Simple chocolate cake with cream

Cooking time: 1 hour.
Preheat the oven to 200C.
Softened butter grate or chop with a knife, or mash with your hands.
Pour in the flour and, rubbing with your hands, make a crumb.
Gradually, all the butter will mix with the flour, forming large lumps.
At this stage, drive in the egg yolk and knead the dough quickly (it is important to do this quickly so that the butter does not melt).
The dough should be heterogeneous, so it will take you no more than 5 minutes to knead.
Now, pinching off the dough ball a little bit at a time, "seal" the entire mold. The sides should be at least 3 cm in height.
Put the form with the dough in the refrigerator for at least 20 minutes.

Then remove and bake for 10 minutes until golden brown.
Preparing the filling.

Pour cream into a saucepan, add broken chocolate and butter. Stir and heat over medium heat until the chocolate and butter have melted. Remove from the stove.
In a separate bowl, beat the eggs a little. The main thing is just to mix the yolk and protein.
Now pour the egg mixture into the chocolate one. Stir constantly with a spatula so that the eggs do not curdle.
Pour the finished filling onto the finished and slightly cooled base dough and put it back in the oven. Bake for 5-10 minutes, at the same 200C. The center of the finished tart should be slightly under-baked.
Cool the tart completely – in a cool place – for 30 minutes. When serving, sprinkle with powdered sugar.