- toasted almonds - 3 Art. spoons
- sugar - 6 st. spoons
- flour - 1 1/4 Cups
- grated orange or lemon zest (optional) - 2 teaspoons
- salt - 1/4 teaspoons
- butter, cut into pieces - 6 Art. spoons
- bitter chocolate, large-sliced - 350 Grams
- vanilla extract - 1 teaspoon
- fatty cream - 1 1/4 Cups
Preheat the oven to 175 degrees. Make the dough. In the food processor, chop the almonds. Add sugar, flour, zest (optional), salt and mix. Add oil and mix to make a homogeneous mass. Put the dough in a removable form for baking. Using a glass, make a groove on the entire bottom of the dough, leaving small sides. Bake in the center of the oven until golden brown until the dough hardens, about 20 minutes. Put on the grate and allow to cool for about 1 hour. Make a cream of ganache. Put the chocolate in a large bowl. In a small saucepan, bring the cream to a boil. Using a sieve, pour the hot cream into a bowl of chocolate. Stir until smooth and creamy. Add the vanilla. Pour the chocolate mixture into the center of the cooled pie. Cool for about 2 hours or refrigerate for 1 hour.
Servings: 10