Penguin Anniversary Edition: The Naked Chef
By Jamie Oliver
1 hr plus cooling
Not Too Tricky
serves 12
About the recipe
I think this tart is best served with some seasonal soft fruit, such as blueberries, raspberries or strawberries, and it looks stunning on the Showstopper Stand from my Big Love serveware range.
Recipe From
Ingredients
140g unsalted butter
150g quality dark chocolate (70%)
8 tablespoons quality cocoa powder, sifted
4 large free-range eggs
200g caster sugar
3 tablespoons golden syrup
3 heaped tablespoons soured cream or crème fraîche
1 x 25cm flan or tart shell, baked blind
SHOP JAMIE'S SERVEWARE
Method
- Preheat the oven to 150°C/300°F/gas 2.
- Place the butter, chocolate, and a small pinch of sea salt in a heatproof bowl over a pan of simmering water. Sift in the cocoa powder, then allow everything to melt slowly, stirring occasionally until well mixed.
- In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and soured cream.
- Stir your chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you've mixed it well pour it into the pastry shell.
- Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
- Carefully remove the tart from the oven and allow to cool on a wire rack for at least 45 minutes, during which time the skin with crack and the filling will shrink back slightly.
Beautiful served on the Showstopper Stand with toppings in the Pinch-Me Pots for your guests to pick and choose from.
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