For the crust
3 cups all-purpose flour sifted through a liquidizer
3/4 cup unsalted butter melted
3 tablespoons whiskey
For the filling
400 grams bittersweet chocolate
3 tablespoons cocoa powder
1 whole egg
2 separated eggs
2 tablespoons sugar
1 tablespoon whiskey
1 cup heavy cream fresh whipped
For the crust
3 cups all-purpose flour sifted through a liquidizer
3/4 cup unsalted butter melted
3 tablespoons whiskey
For the filling
400 grams bittersweet chocolate
3 tablespoons cocoa powder
1 whole egg
2 separated eggs
2 tablespoons sugar
1 tablespoon whiskey
1 cup heavy cream fresh whipped
In a bowl, mix together the flour, butter and whiskey
Knead well and line a 23 cm diameter opening mold with it
Bake in a moderate oven (180°C), preheated, until lightly golden brown
While this is happening, prepare the filling: in another bowl, melt the bittersweet chocolate over low heat with the cocoa powder. Reserve
In yet another bowl, whisk together the whole egg and 2 yolks, sugar and whiskey until smooth and pale
Beat the whites until stiff and fold in the whipped cream
Mix the whites and cream with the melted chocolate
Add the mixture of yolks and whiskey to the hot crust
Cover with aluminum foil and let cool
Chill, unmold and serve
Serves 12 portions.
