Tip 1: It's highly recommended to use salted butter for the filling (and only add ½ teaspoon of salt). It enhances and deepens the flavors of the pie.
Tip 2: If you use puff pastry sold in smaller packages, it's best to bake the pie in a 20 cm (8-inch) pan.
Ingredients:
For the crust:
About 15 grams (1 tbsp.) of butter, for greasing the pan
500 grams (1.1 lbs) thawed, rolled puff pastry
1 teaspoon sugar
For the filling:
5 large eggs
1 ½ cups (300 grams) sugar
½ cup (70 grams) cocoa powder
1 teaspoon instant coffee
¾ teaspoon salt
70 grams melted butter
1 teaspoon high-quality vanilla extract
½ cup chocolate chips
Optional for serving: Ice cream or whipped cream
Preparation
1. Preheat the oven to 180°C (350°F), no convection. Generously grease a 22–24 cm (9–10 inch) springform pan, including the base and sides.
2. Unroll the puff pastry and cut out a circle about 26–28 cm (10–11 inches) in diameter (pan size plus 4 cm). Transfer to the pan so that the edges overhang the sides. Prick the dough all over with a fork and sprinkle with the teaspoon of sugar. Cover the dough with parchment paper and place either pie weights, dried legumes, or an upside-down plate on top.
3. Bake for 15 minutes. Remove from the oven and carefully lift off the weights and parchment. Bake for another 5 minutes or so, until the crust is partially baked and lightly golden. Remove and reduce the oven temperature to 160°C (320°F).
4. Meanwhile, prepare the filling: In a bowl, whisk together the eggs and sugar until smooth. Add the cocoa powder, instant coffee, and salt, and stir until evenly combined. Mix in the melted butter and vanilla briefly, then fold in the chocolate chips.
5. Pour the filling into the warm crust and return to the oven. Bake for 40–50 minutes, until the pie is set and puffed but still slightly jiggly in the center. Remove from the oven. Serve warm, ideally with ice cream or whipped cream.
Storage: Keeps up to 2 days in the fridge—reheat briefly in the microwave.