Ingrients & Directions


1 25 cm flan or tart shell;
-baked blind
140 g Butter; unsalted
150 g Best-quality cooking
-chocolate; (70% cocoa
-solids)
8 tb Cocoa powder; sifted
1 sm Pinch of salt
4 Eggs
200 g Caster sugar
3 tb Golden syrup
3 md Heaped tbsp sour cream or
Creme fraiche

1 Place the butter, chocolate, cocoa powder and salt in a bowl on a
pan of simmering water and melt slowly, stirring occasionally until
well mixed in.

2 In a separate bowl, beat the eggs and sugar together until light
and well creamed, and add the golden syrup and sour cream or creme
fraiche.

3 Stir your chocolate mix into this mixture, scraping all the
chocolate out with a spatula. Once mixed well, pour it into the
pastry shell. Place into a preheated oven for 40-45 minutes at
150c/300f/Gas 2. During cooking a beautiful crust will form on top.

4 Carefully take the tart from the oven and cool on a rack for at
least 45 minutes – the skin will crack and the filling will shrink
slightly.


Yields
1 servings