We recommend this chocolate dessert for you when you have time for one dessert, and you have a lot of people to serve. It is rich and filling and that is why even fairly small portions are enough when serving.
- 150 g of pastry flour
- 100 g of bread flour
- 30 g sugar
- a pinch of salt
- 125 g butter
- 1 egg
Ingredients for the cream:
- 240 ml of sweet cream
- 120 ml of milk
- 250 grams of dark chocolate (our suggestion – ChocoVix 70%)
- 2 tablespoons sugar
- pinch of salt
- 2 eggs
First make the tart crust. Briefly mix both types of flour, sugar, salt, butter, and egg and in a bowl to get a smooth dough. Roll it out on a floured surface to the size of your mold, so that it is just enough to cover the walls of the mold to the top. Refrigerate until the oven heats up to 200°C and then bake for about 15 minutes.
Remove the baked crust and reduce the ovens temperature to 160°C. The crust should be slightly yellow, keep in mind that it will be baked again with the cream later.
Prepare the cream by heating the cream and milk on the stove until it boils (do not let it boil) and pour over the chocolate drops. Stir the chocolate with a whisk until it melts in the cream. Let it cool a bit and then mix the previously mixed egg yolk with sugar and salt into this mixture. Combine everything briefly, stirring and pour into the baked crust. Bake for about 20 minutes. The cream will still be quite thin but will thicken as it cools. Refrigerate it for a few hours but serve it at room temperature. Serve with whipped sweet cream and caramel as desired.
If you want to serve only chosen ingredients to yourself, your family, and friends, you can also buy chocolate for desserts in the Chocolate Museum Zagreb’s chocolate boutique shop.