This recipe is from Jamie Oliver. The other day I was looking for something that would be rich and chocolaty and stumbled across this on the Food Network site. Now I’ve never been a chocolate fanatic, but when I do indulge I want it to be rich and luscious and have amazing flavor–no Hershey bars for this girl! And oh my word, this was good. Dense and rich, this silky tart is chocolate heaven. Some cute little berries help cut the sweet (not pictured). I was also surprised how normal the ingredient list was (total pantry staples). Oh, and make sure that you use really good quality chocolate in this since it’s the star of the show.
5 ounces unsalted butter
5 1/2 ounces semisweet chocolate
8 tablespoons unsweetened cocoa powder, sifted
Small pinch salt
7 ounces granulated sugar
3 tablespoons maple syrup
3 medium heaping tablespoons sour cream or creme fraiche
10-inch flan or tart shell, baked blind
Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed.
In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or creme fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you?ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top.
Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly.