Chocolate pie with “Ottobre” and caramelised hazelnuts


Preparation time: 25 minutes

Refrigeration: 1 hour 15 minutes

Cooking time: 30 minutes


Basic elements:

  • 250 g flour
  • 5 g baking powder
  • 80 g caster sugar
  • 5 cl olive oil
  • 1 egg
  • 5 to 7 cl milk
  • 3 g fine salt

Filling elements:

  • 150 cl dark chocolate
  • 75 g of crème fraîche
  • 3 cl hazelnut oil
  • 60 g “Ottobre” (hazelnut cream of Cervioni with candied citron).

Elements for the caramelised hazelnuts:

  • 60 g shelled hazelnuts
  • 60 g caster sugar


For the dough:

  1. Combine the flour, the salt, the sugar and the baking powder in a bowl. Make a well and put in the center the olive oil, the egg and the milk.
  2. Mix everything, quickly knead the dough and leave it cool for 15 minutes.
  3. Preheat the oven to 180°C.
  4. Line the tart tin with the dough, making sure to do high edges. Cover the dough with baking paper and top with dried fruits.
  5. Put the baking tin in the oven and let the pie crust cook for 30 minutes.

For the chocolate cream:

  1. Pour the fresh cream in a saucepan and bring it to the boil.
  2. As soon as it’s boiling, remove the saucepan from the heat, put the little pieces of chocolate inside, cover and let it melt off the heat.
  3. Once the chocolate is melted, whisk it in order to get a smooth cream. Incorporate the hazelnut oil.
  4. Pour half of the chocolate cream in the cold pie crust, top with Ottobre cream and put in the fridge for about an hour.

For the caramelised hazelnuts:

  1. Grill the nuts lightly and rub them to take off the fine peel.
  2. Crush coarsely the grilled hazelnuts and sieve them to take off the hazelnut dust. Put the crushed nuts in a frying pan on the heat.
  3. Sprinkle with sugar and caramelise by giving movements of rotation with the frying pan.
  4. Put the caramelised nuts on a plate, let them cool. Shatter them and sprinkle them on the chocolate cream.

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