Chocolate Chocolate Cake - crust

Method

• Sift the flour, a little bit of salt and 1 tbs of cocoa powder in a bowl.
• Cream the butter and sugar in a different bowl. Adding the egg and melted chocolate
• Add this mixture to the bowl with the flower and stir again until it resembles a smooth paste. Put some cling film on the work surface. Turn out the mixture and shape into a flat circle. Cover with another sheet of cling film and put in the refrigerator for about 30 minutes.
• Preheat the oven (190 degrees (hot air oven))
• Roll out the dough into a thin sheet and line the bottom and sides of a 22 cm greased backing tin. Place the backing tin in the refrigerator for another 15 minutes.
• Prick all over the bottom with a fork. Cover the tin with backing foil. Fill with uncooked rice of beans and bake blind for about 15 minutes. Remove the filling and backing foil. Bake for another 5 minutes. Let it cool down.
• Lower the heat to 150 degrees
• Pour 1/3 of the melted chocolate over the bottom of the cake
• Bring the double cream and milk to the boil. Adding this to the remainder of the melted chocolate. Wisk until it resembles a smooth paste. Add the eggs, sugar and a few drops of vanilla extract. Stir. Carefully pour this mixture into the tin.
• Bake for about 40 minutes. The filling will bubble but will also collapse when cooled down.
• When the cake has cooled down decorate with some cocoa powder. You can also add some chilly powder is you what to add a special kick. The cake can be served with creme fraiche or strawberries or both.