Summary

Ingredients

For the dough:

• 200 g flour
• 50 grams sugar
• 1 pinch (s) salt
• 120 g butter, cold, cut into pieces
• 1 egg yolk
• Fat, for the shape
• Flour, for the mold
• Flour, for the work surface
• Legumes, for blind baking

For the filling:

• 125 g chocolate, dark, crumbled
• 100 g butter, room temperature
• 100 g suar
• 4 egg (s), separated
• 100 g almond (s), round
• 10 drops bitter almond flavor
• 1 pinch (s) salt
• some walnuts, to decorate

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Instructions

1. First, the bottom of a springform pan with a diameter of 24 cm is lined with baking paper, the edge is greased and floured.
2. The flour is mixed with the sugar and salt on the work surface, the pieces of butter are added and rubbed by hand into a crumbly mass. Now the egg yolk is added and everything is quickly put together to form a dough (do not knead!). The dough is covered and placed in a cool place for 30 minutes.
3. The cooled dough is rolled out onto a little flour, put into the prepared form, an edge about 3 cm high should be created, pressed down a little and the base pierced several times with the help of a fork. The dough base is now covered with baking paper and dried legumes are placed on top.
4. Bake in the lower half of the 200 degree oven (top / bottom heat) for 20 minutes.
5. Meanwhile, the chocolate is melted with the butter in a water bath and briefly cooled down. In addition, the egg yolks can be mixed with the sugar until the mixture becomes lighter. The slightly cooled chocolate butter mass is then stirred under it, then the almonds and the bitter almond aroma are mixed into the mass. Shortly before the blind baking is finished, the egg whites are beaten stiffly with the salt and then carefully lifted into the chocolate mixture.
6. The dough is taken out of the oven, the legumes and the baking paper are removed, then the chocolate and nut mixture is poured in and garnished with a few walnuts.
7. Bake in the middle of the 200 degree oven for about 20 minutes.