For the crust, sift the flour with the cocoa, add the melted butter and mix until a dough forms; add the sugar with cold water (if necessary) until combined. Wrap in cling film and refrigerate for 15 minutes.
Roll out the dough on a floured surface and place it in a tart pan previously lined with parchment paper. Prick the dough with a fork and bake for 15 minutes.
For the filling, beat the butter with the brown sugar; add the eggs one at a time along with the cocoa, continue beating and add the chocolate, cream, and coffee extract until fully combined.
Pour the filling over the crust and bake for 45 minutes or until the mixture is firm. Let cool and decorate with whipped cream and chocolate shavings.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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