Thursday, December 17
very, very adult chocolate tart
This was B1s request for birthday cake. It followed a very favourite baked chicken, proscuitto and mozarella dish that i know from memory but can no longer locate since my move-in with the Bloke and I lost my Foods of the World Time Series cookbooks. If anyone has the Italian small companion recipe book I'd love you forever if you could tell me what this dish is called. Its floured, flattenned chicken breasts, gently sealed and browned, then topped with proscuitto and mozarella and baked in stock until it looks just perfect. Its moist and delicious and when we have it (birthday dinners) I always serve it with hasselback potatoes and beans/brocollini.
So the choc tart was the only thing I remembered to photograph, well that and the risotto balls I made for the vegos amongst us but...another post...
Its Jamie Olivers Chocolate Tart, best served with some berries. Its like a good red.
4 large eggs .
3 tbsps sour cream .
1 sweet tart crust ( I used Careme sweet vanilla bean pastry)
8 tbsps cocoa powder .
250 g 70% cocoa dark chocolate .
140 g unsalted butter .
200 g caster sugar .
3 tbsps golden syrup .
1 pinch salt .
Step #1 Pre-heat oven to 150*C.
Step #2 Blind bake the pastry shell for about 10 mins or until it is almost cooked & golden.
Step #3 In a bowl add butter, chocolate, salt & cocoa powder.
Step #4 Put bowl over a saucepan with simmering water & heat until melted & golssy.
Step #5 While above is melting, mix together eggs & castor sugar until smooth.
Step #6 Add sour cream & golden syrup to the eggs & mix again till yoiu get a smooth mixture.
Step #7 Add the melted chocolate mixture to the eggs & mix well until mixd.
Step #8 Pour this batter into the prepared pastry shell & bake for 40 mins at 150*C.
Step #9 Cool.
*p.s. Hasselback potato hint: use a chopstick to brace the knife from cutting all the way through.
Addendum; according to some, this chicken dish is apparently better than sex