Chocolate Torte with Creme Fraiche

This Chocolate torte has a soft, light, gooey Body and a Crumbly Pastry Enjoy! 
Ingredients
Pastry:
175g Plain Flour
25g Cocoa Powder
100g Butter
Tart Filling:
175g Dark chocolate, Broken into pieces
100g Butter
100g Caster Sugar
2eggs + 1 Egg yolk
35g Self raising Flour
To decorate : Creme Fraiche

1. First The pastry you can do this either in a food processor or by hand, Put the Flour, Cocoa and Butter into the bowl / processor and rub to a fine crumb (or pulse).
2. Add a little cold water until it forms a dough, then wrap in cling film and leave to cool in the fridge for 20minutes.
3. Remove Pastry from Fridge and roll to fit a 21cm Fluted Loose bottom Tart Tin, then put the Tin in the fridge for ten minutes and pre-heat your oven to 180C.
4. Pierce the pastry base with a fork and cover with Baking paper then fill with baking beans or Pasta / Rice blind bake for 15minutes and then remove the Baking Paper and Beans and bake for a Further 5minutes.
5. To Make the Filling melt the chocolate over a pan of hot water or in a microwave, then leave to cool on the side.
6. Beat the butter and sugar together until light and fluffy.
7. Add the Eggs, Yolk and Flour, Mix well (do not worry if it looks slightly curdled the chocolate will solve it!)
8. Fold in the Melted chocolate and fill the pastry base.
9. Cook at 160C for 25-30mins until almost completely set but still slightly wobbly in the middle.
10. Leave to cool.
11. Fill a piping bag with creme fraiche and pipe onto the cool tart base,
12. Enjoy.

In the Picture it is served with a Raspberry Coulis, To make the Raspberry Coulis put 100g of Raspberries in a small saucepan with 2tbsps of Sugar and cook at a medium heat until it become a sauce, add more sugar to taste.