2 oz. unsweetened chcolate
1/2 cup butter
2-1/2 cups all-purpose flour to measure
1 tbspn. Granulated sugar
butter-chcolate mixture
5 - 6 tblspns. Iced water
Ingredients for Filling
2 squares sweetened chocolate
1/2 cup honey
1 tspn. Ground cinnamon
2 cups heavy cream
| Melt 2 squares (1 oz. Each) unsweetened chcolate over hot water, or on the lowest setting of thermostatic unit on range. Let chocolate cool while you soften 1/2 cup butter in a quart bowl, using the back of a wooden spoon. Add chocolate to butter in 4 parts, blending well after each addition.. Clean bowl with rubber spatula, mounding mixture in centre. Set in Refrigerator.
Sift enough all-purpose flour to measure 2-1/2 cups and mix in a large bowl with 1 tbspn. Granulated sugar. Add cooled butter-chcolate mixture and cut in with 2 table knives. Sprinkle in 5 - 6 tblspns. Iced water, one spoon at a time, while mixing lightly with a fork. Form into ball; divide in thirds.
Roll each third between sheets of waxed paper to fit 9-inch round or square tins. (Dampen table lightly to prevent slipping). Set on bottoms of pans; trim. Roll trimmings to obtain fourth sheet of pastry. If desired, cut wedges from sheet of pastry. If desired cut wedges from final trimmings for garnish. Bake sheets at 375o F. for 8 - 10 minutes. Surface should look dry. Cool on rack.
To make filling: melt 2 squares of sweetened chocolate in a small saucepan; stir in 1/2 cup honey and 1 tspn. Ground cinnamon. Whip 2 cups heavy cream until stiff. Stir in honey-chocolate mixture, a little at atime. Set a baked pastry sheet in place ; spread with a third of filling. Repeat twice: top with remining sheet. Chill well. At serving time, cut into 8, 9 or 10 pieces. Garnish with whipped cream, triangle of pastry, or as desired. |
