75²µ/2½´Ç³ú plain flour
1 tbsp icing sugar, sifted
pinch salt
1 tsp vanilla extract
125²µ/4½´Ç³ú dark chocolate (70% cocoa solids), broken into squares
55g/2oz cold butter, cut into small cubes
30g/1oz butter
300ml/10fl oz double cream
2 free-range eggs, beaten