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
1 egg yolk
150g unsalted butter, in room temperature
60g powdered sugar
2 good provenance eggs
2 tsp vanilla extract
200g dark chocolate, melted
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.
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.