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 7g, carbohydrate 51g, fat 43.8 g, saturated fat 26.4g, fibre 1.6g, salt 0.5 g
Recipe from olive magazine, April 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2083666/
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
This authentic creamy dessert will add a taste of New York to any dining table
245
ratings
Texas burger with ranch dressing
Tex-Mex spicing and garlicky ranch dressing give these quarter-pounders an additional twist
38
ratings
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 7g, carbohydrate 51g, fat 43.8 g, saturated fat 26.4g, fibre 1.6g, salt 0.5 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
21 April 2012
Rowena rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 April 2012
Peachy rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 December 2012
sannah rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 April 2013
lizleicester rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.