This chocolate tart is my go to for a stand out dessert; it doesn’t rise, so it’s fool proof (just don’t burn it!) and it’s gluten free! I’ve used raspberries and coconut on this recipe but you can use fresh fig and nougat or meringue and double cream, or if you’re feeling really naughty top it with marshmallows and pistachios for a killer Rocky Road. My café is right next to a chocolate factory (Jealous much?) so I’ve used their 70% dark chocolate but you can use milk if you prefer.
FOR THE CAKE
195g almond meal
195g brown sugar or caster sugar
425g milk or dark chocolate
FOR THE DRESSING
200g frozen raspberries (or fresh if you prefer)
100g toasted shaved coconut
200g dark chocolate for ganache with 80ml milk
Pre-heat oven to 175c fan forced
Melt the 425g of chocolate and 150ml milk together in a heatproofbowl over boiling water until smooth
Whisk eggs and sugar together in another bowl until light and fluffy
Add the almond meal, egg and sugar mix into the melted chocolate. Mix until smooth and combined.
Pour into a 20cm shallow tart tray, lined with baking paper to prevent spillage in the oven.- Cook for around 30 min or until firm to the touch.
Let cool, then to dress the tart
Melt the 200g chocolate with the splash of milk or butter to create your ganache. Sprinkle raspberries evenly on top then drizzle with leftover ganache so you can still see the lovely red through the chocolate. Finish with toasted coconut.