loss from time to time. She eats with abandon round the year because she knows she can easily shed 10 pounds in as many as 30 days. Now if you’ve gone through my Eat Like a Bong series, you would probably not be surprised in thinking that I’ve gained a good few kilos in that one month. And that was followed by Pujo, so the crisis reached a catastrophic stage. At the end of it, I decided to take recourse to Dhrubaa. I made her my weight loss buddy (more like mentor) and religiously report to her everyday about what all I have eaten throughout the day and how many grams I gain/lose the next day as a consequence to that. We live at a time difference of 12 hours and as I write this, D is busy holidaying with the husband in Berkeley and San Francisco, California.
Now my sister, brother-in-law and their 3 years old notorious little monster were in Berkeley till June this year (my brother in law was a visiting faculty there for a year and the others were plain having a good time). When they got back to India they brought for me a bottle of Kahlua among other things. I was itching to bring it to good use but somehow the opportunity eluded me. When Dhrubaa asked me to make something for her blog, I thought of many things but found difficult to narrow down upon something. Even when I hit the kitchen that night I did not know what I was cooking. Then some melted chocolate happened and some kahlua whipped cream. Things were looking favourable for an Eggless Chocolate Kahlua Cream Pie and so I decided to quickly make a crust. I didn’t have 250 gm of the same kind of biscuits so I used an assortment of digestives and oreos. I layered the crust neatly with the chocolate mousse filling topped by the cream, and boy wasn’t it absolutely mind blowing! I distributed a chunk of it among relatives and friends but the only gripe that lingered in my mind was that she for whom this pie was made couldn’t taste it. She’s not much into sugar though, she’d much rather prefer some steamed broccoli! Happy Birthday Dhrubaa! Here’s wishing you a delicious year ahead! 🙂
Oreos/Digestive biscuits: 250 gm
Butter, at room temperature: 60 gm
Cocoa powder: 2 tsp
Caster sugar: 2 tbsp
Dark Chocolate, roughly chopped: 500 gm + for garnish
Heavy cream: 400 ml
Kahlua: 1/4 cup
Caster sugar: 34 tbsp
For the crust: In a blender, add the biscuits, softened butter, cocoa powder and sugar and give it a few pulses till crumbly and almost fine. Line the base of a pie dish and press up the sides with that mixture. Press well with your fingers/palm so that the lining is even.
Crumple a parchment paper and then spread it out on top of the biscuitlined base. Throw in a good number of coins. (I’ve learnt this trick from Heston Blumenthal. He uses coins instead of beans for blind baking) Preheat oven to 180 degree C and blind bake the crust for 10 minutes. Set aside to cool.
For the filling: Put your heavy cream along with the container you’re going to whip it in and the whisks in the freezer for say 30 minutes before you actually get down to whipping it.
In the mean time, chop up your chocolates roughly and melt them gradually on a double boiler. Stir them from time to time till they convert into a smooth luscious liquid. Set aside to cool.
Now prepare the ice bath for whipping the cream. Line a big bowl with ice cubes and place the container along with the cream on top of it. This ensures that the temperature of the cream doesn’t rise. With a hand blender with whisk attachment start whipping the cream on low and continue whipping for 810 minutes till soft peaks form. Now add sugar 1 tbsp at a time as you keep on whipping. Once you’re done with the sugar add the kahlua gradually and whip for another 56 minutes till fluffy and semisoft. Don’t go overboard.
Once the melted chocolate is cooled fold in half of the cream bit by bit into the chocolate till a smooth fluffy moussey texture is formed. Stash the remaining cream in the refrigerator.
Now take the pie dish which has already been lined with the crust, fill it up with the chocolate mousse and keep covered in the freezer for 3 hours. After 3 hours take it out and pipe the remaining cream on it as a separate layer. You can use a piping bag with nozzle or just spread it with a spatula. Put it back in the freezer for another 3 hours.
Grate some dark chocolates on top for garnish, cut into slices and serve chilled, with an extra dollop of whipped cream if you so wish.