12.3 oz (350 gr) flour,
5.2 oz (150 gr) sugar,
a pinch of baking soda,
2.8 oz (80 gr) melted butter,
5 tablespoons milk.
16.9 oz (500 ml) milk,
5.2 oz (150 gr) sugar,
3.5 oz (100 gr) chocolate for cooking,
3.5 oz (100 gr) milk chocolate,
4 full tablespoons of density,
2 tablespoons of cocoa,
7 oz (200 gr) margarine and more:
5.2 oz (150 gr) milk chocolate,
5-6 tablespoons heavy cream
Add the eggs and sugar in a pot where you plan to bake. Mix with a spoon to break the egg. Then add butter and milk. Stir. Finally, add the flour. Add the whole flour, add the first 10.5 oz (300 gr) and see if you need more. You need to get a smooth and coquettishly dough that will not stick on the hands. The dough divide into three equal parts. On the side of the inverted pan pour flour. Every crust pull by size of a pan, and bake in preheated oven at 392 º F (200 º C ). Only 7-8 minutes. Check yourself, crust should remain bright. Do the same with the other two crusts. Cream: in a saucepan on the fire, add sugar. Reduce the temperature, and fry until the sugar dissolved. Remove little quantity from the milk, and the rest put in a saucepan with melted sugar (beware of spraying). Cook until the sugar is dissolved and connect with milk. In the rest of the milk, add cornstarch and stir to break the lumps. Add the cornstarch in the milk on the fire, and cook until you get thick cream. Remove from the heat.
While it is still boiling right away add cocoa, and both kinds of chocolate. Stir very quickly to melt the chocolate and everything be nice connected. Place plastic wrap on the surface of the cream, and leave until become lukewarm. When the cream is lukewarm, not completely cold, add margarine that was on room temperature. Mix with a mixer to be all well connected. While the cream still lukewarm, fill the crust. Arrange on the pan one row crust and one row cream. Finish with crust. Put something heavy on the surface to finely connect the crust and cream. Leave in the refrigerator for at least 3 hours or best overnight.
The next day, in bowl broke the chocolate and whipping cream. Mix until all nice melt and connect. Pour the chocolate on the top of a cold cake. Smooth the surface and back again in the refrigerator to squeezed chocolate. I used milk chocolate with hazelnuts. When the pie is cold, cut cubes with sharp and hot knife, and serve!
Serve with coffee and enjoy!