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1. Heat the oven to 180C/fan 160C/gas 4. Line a 24cm tart tin with the pastry (roll it as thin as you can). Bake blind for 10 minutes, then remove the paper and weights. Bake for 10 more minutes.
2. Melt together the butter, coffee and 150g of the chocolate. Whisk the eggs and sugar over a pan of simmering water until the mixture holds a trail, then fold in the chocolate mixture and flour. Pour into the tart case and bake for 15-20 minutes or until just set. Cool.
3. Melt the remaining chocolate and zigzag it over the tart. Heat the toffee sauce and zigzag it over the tart, too. Serve with pistachio ice cream and dust with cocoa powder, if you like.

680 kcalories, protein 9.6g, carbohydrate 77.9g, fat 38.9 g, saturated fat 18.2g, fibre 1.8g, salt 0.64 g

Latest comments and suggestions

• YoungChef

  23 November 2007

  YoungChef rated and commented on this recipe

  

  Absolutely brilliant dessert, it very nearly won me a cookery competetion. It doesn't really need the 70grams of plain flour, with the flour it becomes sponge like, but with out the flour it is very smooth and if you have no pastry it would make an ideal mousse. Brilliant dish!

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• Keen cook

  12 December 2007

  Keen cook rated and commented on this recipe

  

  I made this in individual tart cases and served it with berries. You can make half the quantity for 12 tart cases! It was absolutely fantastic and I am about to make it for another party as very simple but very impressive. Does not need the toffee sauce or the ice cream if serving with fruit. This time I am going to do caramelised satsumas with it.

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• Mmmm

  12 February 2008

  Mmmm rated and commented on this recipe

  

  wow! this is seriously good. i loved it and so did everyone else. I'm also going to try out the other suggestions made, so thanks for them.

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• sarah

  16 March 2008

  sarah rated and commented on this recipe

  

  Quite nice. The chocolate filling is quite moussey as someone else mentioned. It's very light, which might be what you want, but I thought it was too light - too much like cake, and not chocolatey or rich enough.

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• lou

  24 March 2008

  lou rated and commented on this recipe

  

  very good. i served this with vanilla ice cream and everyone liked it.its a bit rich but really good for chocolate lovers.

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• Food Glorious Food

  24 July 2008

  Food Glorious Food rated and commented on this recipe

  

  delicious!!

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• Emily

  09 October 2008

  Emily commented on this recipe

  I found that once I got it out the oven and drizzled on the chocolate that inside it was still quite runny, a few hours in the fridge helped to achieve the mousse texture it should have had. Its a really nice recipe and its so easy to make. Using homemade pastry is nicer !

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Ingredients

• 375 g pack sweet pastry
• 125g butter
• 1 tsp instant coffee
• 200g dark chocolate
• 5 eggs
• 220g golden caster sugar
• 70g plain flour
• toffee sauce to finish (Merchant Gourmet Banoffee Toffee is good)
• pistachio ice cream, to serve
• cocoa powder to dust (optional)

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

45 mins plus cooling

Ingredients

• 375 g pack sweet pastry
• 125g butter
• 1 tsp instant coffee
• 200g dark chocolate
• 5 eggs
• 220g golden caster sugar
• 70g plain flour
• toffee sauce to finish (Merchant Gourmet Banoffee Toffee is good)
• pistachio ice cream, to serve
• cocoa powder to dust (optional)

680 kcalories, protein 9.6g, carbohydrate 77.9g, fat 38.9 g, saturated fat 18.2g, fibre 1.8g, salt 0.64 g

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