Like chocolate? You'll love this - rich chocolate in its most decadent form, light and oozing on a biscuit pastry base. Spoonfuls of velvety, melting coffee ice cream will wrap up the feast in style.
450g sweet shortcrust pastry
150g dark chocolate
120g unsalted butter
1 cup caster sugar
½ cup plain flour, sifted
Blind-bake shortcrust pastry in a 23cm diameter round tin according to packet instructions. Adjust oven to 180C.
Place chocolate and butter in a bowl over saucepan of simmering water, stir gently until melted. Set aside.
Combine eggs and sugar in a bowl over saucepan of simmering water and whisk until thick, about 10 minutes. Ribbons should form when whisk is lifted. Whisk chocolate mixture into egg mixture, then whisk in flour.
Pour mixture into tart case and bake for 15-20 minutes, until just set and still wobbly. Serve at room temperature with coffee ice cream (see below). Serves 8-10.
ITALIAN COFFEE ICE CREAM
Spoonfuls of velvety, melting coffee will wrap up the feast in style.
Whisk 6 egg yolks and 3 cups cream in a heat-proof bowl. Add ¾ cup roasted coffee beans and place over a saucepan of simmering water for 10 minutes, stirring until thick enough to coat back of a spoon.
Remove from heat, add 1 cup caster sugar, stir until dissolved. Cover, refrigerate for 2-3 hours to infuse.
Turn freezer to coldest setting. Strain custard into a 10cm x 20cm loaf tin, cover and partially freeze.
Transfer to bowl, beat well, then return to loaf tin and freeze overnight. Makes about 1 litre.
- Daily Life
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