Aaaaaaaarrrrrrrrggggggghhhhhhh. I need chocolate.
Here is the answer:
CHOCOLATE SOUFFLE TART (adapted from Claudia Fleming)
1/2 cup unsalted butter, softened
1/2 cup plus 1 tablespoon confectioner's sugar
1 extra-large egg yolk
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa, such as Droste or Valhrona
1 1/4 cups all-purpose, unbleached flour
1/4 teaspoon kosher salt
Using electric mixer fitted with the paddle attachment, beat butter and confectioner's sugar until smooth and creamy, scraping down bowl once or twice. Add egg yolk and vanilla; beat until smooth. Scrape down bowl, then sift in cocoa, flour and salt. Beat on low speed until just combined. Remove from mixer, scrape down bowl and finish by hand until ingredients are just incorporated. Do not overmix.
Turn dough out onto a large piece of plastic wrap and press into a round disk or a square, depending upon what size tart pan you are using. Wrap well and refrigerate for at least one hour or up to three days.
Refrigerate or freeze until dough is well-chilled. Place into oven preheated to 325-degrees and bake for 10 minutes then prick with fork to release any air and continue baking for another 10 minutes or until pastry looks dry and set. Cool on a rack.
10 tablespoons unsalted butter, diced
6 oz. bittersweet chocolate, chopped
4 extra-large eggs, room temperature (**See note below)
1 scant cup granulated sugar
3 tablespoons unbleached, all-purpose flour
Place butter and chocolate in a heavy saucepan over low heat. Cook and stir until just melted, then remove from heat to cool slightly.
Preheat oven to 325-degrees. Fill pre-baked tart shell with chilled chocolate mixture (I use an ice cream scoop for this) then spread out and smooth top. Bake until the filling is puffed and slightly cracked on top 15 to 20 minutes. Let cool for slightly (souffle may fall but don't worry), then remove from tart pan and cut into slices. Serve warm.
If you like, you can sift a little confectioner's sugar over this or serve with a little freshly whipped cream and even a few raspberries. I, however, think it's perfectly good on its own. In fact, that's how I prefer it. Why interfere with the chocolate?
Serves 8 - 12 (or more or less, depending once again upon how generous you want to be with your slices!)
* If you find the dough won't roll out without cracking, no worries. Just press it in. I promise you, no one will know the difference.
*** This recipe may sound complicated, but it can all be done in advance. The dough can be made and stored in the refrigerator (or even frozen). You could even get it into the pan and refrigerate or freeze it unbaked for several days or even a week or two. Also, don't forget the filling will last in the fridge for at least 3 days (and probably a few more). So once these pieces parts are in place, filling and baking at the last minute is a piece of cake. Oops, I mean pie.
The end result? Money!!! Trust me.