Italian Chocolate Pie

1. Make your Crostata Dough, and refrigerate for approximately 30 minutes.
2. Pre-heat oven to 350F (180C). Lightly grease and flour a 9 inch (22 cm) pie plate.
3. Remove the dough from the fridge and roll to 1/8" thickness, then fit in the prepared pie plate. Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden. Let the crust cool completely before filling.
4. While the crust is cooling make the filling, chop the chocolate and place in a medium sized bowl. In a medium pot heat the cream until very hot but not boiling. Pour the cream over the chocolate and stir until smooth, add the butter and stir again until smooth. Let cool if very hot.
5. Pour the chocolate filling into the cooled crust and refrigerate for 2 hours, remove and top with roasted hazelnuts, refrigerate again for another 2-3 hours or until completely firm. Enjoy!

Roasting the hazelnuts

1. Place the hazelnuts on a cookie sheet and bake for 10 minutes in the pre-heated oven. Remove the nuts to a bowl and let cool. Do not leave the nuts on the hot cookie sheet or they may cook too much.