Rich Chocolate Pie Draft

How I make it

Crust

1. Preheat the oven to 350°F (180°C).

2. Line a 9-inch (22 cm) pan with parchment paper and grease it with butter. Wrap the outside of the pan in foil so the filling doesn't leak while baking.

3. Grind the petit beurre and Lotus cookies in a food processor. Add the butter and process until sticky and crumbly.

4. Press the crumbs firmly over the bottom and up the sides of the pan.

5. Bake for 10 minutes. Remove and let cool to room temperature.

Filling

1. Melt the chocolate and butter in a double boiler over boiling water, stirring constantly, until smooth and glossy. Remove from the heat and let cool.

2. Whisk the eggs with the cream, sugar, vanilla and cinnamon. Add the chocolate mixture and mix well.

3. Pour over the crust and bake at 350°F (180°C) for 20-25 minutes, until the edges are set and the center is still soft.

4. Let cool at room temperature for about 2 hours before adding the topping.

Topping

1. Put the chocolate in a bowl.

2. Bring the cream just to a boil and pour it over the chocolate right away. Wait 1 minute.

3. Add the syrup and hot water and stir well.

4. Pour over the pie, cover and refrigerate for 12 hours before serving.

What I've learned

• The center is still soft when the pie comes out of the oven. That's fine; it sets as it cools.
• You can also melt the chocolate and butter in the microwave. I heat for 30 seconds, stir, and repeat until everything has melted.