Categories: tried and tested
Ingredients
- 3.5 oz. 70% choc
- 2.0 oz 85% choc
- 5 oz. butter (5/8 c.)
- 8 tbsp. cocoa powder, sifted
- 4 eggs
- 7 oz granulated sugar (just under 1 cup)
- 2 tbsp pure maple syrup
- 3 heaping tbsp. sour cream
- pinch of salt
- Biscuits and butter for crust
Directions
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Preheat oven to 300F.
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Break up chocolate and put in glass bowl with butter and salt. Sift in cocoa. Place bowl over pan of simmering water – allow mixture to slowly melt together, stirring occasionally.
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Whisk the four whole eggs with the sugar until creamy. Mix in maple syrup, and then whisk in the sour cream. Gradually add the chocolate mixture (should not be hot, but just lukewarm), adding a couple spoonfuls at first, and then gently adding the entire chocolate mixture to the egg & sugar mixture. When well blended, pour into cooled tart shell (much easier if tart shell is on baking sheet) and place in oven for around 45 minutes. A knife will not come out clean (too much butter, chocolate and other grand stuff).
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Let cool for 30-45 minutes (I know it’s really hard, but just have another glass of wine and sit down). Plate up the tart with some yummy sorbet, a sprig of mint, and any other accoutrements as you see fit.