Double chocolate brownie tart with boozy cream
Serve this indulgent chocolate cheesecake warm for maximum squidginess, contrasted with liqueur cream
Difficulty and servings
CUTS INTO 8-10
Preparation and cooking times
Ready in 1 hr 20 mins plus cooling
- To make the pastry, whizz the flour, sugar and cocoa in a food processor. Add the butter and whizz to breadcrumb texture. Add the egg yolks and pulse to a dough (you can add a tsp or so of cold water if it needs it). Wrap in clingfilm and chill for 30 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry between 2 pieces of baking parchment (this makes it easier to handle) and use to line a 23cm tart tin. Line with paper and beans and bake for 10 minutes. Take out the paper and beans and cook for another 5-7 minutes. Take out and turn the oven to 180C/fan 160C/gas 4.
- Put the butter and dark chocolate in a heatproof bowl and melt on low power in the microwave. Cool a little then whisk in the sugar and eggs. Stir in the flour and milk chocolate chunks.
- Pour into the case then bake for 30 minutes. Leave to cool a little then drizzle with the melted milk chocolate.
- Mix the cream with the liqueur and enough icing sugar to sweeten (this will depend on which liqueur you use) then whip softly. Serve the tart warm with a dollop of the flavoured cream.
PER SERVING
635 kcalories, protein 7.0g, carbohydrate 51.0g, fat 43.8 g, saturated fat 26.4g, fibre 1.6g, salt 0.5 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2083666/
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Ingredients
- 125g salted butter , cubed
- 100g 70% dark chocolate , chopped
- 150g golden caster sugar
- 2 eggs , beaten
- 4 tbsp plain flour
- 100g milk chocolate , 75g in chunks, 25g melted
CHOCOLATE PASTRY
- 200g plain flour
- 2 tbsp golden caster sugar
- 2 tbsp cocoa
- 100g salted butter , chilled and cubed
- 2 egg yolks
BOOZY CREAM
- 300ml pot double cream
- 2-3 tbsp Baileys , Tia Maria or Cointreau
- icing sugar
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Difficulty and servings
CUTS INTO 8-10
Preparation and cooking times
Ready in 1 hr 20 mins plus cooling
Ingredients
- 125g salted butter , cubed
- 100g 70% dark chocolate , chopped
- 150g golden caster sugar
- 2 eggs , beaten
- 4 tbsp plain flour
- 100g milk chocolate , 75g in chunks, 25g melted
CHOCOLATE PASTRY
- 200g plain flour
- 2 tbsp golden caster sugar
- 2 tbsp cocoa
- 100g salted butter , chilled and cubed
- 2 egg yolks
BOOZY CREAM
- 300ml pot double cream
- 2-3 tbsp Baileys , Tia Maria or Cointreau
- icing sugar
PER SERVING
635 kcalories, protein 7.0g, carbohydrate 51.0g, fat 43.8 g, saturated fat 26.4g, fibre 1.6g, salt 0.5 g
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21 April 2012
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