The cranberry-flavored lingonberries add interest to this rich chocolate pie.
Servings10
Prep Time
Ingredients
1/4cupSugar
3/4cupold-fashioned oatmeal
2/3cupall-purpose flour
6tbspButtermelted
2/3cupheavy whipping cream
1/4cupButter
2/3cupLyle's Golden Syrup
1(9.7-ounce) packageScharffen Berger 70% cacao bittersweet chocolatechopped into small pieces
1/2 cuplingonberry jam
1cupheavy whipping cream
1tbspSugar
Instructions
Combine 1/4 cup sugar, oatmeal and flour; stir in 6 tablespoons melted butter. Line the bottom of an 8-inch springform pan with parchment paper. Press oatmeal mixture into bottom and up sides of springform pan. Bake in preheated 375 F oven 10 minutes. Heat 2/3 cup cream, 1/4 cup butter and syrup to a low boil (3-5 minutes), stirring occasionally. Remove from heat; stir in chocolate pieces. Stir until chocolate is melted and mixture is smooth. Pour into crust; chill to set chocolate. Spread on lingonberry jam. Chill several hours or overnight.
To serve: Whip 1 cup heavy whipping cream with 1 tablespoon sugar. Cut pie into wedges; serve with sweetened whipped cream.
Tip: Substitute 1/2 cup fresh lingonberries for lingonberry jam, when available. When using fresh lingonberries, sprinkle on top of chocolate ganache while it is still warm.