Chocolate Torte

Ingredients
Shortcrust pastry
250g flour
Pinch of salt
20g sugar (or 1½ tablespoons)
125g butter
1 egg, beaten
2 to 3 tablespoons cold water
Filling
125g butter
200g dark chocolate, broken into squares
2 egg yolks
2 extra large eggs (whole)
30g caster sugar

Method
Pastry
1.  Preheat the oven to 200°C.
2.  Sift the dry ingredients together and form a well in the middle.
3.  Cut the butter into small blocks and place, together with the beaten egg, in the middle of the well.
4.  Knead the ingredients together as quickly as possible using the cold water.
5.  Form the dough into a ball, even if there are still some whole pieces of butter visible.
6.  Wrap in aluminium foil and leave to rest for at least 1 hour in the refrigerator.
7.  Knead the dough, pushing it down gently with the heel of the hand, abd roll it out on a lightly floured worktop to the required thickness.  Place in a loose-bottomed pie dish.
8.  Bake blind for about 15 minutes.  Remove and allow to cool down.
Filling
9.  Lower the heat to 180°C.
10. Heat the butter and chocolate in a pan over low heat until melted and smooth.
11. Leave to cool for 5 minutes.
12. Put the egg yolks, whole eggs and caster sugar in a glass bowl and beat until thick and creamy.
13. Add the chocolate mixture and beat well.
14. Turn the mixture into the crust and bake for 15 minutes for a slightly runny filling, or 25 minutes for a firm filling.
15. Serve hot or cold.