CROSTATA AL CIOCCOLATO FONDENTE (SENZA BURRO) - TUTTI MI HANNO CHIESTO COME L'HO FATTA!

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the flour, cocoa powder, granulated sugar, and salt.

Add the softened butter to the dry ingredients and mix until crumbly.

In a separate bowl, whisk together the egg and vanilla extract, then add to the flour mixture and mix until a dough forms.

Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.

Bake the crust in the preheated oven for 15-20 minutes, or until set. Remove and let cool.

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and add the dark chocolate chips, stirring until melted and smooth.

Pour the chocolate ganache into the cooled crust and spread evenly.

Refrigerate for at least 2 hours to set the ganache.

Before serving, dust with powdered sugar and slice into wedges.

Equipment Needed

Spice Level:

Dietary