Mixture:
1 cup all-purpose flour
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into 12 pieces
3 tablespoons unsweetened cocoa powder
1 to 2 tablespoons ice-cold water
Butter or margarine for greasing the pan
Recheio:
120g bittersweet chocolate
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon active dry yeast
Optional chopped nuts for garnish
Whipped cream for topping (optional)
Mixture:
1 cup all-purpose flour
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into 12 pieces
3 tablespoons unsweetened cocoa powder
1 to 2 tablespoons ice-cold water
Butter or margarine for greasing the pan
Recheio:
120g bittersweet chocolate
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon active dry yeast
Optional chopped nuts for garnish
Whipped cream for topping (optional)
To make the mixture: Combine the flour, sugar, and cold butter in a bowl
Mix until it forms a crumbly texture
Add the unsweetened cocoa powder and mix well
Mix in just enough ice-cold water to form a ball with the mixture
Grease a round pan with 23 cm diameter with butter or margarine
Press the mixture into the bottom and sides of the pan
Cook for about 50-60 minutes at moderate temperature (160°C) until the edges are firm and the center is slightly undercooked
Let it cool
If desired, top with whipped cream.
