The recipe
This recipe is meant to evolve. I believe there is always a certain trick or a brillant idea that can make it better.
I am currently experimenting a version without gluten, I’ll let you know…
So, let’s see the current state of the recipe:
Ingredients (for 4 to 6 servings):
- Pastry : you can buy some already made pastry to make the recipe simpler (or faster), but I highly recommend that you use the pastry recipe there.
- 200 g chocolate
- 20 cl cream
- 1 egg
Instructions :
- I usually use my fingers to put the pastry into the pie tin in a thin layer.
- Heat the pastry in a pie tin for 15 minutes…(150-180 °C will be perfect), then let it cool.
- Cut the chocolate in pieces to make melting easier
- Melt the chocolate with the cream slowly (microwave or in a soucepan with a very gentle fire).
- Mix well to have an homogeneous mixture
- When the pastry is ready, put the egg in your filling.
- Mix well again…
- Pour the filling on the pastry.
- 10-15 min at 180°C! The filling doesn’t need to be perfectly dry, just a little bit stronger. The cake will take his final look while it’s drying, don’t worry!
- Enjoy!
