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.