Freedom…..tastes even better than this tart!
I’m free I’m free I’m free I’m free!!!!
As some of you have already figured out, I’ve finished my HSC (on Thursday, to be exact)! Unfortunately, I’ve only been able to write up this post becasue I’ve been:
1. busy celebrating 🙂 Although in my world, celebrating involves lots of sleep, baking and relaxing…
2. busy de-cluttering my life of study related things- which involves throwing out lots and lots of paper and trying to somehow organise the leftovers for my sister incase she ever needs it.
3. too lazy to type out the recipe below 🙂
Unfortunately, the exams didn’t quite end as spectacularly as I’d hoped…..I don’t remember much about the exam itself, as I was too busy looking forward to after the exam. But I did finish the exam busting to go to the toilet, so much so that I couldn’t hold it in any longer and had to rush out whilst the exam supervisors were collecting the papers :S If I ever do a three hour long exam again, I’ll remember not to bring in my drink bottle, or drink much water beforehand…..
But it is still the end, and I couldn’t really be happier that the exams are finally over! Waking up and realising that I don’t need to study today is really one of the best feeling. Ever.
I don’t think I’ve completely gotten out of study mode yet- it feels a little weird to not have to cram some useless information into my head everyday. Even my parents think I’m going to study, whenever I make my way to my table, only to realise that don’t need to anymore!
The first thing I did when I got home after the exam (after pigging out during lunch), was to grab the mixing bowl and electric mixer and start making my favourite pound cake. It was great to once again hear the familiar sound of the electric beater whirring and scraping the plastic bowl and smell the delicious scents of butter and egg wafting out of the oven! I do really really love baking =)
Which is why I couldn’t resist making this decadent chocolate tart during the exam period- the perfect way to make countless hours of boring studying slightly better =) I’ve wanted to make a chocolate tart for a while now, but this recipe really caught my attention because of the layer of light sponge cake, underneath the rich chocolate truffle filling. Don’t you just love it how Asians find a way to put a piece of sponge cake in almost any dessert??
The tart comprises of four main components- the pastry, the sponge, the truffle filling and the chocolate glaze. I thought it was weird how the glaze had less glucose than the filling (since glucose is supposed to make it shiny?) and found that the filling and the glaze were pretty much the same thing and so they sort of became one layer. My filling also wasn’t as soft and shiny as that in the book, which I suspect may have something to with the fact that I used thickened cream???
But the taste of the tart exceeded all expectations, and we instantly fell in love the with smooth chocolate filling, coupled with the light, chocolate sponge and delicious chocolate tart pastry. This recipe’s definitely a keeper- it’s not too hard to guess what I’ll be making in these next few weeks!!
1. Preheat oven to 180C. Sieve flour and cocoa together.
2. Healt the milk and add butter. Stir until it melts
3. Beat the eggs with an electric mixer until foamy. Add sugar and beat until pale and thick.
4. Sieve in flour and cocoa. Fold in without disturbing the bubbles too much. Add the butter and milk mixture from step 2 and stir gently until well mixed
5. Pour in the batter into a baking tray. Bake in the preheated oven for 15 minutes. Turn the cake out while still hot. Leave it to cool.
Cocoa Pie crust (pastry)
1/2 egg (beaten)
1. In a bowl, rub flour, cocoa, butter and sugar with your fingertips until crumbly.
2. Add beaten egg and knead well (I had to add a few drops of milk so that the dough would come together. Wrap the dough in cling wrap and refrigerate for 15 minutes.
3. line the counter with cling wrap. Place the chilled dough over the cling wrap. Place anothing cling wrap on the dough. Roll it out until 1cm thick.
4. Place the rolled dough into the 8 inch round mould. Make sure the crusts go all the way up the vertical sides of the mould. Trim off the excess above the rim. Pierce all over with a fork. Line the crust with baking paper and fill with baking beans.
5. Blind bake the crust at 180C for 10 minutes. Remove the baking paper and baking beans. Bake for 10 minute more. Leave to cool to room temperature.
Chocolate Truffle Filling
100g dark chocolate
115ml whipping cream
11g liquid glucose
15ml rum (I omitted this)
1. Chop the chocolate up.
2. Heat the whipping cream until tit bubbles gently then add chopped chocolate, rum and glucose. Stir until they melt. Leave to cool.
100g dark chocolate
3.5g liquid glucose
Boil the milk gently and stir in the chocolate until it melts. Add glucose and butter. Stir well and turn off the heat.
1. Brush the inside of the pastry with melted chocolate. Put in the chocolate sponge base. Spread the chocolate truffle filling over the sponge. Refrigerate until set.
2. Pour the chocolate glaze on top and spread evenly. Sprinkle cocoa powder and garnish.