Name: Chocolate pie with alcohol (for the slightly bigger chocoholics)
Total time: 2 h
Ingredients: 350 g good quality dark chocolate; 50 g cold butter, cut into pieces; 30 ml brandy; 150 g plain flour; 25 g cocoa; 50 g fine crystallised sugar; 1 pinch of salt; 115 g cold butter, cut into pieces; 1 egg yolk; 1 tablespoon cold water

Ingredients:

ingredients for the cream:

350 g good quality dark chocolate
50 g cold butter, cut into pieces
30 ml brandy

Ingredients for the sponge cake:

150 g plain flour
25 g cocoa
50 g fine crystallised sugar
1 pinch of salt
115 g cold butter, cut into pieces
1 egg yolk
1 tablespoon cold water

Instructions:

preparation procedure:

Mix the egg yolk and water in a bowl. Sift the flour and cocoa into the bowl. Add the sugar and salt and mix well. Sprinkle the butter, cut into pieces, over the mixture. Using your fingertips, quickly knead the fat into the mixture, lifting the mixture to make it airy and crumb-like. Add the water/yolk mixture and knead everything together with cold hands to form a smooth dough. If the dough is too dry, add another tablespoon of cold water. Form the dough into a ball, wrap it in transparent cling film and place it in the fridge for 30 minutes.

Grease a pie tin (23 cm in diameter) with butter. Take the dough out of the fridge and leave it at room temperature for 5 minutes to soften a little. Then roll it out on a floured work surface into a circle approximately 28 cm in diameter and 0,5 cm thick. Place the rolled-out dough on a greased baking tray. Press the dough lightly with your fingers against the base and sides of the baking tray and prick it in several places with a fork. Cut away the dough that is over the edge of the baking tray. Place the baking tray with the dough in the fridge for 1 hour.

Preheat the oven to 180 degrees Celsius. Cover the dough with baking paper or alufoli, line with dried legumes and slide into the preheated oven for 5 to 7 minutes. Then remove the baking paper and legumes and bake for a further 5 to 7 minutes. Remove the baking tray from the oven and leave the dough to cool.

Coarsely chop the chocolate. Bring the cream to the boil in a saucepan over a medium heat. When the cream comes to the boil, remove from the heat and stir the chopped chocolate into the cream. Stir until all the chocolate is melted. Then add the butter and brandy to the chocolate mixture. Pour the chocolate mixture over the cooled pastry. Chill the pie in the refrigerator for 3 to 4 hours to allow the chocolate mixture to cool and set.

Carefully remove the cooled pie from the baking tray and place on a serving plate or platter. Cut into pieces of any desired size, serve on serving plates and serve.

Ingredients:

ingredients for the cream

350 g good quality dark chocolate
50 g cold butter, cut into pieces
30 ml brandy

Ingredients for the sponge cake

150 g plain flour
25 g cocoa
50 g fine crystallised sugar
1 pinch of salt
115 g cold butter, cut into pieces
1 egg yolk
1 tablespoon cold water

Instructions:

preparation procedure

	Mix the egg yolk and water in a bowl. Sift the flour and cocoa into the bowl. Add the sugar and salt and mix well. Sprinkle the butter, cut into pieces, over the mixture. Using your fingertips, quickly knead the fat into the mixture, lifting the mixture to make it airy and crumb-like. Add the water/yolk mixture and knead everything together with cold hands to form a smooth dough. If the dough is too dry, add another tablespoon of cold water. Form the dough into a ball, wrap it in transparent cling film and place it in the fridge for 30 minutes.
	Grease a pie tin (23 cm in diameter) with butter. Take the dough out of the fridge and leave it at room temperature for 5 minutes to soften a little. Then roll it out on a floured work surface into a circle approximately 28 cm in diameter and 0,5 cm thick. Place the rolled-out dough on a greased baking tray. Press the dough lightly with your fingers against the base and sides of the baking tray and prick it in several places with a fork. Cut away the dough that is over the edge of the baking tray. Place the baking tray with the dough in the fridge for 1 hour.
	Preheat the oven to 180 degrees Celsius. Cover the dough with baking paper or alufoli, line with dried legumes and slide into the preheated oven for 5 to 7 minutes. Then remove the baking paper and legumes and bake for a further 5 to 7 minutes. Remove the baking tray from the oven and leave the dough to cool.
	Coarsely chop the chocolate. Bring the cream to the boil in a saucepan over a medium heat. When the cream comes to the boil, remove from the heat and stir the chopped chocolate into the cream. Stir until all the chocolate is melted. Then add the butter and brandy to the chocolate mixture. Pour the chocolate mixture over the cooled pastry. Chill the pie in the refrigerator for 3 to 4 hours to allow the chocolate mixture to cool and set.
	Carefully remove the cooled pie from the baking tray and place on a serving plate or platter. Cut into pieces of any desired size, serve on serving plates and serve.