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25 minutes

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30 minutes

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25 - 30 minutes

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5 hours

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40 minutes

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Cake recipes

Molten chocolate and burnt caramel tart

30 minutes

Molten chocolate and burnt caramel tart

By Abigail Donnelly

Serves 8

Difficulty Medium

Prep Time 30 minutes, plus 45 minutes' chilling time

Cooking Time 30 minutes

Ingredients

For the burnt caramel:

150 g caster sugar
1 t water
1⁄2 cup cream, plus 2 T extra
2 T butter

For the pastry:

100 g flour
50 g icing sugar
50 g butter, cubed
1 free-range egg yolk
1 T cold water

For the molten chocolate:

100 g 70% dark chocolate, chopped
60 g butter
3 free-range eggs
6 T sugar
3 T flour
100 g hazelnuts, roasted and chopped

Method

To make the burnt caramel, place the sugar and water into a heavy-based saucepan. Simmer until the sugar has dissolved, then swirl the caramel around the saucepan but do not stir. Cook until dark amber in colour. Remove from the heat, carefully add the cream and butter and stir until combined. Allow to cool.
To make the pastry, mix the flour and icing sugar. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
In a separate bowl, mix the egg yolk and water. Gently mix into the flour mixture and combine to form a soft ball of dough.
Wrap in clingwrap and chill for 30 minutes. Preheat the oven to 180°C. Line a greased 32 cm tart case with baking paper, roll out the pastry, place in the tart case and freeze for 15 minutes. Bake for 15 minutes, or until golden. Place the caramel over a medium heat for 5 minutes.
Meanwhile, make the molten chocolate. Place the chocolate in a bowl. Melt the butter in a saucepan and pour over the chocolate, stir until combined and set aside. Beat the eggs, sugar and flour until light and fluffy. Fold the chocolate into the egg mixture, taking care to not overmix.
To assemble the tart, pour the caramel over the cooked pastry shell, then spoon on the chocolate batter.
Bake for 10 minutes and serve warm garnished with the hazelnuts.

Cook's note: Burnt caramel brings out the full, roasted flavour of dark chocolate.

Discover more chocolate recipes here.

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Easy lamb shank pie

Sticky burnt orange self-saucing pudding

Mansaf (lamb in yoghurt sauce)

Banana bread-and-butter pudding with salted caramel sauce

Rotolo with burnt sage and lemon

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Coconut sago pudding with Swiss meringue

Chocolate peanut-butter swirl pudding

Granadilla tart with Italian meringue

Venison pie

Pickled fish with banana and litchi raita

Milk tart

Molten chocolate and burnt caramel tart

Molten chocolate and burnt caramel tart

Ingredients

Method