For the crust
1 1/2 cups all-purpose flour (180 g)
1/4 cup confectioners' sugar (45 g)
1/2 cup cold unsalted butter, cut into small pieces (100 g)
1/4 cup unsweetened chocolate chips (20 g)
3 tablespoons water
For the filling
3 eggs
1/3 cup confectioners' sugar (60 g)
1 cup chopped nuts (160 g)
1/3 cup unsweetened chocolate chips (30 g)
For the topping
200 g dark chocolate, cut into small pieces
1/2 cup heavy cream (120 ml)
100 g milk chocolate, cut into small pieces (for decoration)
For the crust
1 1/2 cups all-purpose flour (180 g)
1/4 cup confectioners' sugar (45 g)
1/2 cup cold unsalted butter, cut into small pieces (100 g)
1/4 cup unsweetened chocolate chips (20 g)
3 tablespoons water
For the filling
3 eggs
1/3 cup confectioners' sugar (60 g)
1 cup chopped nuts (160 g)
1/3 cup unsweetened chocolate chips (30 g)
For the topping
200 g dark chocolate, cut into small pieces
1/2 cup heavy cream (120 ml)
100 g milk chocolate, cut into small pieces (for decoration)
Prepare the crust: in a medium bowl, combine flour, confectioners' sugar, butter, and chocolate chips
Mix with your fingertips until it forms a crumbly mixture
Mix in the water and knead lightly to form a ball
Preheat the oven to 180°C (medium)
Roll out the crust on a floured surface to fit a 29 cm diameter removable tart pan
Trim the edges with a knife, place the crust in the pan, and press it into the corners
Use the remaining crust to form small rolls, pressing them onto the sides of the pan to cover it evenly
Preheat the oven to 180°C (medium)
Bake for about 10 minutes, then remove the paper
Continue baking until lightly firm (about 5 minutes), then remove from the oven and let cool
Do not turn off the oven
Prepare the filling: in a blender or food processor, beat the eggs with confectioners' sugar until smooth (about 4 minutes)
Add the nuts and chocolate chips and mix delicately with a spatula
Filling the crust with this mixture
Bake at 180°C (medium) for about 25 minutes, or until the filling is firm
Let cool completely
Prepare the topping: in a medium saucepan over low heat, melt the dark chocolate with 3 tablespoons of water, stirring occasionally (about 4 minutes)
Remove from heat and stir in heavy cream until smooth (about 1 minute)
Spread this mixture evenly over the cake, leaving a 2 cm margin around the edges
Let cool completely
Repeat the same process for the milk chocolate topping, letting it cool before using to decorate the cake
Melt the chocolate in a microwave-safe bowl in 10-second increments, stirring between each interval, until smooth
Let cool and thicken slightly (about 2 minutes)
Use a piping bag with a number 2 tip to create designs on the top of the cake
Remove from the mold and serve.
