Chocolate tart
This dense and fudgy chocolate tart has an intense flavour; it's definitely not for the faint-hearted. An elegant dinner party dessert made simple without the need for a tart crust.
Ingredients
Butter to grease the pan
1 tbsp flour
1 tbsp cocoa
200g good-quality dark chocolate (70 per cent cocoa)
300ml thickened cream
4 organic free-range egg yolks
100g castor sugar
Method
Preheat oven to 140C.
Grease an 11cm x 34cm rectangular tart tin with a removable base and lightly flour with a mix of flour and cocoa.
Place a glass bowl over a saucepan of water and bring to the boil. Make sure the bowl isn't in contact with the water. Remove from heat and add chocolate pieces. Allow to melt without stirring. Once melted, remove bowl from saucepan and stir in the cream. Allow to cool slightly.
Place egg yolks and sugar in an electric mixer and whisk for five minutes until the mixture is pale and creamy and doubled in volume. Slowly pour the melted chocolate on to the whisked mixture, stirring gently.
Place the tart tin on a flat baking tray and pour in the chocolate mixture.
Bake in oven for 35-40 minutes until lightly set.
Remove from oven and set aside to cool, then refrigerate for at least one hour.
To unmould, use a thin-tipped sharp knife to loosen the edges from the tin, then gently remove.
(I suggest serving the tart on the tin base because it is very delicate.)
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