INGREDIENTS
FOR THE CRUST
- 1 1/2 cups flour
- 1/2 cup shortening or cold butter cut into small pieces
- pinch of salt
- ice water
FOR THE FILLING
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 ounces unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
- 2 tsp vanilla extract
- 2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)
- 1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)
- 4 large eggs
FOR THE TOPPING
- 1 cup (237 ml) cold heavy whipping cream
- 1 tsp vanilla extract
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