Ingredients

Method

• 200 g unsalted butter
• 200 g dark chocolate
• 4 free-range eggs
• 200 g caster sugar
• 50 g almond flour
• 50 g flour
• 1 t fine salt
For the salted lemon sabayon:
• 4 free-range egg yolks
• 50 g caster sugar
• ¼ cup Muscadel or sherry
• ½ t fine salt
• 1 t lemon juice

Method

Ingredients

1. Preheat the oven to 180°C and line the base of a 23 cm springform cake tin with baking paper.

2. Bring a saucepan of water to the boil. Place the butter and chocolate in a glass bowl and place the bowl over the boiling water. Do not allow the bowl to touch the water. Stir until melted and combined.

3. In a large bowl, beat together the eggs and caster sugar until pale and fluffy. Slowly whisk in the chocolate mixture.

4. Sift together the flours and salt, then fold into the chocolate mixture, 1 T at a time.

5. Spoon into the cake tin and bake for 35 minutes until mostly set but slightly soft in the centre.

6. To make the sabayon, bring a saucepan of water to the boil. Whisk together the eggs and caster sugar until pale and fluffy. Slowly stream in the Muscadel or sherry while whisking. Place the bowl over the pan of boiling water and whisk continuously until the mixture becomes thick and velvety. This should take 5–10 minutes.

7. Season the sabayon with salt and lemon juice, adding more if necessary. Serve warm with the tart.

Cook's note: If you want to serve this with candied prunes as Abigail suggested, find the recipe for it here. It's one of the sides in her Pork rillettes recipe.

Find more tart recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner