Chocolate soufflé tart

Other
 

Recipe from: 2/24/2005 12:00:00 AM

 
 

Ingredients

 
  • 80
    ml
    blanched almonds
  • 45
    ml
    cake flour
  • 85
    g
    dark chocolate (70 percent cocoa solids), finely chopped
  • 125
    ml
    cocoa powder, sifted
  • 250
    ml
    castor sugar
  • 150
    ml
    boiling water
  • 2
    egg yolks
  • 15
    ml
    brandy
  • 4
    egg whites
  • 2
    ml
    cream of tartar
  • cream for serving
  • chocolate shavings for decoration
Servings: Change Serving
 
 

Method

 
Preheat the oven to 190 °C and grease a 20 cm springform cake tin with oil.
Line the base of the tin with baking paper.
Grind the almonds and flour in a food processor until fine.
Mix the chocolate, cocoa powder and 190 ml of the castor sugar in a large mixing bowl.
Add the boiling water and stir until the chocolate melts and the mixture becomes smooth.
beat in the egg yolks and brandy.
Mix the almond and flour mixture into the chocolate mixture.
Beat the egg whites and cream of tartar until soft peaks form.
Add the rest of the castor sugar gradually, beating until stiff.
Fold the egg whites into the chocolate mixture with a metal spoon and spoon the mixture into the prepared cake tin.
Bake for 30 to 35 minutes or until a testing skewer inserted in the middle comes out with just a few moist crumbs clinging to it.
Cool on a cooling rack.
Remove the tart from the tin and place on a cake platter.
Serve with cream and chocolate shavings (if used).
 

Read more on: bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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