Summary

Ingredients

For the dough:

• 200 g flour
• 25 g cocoa powder
• 125 g butter
• 25 g suar
• 2 tablespoon water

For covering:

• 125 g chocolate, bitter, at least 70%
• 75 g dark chocolate
• 175 g butter
• 4 egg (s)
• 100 g suar
• 75 g suar, brown
• 4 drops butter-vanilla flavor
• 75 g cocoa powder
• 350 ml cream
• 150 ml cream
• 100 g dark chocolate
• Chocolate decor, as you like

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Instructions

1. Grease a 26 cm diameter springform pan and chill.
2. Prepare the shortcrust pastry and line the mold with it, forming a border of approx. 2.5 cm. Put the mold in the refrigerator.
3. Melt the chocolate in a double boiler and stir in the butter.
4. Meanwhile preheat the oven to 180 ° C top / bottom heat.
5. Beat the eggs until frothy, then pour in the two types of sugar and keep beating until the mixture becomes thick and creamy. Add the chocolate mixture with the aroma and cocoa and stir in. Gradually pour in the cream.
6. Put the mixture on the prepared dough and bake in the preheated oven for about 45 minutes.
7. Meanwhile, bring the cream to the boil for the topping and let it cool down briefly. Chop the chocolate, then add to the cream and stir until melted. Let the mixture cool well in the refrigerator.
8. Let the finished pie cool down well first.
9. Then whip up the prepared chocolate cream briefly, spread it on the surface and garnish with the grated chocolate if necessary.
10. Tastes best of course at room temperature and lasts for a few days, so it even pulls through well! Perhaps it would taste wonderfully warm even without topping!
11. By the way, this variant is really particularly suitable for chocolate junkies, if you prefer it sweet, you should perhaps replace the dark chocolate with sweeter chocolate, reduce the cocoa or increase the sugar content.