Serves6
- Active time:1 hr
- Start to finish:4 hr
March 2002
We have transformed this classic dessert from Blum’s coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury. We use caramel and Rice Krispies in the crust instead of fat-laden nuts—and you’d never guess that the rich chocolate coffee filling has no butter in it.
For crust
-
1/4
cup
granulated sugar
-
1 1/2
cups
Rice Krispies, partially crushed
-
1/2
oz
fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 1/2 tablespoons)
For filling
-
2
teaspoons
instant-coffee granules or powder
-
2
cups
1% milk
-
1/2
teaspoon
unflavored gelatin
-
3
tablespoons
cornstarch
-
3
oz
fine-quality bittersweet chocolate (not unsweetened), finely chopped
-
1/4
cup
packed light brown sugar
-
2
teaspoons
dark rum
For topping
-
1/3
cup
well-chilled heavy cream
-
1
teaspoon
packed light brown sugar
-
1/4
teaspoon
instant-coffee granules or powder
-
1
teaspoon
dark rum
-
Garnish:
bittersweet chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate)
-
Special equipment:
a 7-inch springform pan or an 8- to 9-inch pie plate
Make crust:
-
Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
-
Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
-
Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
Make filling:
-
Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
-
Whisk together cornstarch and remaining 1 7/8 cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
-
Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn’t set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
Make topping:
-
Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
-
Spread evenly over chilled custard, then run a thin sharp knife around edge of “pie” and remove side of pan.
Cooks’ note: If using a pie plate, do not unmold.
