with Chocolat Tarte de Rue Tatin from his Great Book of Chocolate!
Filling: Heat 90ml cream till bubbles appear at the sides of pan, pour onto 450gm good quality chocolate; blend well. When mixture is cool, beat in eggs - one at a time; mixed till smooth. Pour into cooled pie crust. Bake for 15 to 20 mins OR till filling is just firm in the center.