this chocolate pie not only is deliciouuuuuuus but it is so easy to make! Really, so easy I’ve been making it since I was a kid!! This was my mom’s go to dessert for BBQ parties at our house (and potluck parties), and I remember loving to make it as much as I loved eating it (and eating it while I made it ahaha). But, there’s only one thing I haven’t told you… in Brazil, we don’t actually call this a pie, we call it a pavê.
I didn’t really look into this, but as far as I know, we call these types of desserts a pavê because they resemble cobblestones. So, if you look closely you’ll notice that when you slice the pavê, and look at it from the side, it looks like a stone wall, or stone pavement… sorta. Anyway, people say we borrowed this word from the French word pavé, which literally refers to the stones used to pave streets. You know… like in this lovely street in one of my favorite places in the whole wide world – Montmartre, Paris.
Early morning in the heart of Montmartre, Paris – December, 2016[/caption]
Or alllllllll of these at Rue Foyatier, paving the way to the Basilica of the Sacré Cœur….
Early morning Rue Foyatier and Basilica of the Sacré Cœur, Paris – December 2016
or theeeeese… (really, these are everywhere in the old world… we have a lot of these in Brazil as well… except we call them something else, and NO, I will not get into that… we have a pie to make ahaha)
Night fall, overlooking Pont des Arts, Paris – December, 2016
At this point, I’m surprised you’re still reading haha but yeah, long story short, you get my point, right? (and by the way, sorry… if I knew I would ever speak at this length about stone pavement ever in my life, I would have taken better ground photos ahah but these should be illustrative enough for what we are trying to accomplish here).
Bottom line is… Brazilians love pavê as much as we love French words.
What’s really important is that I have the fondest memories of this pie… I think helping my mom make pavê a bazillion times is what got me into cooking. It was so fun to get my hands in the crackers to break them up, and then mix up all the other ingredients, to then see a complete dish. Not to mention eating it later!
Grab your kids or someone you love and have some fun creating delicious memories making this super yummy chocolaty dessert.
Make it and let me know how it turned out! Take a picture and share it with me by tagging me or using #cookingwithaline
How to make chocolate biscuit cake
Grab your favorite brand of galletas Maria — I used Gamesa which is a Mexican brand and usually the one I find at regular grocery stores here in LA. Goya is also a good brand, and is one of the brands widely available in Europe and Brazil as well. But Piraquê is THE most popular Brazilian brand of biscotto Maria, and the one I actually used most of my life.
Oh and by the way, if you haven’t heard of galletas Maria, here is some info you might want to take a look at. It’s from BuzzFeed… they know their shiii-ssstuff, so if after all this cobblestone weirdness you don’t trust me, I really don’t blame you… but, you should trust them, like, seriously!
Alright…. moving on… dump the galletas in a large bowl…
Go ahead and break them up with your hands, until they look like this…
Add the butter, the sugar, the vanilla and the chocolate — I used Valrhona 100% cocoa powder, but you can use any you like…
Dump the chocolate mixture onto the galletas…
mix it up…
and put in a pie dish to set… the pyrex kind is totally fine, and what my mom uses…
You can cover with a chocolate ganache (because, more chocolate… why not!!?)
and sprinkle with chocolate sprinkles (because, even MORE chocolate… why, yes, please!!!!)
and there you go… doesn’t this look like the kind of stone work you actually care about?
Serve with some strawberries and a dollop of cream…
No Bake Chocolate Biscuit Cake Recipe
For the Pie:
- 2x 7oz package of digestive biscuits, such as biscoito de maizena, Galletas Maria or Goya Maria cookies
- 2 can of table cream
- 6 Tbsp butter soft/room temp
- 2/3 cup 100% cocoa powder
- 1 cup sugar
- 1 tsp vanilla extract
For the Ganache (optional):
- 4 oz of bittersweet or semisweet chocolate
- 1 Tbsp butter soft/room temp
- 3 Tbsp heavy cream
- Chocolate Sprinkles
For the Pie:
- Place the galletas in a large bowl, then break them with your hand (as shown in the image above)
- On a separate bowl, mix together the table cream, the chocolate, sugar, butter, and the vanilla
- Pour the cream onto the bowl with the galletas and mix until well combined
- Pour mixture into a pie dish, and put in the refrigerator to set
For the Ganache:
- Put the chocolate in a microwavable bowl, and microwave for 30 seconds
- Add the cream, stir, and microwave in increments of 30 seconds until the chocolate has melted
- When melted, add the butter, stir
- Pour on top of the pie and return to the refrigerator
- After about 10 mins and the pie is beginning to set, add the sprinkles and return to the fridge
- Let it set for about an hour or 2