Chocolate tart

Ideas
8 servings
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dairy

By Food24 November 03 2009
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Ingredients (11)

100.00 g walnuts — chopped
icing sugar
300.00 g dark chocolate
50.00 ml butter — cubed
50.00 ml cream
8.00 eggs — extra-large, whites only
75.00 ml castor sugar
5.00 eggs — extra-large, yolks only
100.00 ml flour — cake
75.00 ml cocoa powder — sifted
50.00 ml milk
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Method:

1. Place the walnuts on a baking tray and sprinkle lightly with sifted icing sugar. Grill for one minute under the preheated element of an oven. Remove and reserve. Lightly butter a 280 mm x 30 mm cake pan. Line the bottom with lightly buttered baking paper. Add a tablespoon of sifted cocoa and shake to cover the bottom and sides of the pan. Turn upside down and tap lightly to rid the pan of the excess cocoa. Preheat oven to 180 ºC.
2. Melt half the chocolate in a mixing bowl over warm, not boiling water, away from the stove. Stir in the butter, knob by knob, making sure that each piece of butter is completely incorporated before adding the next. Stir in the cream and remove from the heat.
3. Whisk the egg whites with a pinch of salt until they form soft peaks. Continue whisking, adding the castor sugar gradually. Whisk the egg yolks and fold it into the egg white mixture. Sieve the flour and cocoa over and fold in gently using a large metal spoon in a figure eight motion. Spoon two large spoonfuls of the egg mixture into the chocolate mixture and mix well. Spoon the chocolate mixture in the egg mixture and incorporate it using the figure eight motion. Pour half the mixture into the pan. Sprinkle the walnuts in the middle and add remaining mixture.
4. Bake for 20 to 25 minutes. Remove from oven and allow to cool for at least 10 minutes. Turn out and allow to rest for at least one hour.
5. Melt the remaining chocolate and milk over warm water. Whisk well, spread over tart and allow to cool. Sprinkle a little icing sugar through a sieve over the tart.



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