Molten Chocolate Pie (Print Version)

# Ingredients:

01 - 1 beaten egg for brushing the edges.
02 - 1 pastry shell, homemade or ready-to-use.
03 - Granulated vanilla sugar or raw sugar for sprinkling (optional).
04 - Four large eggs.
05 - One and a half cups of white sugar.
06 - Half a cup of cocoa powder without added sweeteners.
07 - 2 small spoons of instant coffee powder.
08 - Half a teaspoon of kosher salt.
09 - 10 tablespoons of melted salted butter.
10 - A tablespoon of hazelnut-flavored liquor (optional).
11 - Two teaspoons of pure vanilla.
12 - Half a cup of either chocolate chunks or semi-sweet chocolate chips.
13 - One cup of thick whipping cream.
14 - Real maple syrup, one tablespoon.
15 - Another two teaspoons of natural vanilla.
16 - An extra tablespoon of hazelnut liquor, if you'd like.

# Instructions:

01 - Set your oven rack near the bottom. Heat the oven up to 375°F.
02 - Lay the dough inside a 9-inch deep-dish pie plate, pressing into the sides. Use the beaten egg to coat the edges, sprinkle with sugar for a sweet touch if you want, and poke the base gently with a fork. Put a piece of parchment paper on top, add pie weights, beans, or rice on top, and freeze for about 10 to 15 minutes.
03 - Pop the crust in the oven and bake for 20 minutes until it's holding shape. Take out the parchment with the weights, and bake once more for 5 minutes so it gets golden. Take from oven, then turn the oven temperature down to 350°F.
04 - While the crust bakes, mix sugar and eggs until smooth. Toss in cocoa, coffee granules, and salt, mixing well. Stir melted butter, hazelnut liquor (if you're adding it), and vanilla into the mix. Add chocolate pieces, combine, and pour into your crust once it's prepped.
05 - Bake for about 45-55 minutes. You'll notice the top slightly puffed and crackly, but give the plate a little shake—if the center is still moving a bit, it's done! Let it cool, then serve it warm with cream or let chill for a more solid texture.
06 - Whip the chilled cream with a mixer till it forms soft peaks. Add maple syrup, vanilla, and hazelnut liquor (if using), then blend until it becomes airy and creamy. Done!

# Notes:

01 - This chocolate pie has a rich middle that stays soft under a crisp, crackly top.
02 - It's even better when paired with a whipped cream touched with hazelnut flavor.
03 - For a gooey bite, serve warm. If you'd rather it set, chill it first!

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