Summary

Ingredients

For the shortcrust pastry:

• 100 g butter
• 1 pinch (s) salt
• 50 grams sugar
• 200 g flour
• 1 tablespoon water

For covering:

• 200 ml cream
• 2 teaspoon coffee powder, instant
• 350 g dark chocolate
• 100 g butter
• 3 egg (s)
• 75 grams sugar
• 75 g suar, brown
• 75 g flour
• 25 g cocoa powder
• 50 ml rum
• 200 g walnuts, halved

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Instructions

1. First, grease a 26 springform pan and chill. Then prepare the shortcrust pastry and line the springform pan with it, forming an approx. 3 cm high rim. Refrigerate.
2. For the filling, heat the cream with the coffee powder until it has dissolved. Add the chocolate in pieces and let it melt while stirring constantly. Add the butter in pieces and let it melt, remove the mixture from the heat and let it cool down a little.
3. Meanwhile, put the 12 best walnut halves aside, chop the rest and set aside.
4. Preheat the oven to 180 ° C top / bottom heat.
5. Separate the eggs, beat the egg whites with a pinch of salt until stiff, gradually add the white sugar and keep beating until the egg whites are stiff. Also set aside.
6. Beat the egg yolks with the brown sugar until creamy, stir in the chocolate mixture, flour, cocoa and finally the rum. Fold in the egg whites with the chopped walnuts and spread the mixture on the shortcrust pastry, cover the edge with the walnut halves.
7. Bake in the preheated oven for about 25 minutes. The surface and the edge should already be firm, but in the middle the filling is still fudgy or creamy.
8. This pie is very full-bodied, chocolaty and, thanks to the rum, a bit tart, so if you prefer it sweeter, you can replace part of the chocolate with milk chocolate. You can also use real dark chocolate, but it is to be expected that the pie will then taste even less sweet and even stronger chocolatey, so that you cannot eat more than a piece of it. In any case, it is a real experience for chocolate lovers.