Italian chocolate crostata
fine and crispy Italian chocolate pie..simple and so good..for all chocolate lovers and for those who will become it when they try it;)) you asked me to set a recipe and here it is;)) I take this opportunity to thank all of you who are we brightened up the day yesterday with our messages, nice photos and cute animations .... THANK YOU ALL !!
Preparation steps
- For the crispy chocolate dough: Mix the butter, sugar, and knead until the mass turns into crumbs. can knead the dough.
- ON A FLOURED AND COCOA-SPREADED WORK SURFACE, ROLL THE DOUGH TO BE CCA-6-7 CM. WIDER THAN A CROSTAT MOLD!
- Grease the crostata mold, lightly “dust” with cocoa or chocolate powder, place the prepared dough in the mold, cut off the edges and cover with baking paper, sprinkle with dry beans and place in the fridge for half an hour.
- Remove the mold and bake in a preheated oven at 190C.15 min. then remove the baking paper and dry beans and bake for another 5-10 mins. be careful not to overcook it!
- FOR THE CHOCOLATE CREAM: Chop the chocolate and place in a bowl along with the butter, cook until it boils and the chocolate melts, then the cream, cook again, stir to combine everything and lightly pour over the batter and refrigerate for 3 hours.
Serving
it would be desirable to have a mold for crostata (with a grooved edge), if you don't have one, a round mold for cakes can also be used ... if desired, decorate with chocolate shavings.
