February 19, 2012
A skinny version of Marilyn Monroe's favourite fudge pie
To celebrate the release of the beautiful and poignant film, 'My Week with Marilyn' I have given Marilyn's favourite fudge pie a makeover. Marilyn loved this fudge pie, which originally came from Serendipity in New York. She reportedly ate it wearing a raincoat and Chanel No. 5. Therefore, I recommend spritzing on some divine Chanel scent when whipping up this beauty.
Marilyn unbelievably was more insecure than the average girl-next-door. She never felt worthy of her success, her talent or of being loved. Watching the film reminded me that even the most seemingly 'perfect' people have self-doubt.
Skinny Fudge Pie (Marilyn's favourite dish reinvented)
For the pie:
Fat-free baking spray, for the pan
1/4 cup all-purpose flour
3 tablespoons dutch cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons of organic butter
1/2 cup of low-fat milk or rice milk
4 ounces (4 squares) bittersweet chocolate, chopped
4 large eggs - 2 whole eggs and 2 egg whites
1 cup sugar or sugar substitute
1 teaspoon vanilla extract
1/4 cup fat-free cream cheese
Icing sugar, to garnish
For the coulis:
100 grams of fresh or frozen raspberries (if frozen, thaw completely)
1 tablespoons sugar or sugar substitute
print a shopping list for this recipe
To make the pie:
Preheat your oven to 180 degrees. Butter an 8-inch round pie pan and line with parchment paper.
Sift together the flour, cocoa, baking powder, and salt. On a low wattage in the microwave, melt the butter, chocolate and heat milk together, stirring to mix. Do this in short installments as to not overheat the mixture. In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Gradually add in the cream cheese while beating until the mixture is combined. Add the melted chocolate and mix completely. Fold in the sifted flour mixture and stir only until the batter is combined but not over mixed.
Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is just set. Do not over bake; it should be moist and slightly gooey but not wobble if you gently shake the pan.
While the pie bakes, make the coulis:
Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Add the sugar and heat in the microwave on low heat until the sugar is dissolved. Chill before using.
After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out onto a serving dish, remove the parchment paper, and dust lightly with icing sugar. Serve warm or room temperature with raspberry coulis.