Melt the chocolate au bain-marie and let it sit in the warm bowl while you continue with the next steps.
Mix the sieved flower and cocoa powder with the salt in a bowl.
In a second bowl mix the butter and sugar creamy and add the warm, melted chocolate together with the egg. Whisk until creamy.
Add the flour-mixture and combine everything until you have gooey brown dough.
Make a ball, roll it out with rolling pin and wrap it in some cling film. Put it in the refrigerator and let it rest for about half an hour.
After the 30 minutes, get it out, knead it so it fits in your bakingtin and cover the bottom and sides.
Heat the oven at 210 degrees Celcius and blindbake your crust for 15 – 20 minutes.
Melt about 200 grams of dark chocolate au bain-marie.
Pour 1/3 over your baked crust.
Whisk the eggs, sugar and vanilla suger in a bowl until creamy.
Boil the cream and milk, take it of the heat and mix it with the rest of the melted chocolate. Add the egg/sugar-mixture and mix it all well.
Pour this new mixture in your baked base.
Chop the rest of the chocolate you’ve left into small chips and divide this over your filling.
Bake your pie 45 minutes on 170 degrees Celcius.