Please enter the email you’re using for this account.
Parve
Easy
15 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Who doesn’t love a fudgy, chocolaty dessert? With the addition of a bit of salt, this favorite goes up a notch.
3/4 cup (1 and 1/2 sticks) margarine (soy-free if needed)
1 and 1/4 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon Haddar Baking Powder
1 and 3/4 cups flour
1 tablespoon coffee granules, dissolved in 1 tablespoon hot water
1 cup Gefen Chocolate Chips
1/2 cup coffee chips
salt, for sprinkling
1 cup oil
2 and 1/4 cups sugar
4 eggs
1/2 cup Gefen Cocoa Powder
3 teaspoons vanilla extract
1 teaspoon Haddar Baking Powder
1 and 1/2 cups flour
1/2 cup walnut nibs (optional)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large mixing bowl, beat margarine and sugar until light and fluffy.
Add eggs, vanilla, baking powder, flour, and dissolved coffee and beat until combined.
On low speed, mix in chocolate and coffee chips until fully incorporated.
Grease two nine-inch (23-centimeter) round pans and divide batter evenly among them. Sprinkle the batter with salt to your liking. (I used about 1/4 teaspoon salt, divided between both pies.)
Place all ingredients for the top layer into the mixer. (No need to wash out the bowl first.) Beat until smooth.
Divide evenly and spread over the bottom layer in the two pans. Sprinkle with walnut nibs, if desired.
Bake for one hour, or until tops are firm (centers will still be a bit soft when tested with a toothpick; this is how you want it!). Remove from oven and set aside to cool.
Serve warm with a scoop of ice cream.
Yields 2 9-inch (23-centimeter) pies
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
freezer? Does this pie freeze well?
yes
Delicious! This is easy and delicious! And it’s makes 2 which is a bonus!
We are so happy that you enjoyed this recipe!