Cabsha pie originated in Argentina. And, like most Argentinian desserts, calls for dulce de leche. But I am not complaining, on the contrary. We love dulce de leche over here. It is one of the delicacies that Argentina has, when it comes to food. And that is saying a lot, coming from a country that is famous for having really good food in general.
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Many of you already know this, but for those of you who don’t: we both love Argentina. We’ve only been there once really, but it was enough for us to fall in love with the food, the cities, but most of all, the landscape. They have breathtaking landscapes that leave you speechless.
Cabsha pie is a layered pie, with a chocolate crust, filled with a layer of dulce de leche, and a final layer of chocolate on top. It is then decorated with just some whipped cream, and it is so good!
Besides, cabsha pie is one of those recipes that we are very fond of. And that’s because, for us, it is now permanently linked to someone. As you know, one of us, Andy (me), has been living in Spain for a long time. Over the years I have met many new people, of course. And among them I can count an Argentinean friend I met a few years ago, whom I am very close with. She always has a good vibe, is extremely optimistic and one of those people that simply loves life. And although we don’t really talk all the time, I can say that I consider her a close friend of mine. One of those friends who make every moment (especially the bad ones), better.
She, in her quest to always make things and people connect with ideas and each other, sent me the idea for this recipe. She sent me an old recipe (which is such a treasure for us) and no more was said. Loving Argentinian food and desserts so much ourselves, there was no doubt about it, this cake had to be materialized and shared with all of you.
So we now have the privilege to bring you here this cabsha pie, made from an old Argentinian recipe, from the old days. And I say again, thanks to my friend, and to the people who, like us, are so passionate about desserts, and specially about sharing them with people we love.
if you like this recipe, you have to check out our classic alfajores recipe. One of those Argentinian desserts you can’t miss, and I mean it! go check it out right now.
Cabsha pie
Ingredients
For the crust:
- 7 tbsp (3.52 oz) (100 gr) unsalted butter, at room temperature
- 6 tbsp (3.20 oz) (90 gr) white sugar
- 1 egg, big
- 1 C + 3 tbsp (5.30 oz) (150 gr) all purpouse flour
- 5 tbsp (1.40 oz) (40 gr) unsweetened cocoa powder
- 1/4 tsp (0.04 oz) (1.2 gr) salt
For the filling:
- 7 oz (200 gr) semisweet chocolate, cut into small pieces
- 7 tbsp (3.52 oz) (100 ml) whipping cream
- 1/4 C (1.95 oz) (55 gr) unsalted butter
- 15.85 oz (450 gr) dulce de leche, pastry level type (thick in consistency)
- Whipped cream, for decorating (optional)
Instructions
For the crust:
- In a medium bowl, sift the flour with the cocoa powder and salt. Mix with a spoon to integrate.
- Separately, add the butter and sugar to a large bowl and beat with an electric mixer or hand whisk for 2-3 minutes until creamy and fluffy.
- Add the egg and beat for 30 seconds more until well blended. Add in the flour mixture in 2 separate additions, beating after each addition with a rubber spatula until a smooth dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before using.
- Preheat oven to 356º F (180° C). Grease a round pie or tart pan of about 9.80 inches (25 cm) in diameter with some butter. It is best if the pan has a removable bottom. Once the dough has refrigerated, roll it out using a rolling pin, on a clean floured surface until it has a circular shape that is slightly larger than the pan and os about 0.20 inches (5 mm) thick.
- Carefully place the rolled out dough inside the pan and arrange it so that it covers it entirely, pressing the edges to give a specific shape to them if desired. Using a knife, trim the edges of the dough if necessary and use the scraps to cover any areas of the base that look thinner.
- Put some parchment paper or aluminum foil on top of the crust and add something to weigh it down so that it keeps its shape when baking. Could be beans, chickpeas, rice, etc. Bake the base at 356º F (180° C) for 20 minutes, then remove the parchment paper or aluminum foil and beans or rice and bake it for 10 more minutes until it looks a little dry on top. Take it out of the oven and let it cool down completely before filling.
For the filling:
- To make the ganache, melt the semi-sweet chocolate with the whipping cream and butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add all the ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.The second is in the microwave, adding all the ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.Once the ganache is ready, set aside to cool down slightly.
- Turn out the crust and place it on a serving plate. Add the dulce de leche on top, spreading it evenly with a spoon. Then pour the ganache (the chocolate mixture) on top of the dulce de leche and spread it over the entire surface of the pie.
- Refrigerate the cabsha pie for at least 4 hours or overnight. When the chocolate is firm, decorate it with whipped cream or more dulce de leche if you prefer.
