Sbriciolina

Ingredients (for 4ppl):

Filling Ingredients:

• 2 egg yokes
• 50g cooking chocolate
• 250ml milk
• 1/4 tsp vanilla extract
• 70g sugar
• 20g corn or potato starch

Pasrty Ingredients (makes enough for leftover to freeze):

• 300g 00 flour
• 200g sugar
• 100g butter (softened)
• 2 eggs
• 8g baking powder
• A splash of milk

Utensils:

• Baking tin
• Saucepan

Instructions

Filling (15min):

1. Roughly break up chocolate into small chunks
2. Heat up the milk and vanilla extract till near boiling in a saucepan (4 mins)
3. In a large bowl add the sugar, egg yokes and starch and work together (2 mins)
4. Pour the hot milk into the bowl bit by bit and whisk
5. Pour the mixture back into the saucepan and add the chocolate and keep stirring on a low heat till all melted and mixed (4 mins)
6. Take off the heat and leave to cool

Pastry (5min):

1. In a bowl work the softened butter with the sugar (with your fingertips)
2. Add eggs, baking powder and flour and mix with your hands until a workable dough
3. Add a splash of milk if the eggs are small and the dough looks powdery

Cooking (40min):

1. Preheat oven to 180°
2. In the smaller cake tin, put butter all over the inside surfaces
3. Cut with your hands little piece of the dough, and squish them one by one on the tin to make a base (including the insides of the tin)
4. Don’t worry too much about holes as the dough will rise and join in the oven
5. Fill it with cream, then cover it with the remaining dough with the same technique
6. Put in the oven (30 mins)