A recipe for when you're feeling indulgent or when you just need a hit of chocolate to lift your spirits.
Crustless Chocolate TartServes: 6
Ingredients:500ml (2 cups) milk
1/2 cinnamon stick
1 tsp lemon zest, sliced into thin strips
1 tsp orange zest, sliced into thin strips
30g (2 tbsp + 1 tsp) butter
60g (1/2 cup) plain flour
1 tbsp cocoa powder
3/4 tsp baking powder
100g (1/2 cup) caster sugar
2 eggs, separated
1/2 tsp vanilla extract
For the Mocha Sauce:250g (9 1/4 oz) chocolate, chopped
125g (1/2 cup) butter
160ml (2/3 cup) cream
65g (1/3 cup) soft brown sugar
1 tbsp instant coffee powder
Method:Combine the milk, cinnamon, zests and butter in a pan and bring to a boil. Take off the heat, cover and set aside to infuse for 15 minutes. After this time strain the milk into a bowl (discard the cinnamon and zests).
Sift the flour into a bowl and stir in the cocoa, baking powder and sugar. Combine the milk, egg yolks and vanilla extract in a jug. Gradually beat the milk into the flour mix until smooth. Pour into a saucepan and set on the heat.
Continue heating, stirring constantly, until the mixture reaches boiling point. Reduce the heat to a simmer and cook for 3 minutes more then take off the heat and set aside to cool.
Add the egg whites to a clean and dry bowl and using an electric whisk beat until stiff peaks form. Using a metal spoon fold the egg whites into the cocoa mixture then pour into a greased 23cm (9 in) diameter pie plate. Transfer to an oven pre-heated to 180º (350ºF, Gas Mark 4) and bake for 30 minutes, or until set.
In the meantime, prepare the mocha sauce. Combine all the ingredients in a small pan and heat gently, stirring constantly, until the chocolate has dissolved.
Cut the tart into wedges and serve warm with the mocha sauce and cream.
For hundreds more chocolate-based dishes, why not visit the Celtnet chocolate and chocolate-based recipes page, where you will find recipes from cakes through main courses, to desserts and sauces all using chocolate as one of their main ingredients.