SILKY CHOCOLATE PIE

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To chocoholics just the name is poetry; silky chocolate pie. Using good ingredients it's really divine! Crunchy crust and a very creamy filling. It's a 90's recipe, so brings raw eggs in the filling, but do not give up to bake it. Leave out the eggs and increase proportionally the filling ingredients.

100g cold butter

50g sugar

1 egg yolk

190g flour

Filling

150g unsalted butter, in room temperature

60g powdered sugar

2 good provenance eggs

2 tsp vanilla extract

200g dark chocolate, melted

Directions

Preheat the oven to 400˚F.

In a bowl, rub with a fork the butter, sugar and egg yolk. Add flour and knead a little just until make a dough. Press mixture into a 20cm springform pan, pick the dough with a fork and bake for 10-15 minutes until it's baked.

Filling

Cream butter and sugar until is pale and fluffy. Beat a little in melted chocolate and vanilla extract. Add one egg at a time, beating well after addition. Chill for 15 minutes.

Spread the filling into the baked crust and chill again.

Cook's tip: If you make the filling omitting the eggs, add a little milk to creamy it.

Serve: 10 portions.

Recipe from Clocolate, Cláudia Cozinha magazine - 641 n˚402A.