Hazelnut espresso dark chocolate torte

Method
Tie up espresso in cheesecloth and toss into a medium size sauce pot, add cream and bring to simmer

Crust
Melt butter and mix all ingredients together, spread evenly over pie pan to make a perfect crust.

Add chocolate to a large mixing bowl and slowly but not too slowly incorporate the cream. Mix throughout and place in pie pan.

Chill for 3 hours, I recommend cutting into 16 because it will be so sinfully rich. But I’m not your gate keeper so 12 will also work.

Special tools cheese cloth, 12-inch pie pan