This indulgent chocolate tart is the ultimate treat but because it’s flourless, it’s also perfect for those with a gluten intolerance. This authentic Italian recipe from Luke Stuart of the White Pepper Cookery School suits the beginner and the professional chef alike
Chocolate Tart
Serves 12-16
200g dark chocolate, small pieces
200g unsalted butter
7 eggs, separated
140g caster sugar
To serve: Single cream/vanilla sweetened mascarpone/caramel sauce/cinnamon ice cream
Line a 25cm springform tin with paper and preheat the oven to 160 degrees C, 325 degrees F or gas mark 3.
Put approximately 5cm of water into a large pan and bring to the boil. Once boiled turn off the heat. Put both the chocolate and the butter into a glass bowl and rest over the hot water, until melted. Stir occasionally until smooth and glossy.
The water can be turned back on to speed up the melting but it must not boil!
Separate the egg yolks from the whites (both into large bowls). Add the sugar to the yolks and whisk together until thick, pale and mousse-like. This is known as the trail stage.
Fold this egg yolk mixture (sabayon) into the melted chocolate. Whisk the egg whites until ‘just soft peaks’ – be careful not to make them at all grainy. Fold the whites in three batches into the chocolate mixture – it is okay to have a slightly marbled effect.
Tip into the prepared tin and bake for 45 minutes. Allow to cool completely before slicing.
White Pepper’s Top Tip – The tart will ‘soufflé-up’ during cooking and just crack when ready.
When you take it out it will crack a bit – this is quite normal. Leave in the tin to cool.
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