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Here is the dessert I made for Sarahs 18th Birthday celebrations last week end,am absolute must for chocolate lovers.Chocolate tart with rich chocolate ice cream and dark chocolate sauce
*********************************************************************** FILLING
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2 large eggs
4 large egg yolks
1/2 cup sugar
8 1/2 ozs dark chocolate
ICE CREAM
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14 ozs milk chocolate
2 cups milk
2 cups cream
2 tbsp sugar
DARK CHOCOLATE SAUCE
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8 1/2 ozs dark chocolate
2 tbsp butter
1 tbsp golden syrup
1 tbsp brandy
Serves 4 - 6
Line a 11 inch diameter loose-based tart pan with pastry. Cover with waxed paper and weigh down with beans. Chill for 2 - 3 hours or 1/2 hour in the freezer. Preheat oven to 200 °C(400f). Bake pastry shell on lowest rack of oven for about 15 minutes, or until light golden brown. Remove and allow to cool for 30 minutes.
FILLING
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Whisk eggs, yolks and sugar until thick and creamy. Melt chocolate in top of a double boiler over simmering water. Gently drizzle a little egg mixture into chocolate, whisking constantly, then add chocolate to remaining egg mixture, still whisking. Add filling to pastry shell and bake at 180 °C(350f) on centre rack for 10 minutes, or until just firm (filling will firm up as it cools). Remove from oven and allow to cool to room temperature.
ICE CREAM
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Melt chocolate in top of a double boiler over simmering water. Bring milk, cream and sugar to boil in a saucepan over moderate heat. Remove from stove and very gradually whisk in melted chocolate. Pour into a metal tray and freeze until almost firm. Remove from freezer and blend in a food processor to break up ice. Replace in freezer. Repeat this process three times, then freeze until solid. (Alternatively, use an ice-cream maker.)
CHOCOLATE SAUCE
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Melt sauce ingredients in top of a double boiler over simmering water, stirring once to blend. Cool before pouring.
To serve Place a slice of tart on a large, flat plate. Add a scoop of ice cream and a puddle of sauce.
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