OK, I adapted this from a recipe in a magazine I subscribe to. I couldn't make it as written because Madeleine is allergic to nuts so I have messed with it. I made it for dinner tonight and will post how it was later.
Crust
1 cup butter
1/2 cup sugar
2 cups flour
Melt butter about 1/2 way in microwave. Add sugar and work it in with your hands, then add the flour and make a smooth dough with it. Cover the bottom of a springform (8 or 9 inch) and up the sides about an inch or inch and a half. Bake in the oven (350) for about 15 minutes til it begins to poof and get golden.
Filling
12 oz semisweet chocolate (chips are fine)
1 1/4 cups whipping (heavy) cream
1 large egg (beaten)
Toss the chocolate in the blender and buzz it a bit til it is nicely chopped up. Put cream in a large glass measuring cup and put in the microwave for about 2 minutes until it is boiling. Turn on the blender and pour in the hot cream and keep going til chocolate is all melted and everything looks smooth and yummy. Add the beaten egg and buzz until well blended. Let sit for a few minutes to let the bubbles settle a bit.
Pour into the baked shortbread tart shell and bake at 350 for about 20 minutes or so. Center should be a bit wiggly when you pull it out. It will set a bit on the rack as it cools.
I plan to serve mine with slices of strawberry on top, and maybe a raspberry sauce if I get motivated enough to make one. You can serve this either warm or cold.
Crust
1 cup butter
1/2 cup sugar
2 cups flour
Melt butter about 1/2 way in microwave. Add sugar and work it in with your hands, then add the flour and make a smooth dough with it. Cover the bottom of a springform (8 or 9 inch) and up the sides about an inch or inch and a half. Bake in the oven (350) for about 15 minutes til it begins to poof and get golden.
Filling
12 oz semisweet chocolate (chips are fine)
1 1/4 cups whipping (heavy) cream
1 large egg (beaten)
Toss the chocolate in the blender and buzz it a bit til it is nicely chopped up. Put cream in a large glass measuring cup and put in the microwave for about 2 minutes until it is boiling. Turn on the blender and pour in the hot cream and keep going til chocolate is all melted and everything looks smooth and yummy. Add the beaten egg and buzz until well blended. Let sit for a few minutes to let the bubbles settle a bit.
Pour into the baked shortbread tart shell and bake at 350 for about 20 minutes or so. Center should be a bit wiggly when you pull it out. It will set a bit on the rack as it cools.
I plan to serve mine with slices of strawberry on top, and maybe a raspberry sauce if I get motivated enough to make one. You can serve this either warm or cold.