Even typing that title makes me smile. It tastes just as decadent as it sounds. A chocolate crust topped with a double cream chocolate filling. The smell of my kitchen began with the toasting of the chocolate crust. The recipe was fairly easy to put mix together. Once I converted it from metric measurements.

The trouble began when I started rolling out the dough. I realized that I could barely get the dough to stretch to the edges. After a long struggle I finally get it stretched the the absolute limit. Which would not have been possible without my pastry rolling pin, I have to say.

I boil the cream, use it to melt the chocolate thereby mix the filling. As the crust finishes in the oven. I realize there is a lot of filling. I start to get a little nervous that the filling with not solidify enough to be over flowing the crust I know is barely enough to cover the bottom.

I take the chance.

It paid off. 25 minuets later at 390°.

Converting Jamie Oliver recipes often pose a problem so I’ve been asked to share my conversion from the metric system to standard US. It is as follows. 

Ingredients 

• 3/4C +2Tb Flour
• 5 tsp cocoa powder
• 5 tsp icing sugar
• 1 egg yoke
• 1 tsp vanilla
• 3/4C+2Tb cold butter 
• 1C raspberries

Filling:

• 2C+2Tb double cream
• 1+1/4C dark chocolate
• 5 Tbs golden caster sugar
• 2 large eggs

Notes:  This recipe called for the raspberries to be added before the topping and being baked. Unfortunately my husband is one of these weird people who doesn’t like cooked fruit. So we’ve left the raspberries for fresh toppings.

You’ll find the method here:

http://www.jamieoliver.com/recipes/chocolate-recipes/ultimate-chocolate-raspberry-tart/