Mix butter, sugar and orange peel with an electric whisk or in a food processor.
Add eggs and wheat flour and mix to a smooth and firm dough.
Roll out the dough on a floured baking table, to a 0.5 cm thick round part.
Place the dough in a pie mold, about 25 centimeters in diameter, press it firmly on the edges and allow the mold to rest in the refrigerator as you make the filling.
Mix the hazelnut and chocolate cream with two-thirds of the chocolate.
Heat cream and milk and pour in the chocolate mixture.
Beat until the cream and chocolate have dissolved.
Add the eggs one at a time under constant whisking.
Dress the inside of the mold’s edge with a strip of oven wrap that holds the dough in place.
Bake the mold in the middle of the oven for 200 degrees for 20-25 minutes.
Take out the mold. Then lower the heat to 150 degrees.
Allow the pie to cool for a while.
Meanwhile, melt the chocolate remaining, brush the inside of the pie mold with the chocolate.
Set the pie cold to cool completely.
Pour the chocolate filling into the pie shell and bake for 40-45 minutes.
The pie should then be creamy in texture, but not runny.
Let the pie cool and set in the fridge.
This can be prepared the day before.
The pie is stored in the mold, covered with plastic wrap, in the refrigerator.
