Double Chocolate Tart with Fudge Sauce
Photography by Claire Aldous.
Two layers of chocolate deliciousness topped with a dollop of fudge sauce and softly whipped cream. Best enjoyed with lots of friends!
Serves: 10 – 12
INGREDIENTS
Base
75 grams butter, melted
150 grams Oreo biscuits
150 grams dark chocolate wheaten or digestive biscuits, broken roughly
Filling
135 grams dark chocolate, chopped roughly (72% cocoa)
135 grams butter
3 x #7 eggs (large)
150 grams brown sugar
1 teaspoon vanilla extract
25 grams cocoa, sifted
150 ml cream
23cm springform cake tin, greased lightly and lined with baking paper
Fudge sauce
150 grams dark chocolate, roughly chopped (72% cocoa)
150 grams icing sugar
150 ml cream
3 tablespoons golden syrup
1 teaspoon vanilla extract
METHOD
Preheat the oven to 160°C fan bake.
Base: Place the biscuits in a food processor and process to fine crumbs.
Add the butter and pulse to combine well.
Tip into the tin and using the back of a teaspoon, press evenly over the base and 3cm up the sides of the tin. Make sure there isn’t a thick edge where the base meets the sides of the tin.
Chill while you make the filling.
Filling: Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base of the bowl touch the water. Take off the heat and set aside.
Whisk the eggs, sugar and vanilla together for 5 minutes until very pale and light. Fold in the chocolate, cocoa and cream until well combined.
Spoon into the biscuit base and smooth the top. Bake for 35 minutes until just firm but still with a little wobble in the centre. Don’t overbake.
Remove from the oven and cool completely in the tin. The filling will deflate and may crack as it cools.
To serve: Carefully run a warm knife around the inside of the tin before releasing the sides. Transfer to a plate and serve with the fudge sauce and softly whipped cream if desired.
Fudge Sauce
Place all of the ingredients in a saucepan and melt over a medium heat until the sauce is smooth and glossy. Cool.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!