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Baked chocolate tart

Baked chocolate tart

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Serves 12 - 14

Cooks In1 hour plus cooling

DifficultyNot too tricky

Nutrition per serving
  • Calories 489 24%

  • Fat 28.8g 41%

  • Saturates 16.9g 85%

  • Sugars 34.8g 39%

  • Salt 0.3g 5%

  • Protein 7.2g 14%

  • Carbs 52.8g 20%

  • Fibre 2.3g -

Of an adult's reference intake


  • 140 g unsalted butter
  • 150 g quality dark chocolate , (70%)
  • 8 tablespoons quality cocoa powder
  • 4 large free-range eggs
  • 200 g caster sugar
  • 3 tablespoons golden syrup
  • 3 heaped tablespoons soured cream , or crème fraîche
  • 1 x 25 cm flan or tart shell , baked blind

recipe adapted from

Penguin Anniversary Edition: The Naked Chef

By Jamie Oliver


  1. Preheat the oven to 150°C/300°F/gas 2.
  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.
  3. In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and soured cream.
  4. 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.
  5. Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
  6. 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.

Watch the video: Chocolate Pie Recipe Demonstration - (February 2023).