For the dough, mix the flour, cocoa powder, sugar and salt well. Add the butter in small flakes and rub with the flour mixture with your fingers. Add a few tablespoons of cold water and knead until a soft, smooth dough is formed. Shape the dough into a flat ball, wrap it in cling film and place in the refrigerator for 20 minutes.
In the meantime, preheat the oven to 190 ° C, grease a tart or springform pan with a diameter of 26 cm and cover with baking paper. Cut off protruding parchment paper edges approx. 2 cm above the shape. Pour the dough into the mold and either roll it out or press it flat evenly with your hands, pulling up a very high edge. Prick the bottom tightly with a fork and press the edge firmly with the back of the fork. Bake in the oven for 25 minutes.
For the filling, cut the butter into pieces and place in a bowl. Add both types of sugar and stir well. Sift in cocoa powder and mix well. Whisk the eggs in a bowl and gradually add to the butter mixture. Break the chocolate into small pieces and gently melt in the microwave or in a double boiler. Stir until smooth and slowly pour in the cream until everything is well mixed. Add the chocolate cream to the rest of the mixture and stir everything for 2 minutes.
Take the baking pan out of the oven, reduce the oven temperature to 160 ° C. Pour the filling onto the pre-baked base and bake the cake for another 50-60 minutes. Then take it out of the oven and let it cool down completely.
For the topping, melt the couverture either in a water bath or in the microwave according to the instructions on the package. Whip the cream not very stiff and fold it into the slightly cooled couverture. Spread the mixture on the pie and smooth it out. Garnish with chocolate chips if you like and refrigerate until ready to eat.
Tip:
The pie sags a bit in the middle. If you want, you can make more chocolate mousse for the topping. For me, this amount was just enough for topping up and smoothing out.
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