Dark Chocolate Polish Easter Mazurek

Directions

Pie

1. Pour flour into a bowl, add ground almonds, sift the powdered sugar, add baking powder, chopped butter & mix with a mixer until crumbs are formed. Add the egg, you can mix it briefly & knead the dough.

2. Roll out the dough, sprinkling flour on a rectangle / square (25x25cm or 26x26cm) baking sheet lined with paper then placing your dough on it.

3. Cut off the dough sticking over the edges & use these off cuts by gently sprinkling them with flour & rolling them flat, then putting them around the edge of the a baking tray forming the sides of your pie.

4. Dip the tip of a fork or spoon into flour & make a decorative pattern in your dough. Refrigerate the pie crust for about 75 minutes.

5. Pierce the cooled pie with a fork and put it in a preheated oven. Bake at 180C for 20-23 minutes, until the dough is nicely browned.

6. After removing from the oven, set aside to cool completely.

Chocolate Coating

1. Pour cream into a saucepan & bring to a boil.

2. Put your chopped chocolate into a bowl & pour the hot cream over it, wait 30 seconds, then stir until the chocolate melts, creating a smooth, chocolate cream.

3. Pour your chocolate cream over the pie in the baking tray & smooth it over.

4. Decorate the top of the pie with nuts. Enjoy!