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1 quantity of sweet pastry
225g chocolate (at least 75% cocoa solids)
225ml double cream
2 eggs, separated
65g caster sugar
chocolate and cocoa to decorate
1. Preheat oven to 180C.
2. Roll out pastry as thin as possible between two sheets of baking parchment. Line a 25cm tin, allow to rest for 30 minutes and then bake blind for 20 minutes.
3. Reduce oven to 140C.
4. Melt the chocolate and cream in a bowl over a pan of simmering water. Stir until smooth, remove from the heat and set aside for about 15 minutes to cool.
5. Whisk the egg whites to soft peaks, then whisk in two tablespoons of the sugar to make a loose meringue.
6. In another bowl, whisk the egg yolks with the remaining sugar for a few minutes, until thick and creamy.
7. Add the cooled chocolate mixture to the egg yolks and sugar and mix well to combine.
8. Using a large metal spoon, fold in the meringue mixture.
9. Pour filling into the pastry case and bake for about 15 minutes.
10. Set aside to cool and firm up before decorating with cocoa and grated chocolate or chocolate curls.