Based on a French recipe, this dense chocolately tart makes a great pudding.
Butter a small cake tin, preferably one with a removable base. Take a 400g tin of purée chestnuts, and warm them gently over a bain-marie. They will be very stiff at room temperature and doing this makes them a bit more pliable. Once they're warm, put them in a bowl and set aside. Now take a 100g bar of 70% dark chocolate and melt in the bain-marie, with 50g of butter and 1-2 teaspoons of natural honey. As the chocolate and butter begin to melt, mix it all together until you have a smooth paste. Now add the paste to the chestnuts, mix again, and pour into the tin.
Leave the tin in the fridge for a minimum of four hours after which it should be a dense fudge-like consistency. Don't be too greedy though - it's very rich!
Sunday, February 19, 2006
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1 comments:
Hi Cook,
This recipe is just heavenly! We had eaten it all within 3 days.
naughty but nice...
Kim
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