Dark chocolate tart with candied ginger and parmesan cheese
– Cathedral Cellar Pinotage
The first time I tasted this tart I was completely speechless. The original recipe herhalds from The River Cafe Cookbook by Rose Rodgers and Ruth Grey and we have adapted and made it our own over the years. A recent addition has been the candied ginger and strong bold parmesan cheese which I prepared for a magical dinner under the full moon in the Karoo on the fig farm Weltevrede. Serving this dessert with The Cathedral Cellar Pinotage is sure to have everyone coming back for more and undoubtedly asking for the recipe.
Dark chocolate tart with candied ginger and parmesan cheese
– Cathedral Cellar Pinotage
The first time I tasted this tart I was completely speechless. The original recipe herhalds from The River Cafe Cookbook by Rose Rodgers and Ruth Grey and we have adapted and made it our own over the years. A recent addition has been the candied ginger and strong bold parmesan cheese which I prepared for a magical dinner under the full moon in the Karoo on the fig farm Weltevrede. Serving this dessert with The Cathedral Cellar Pinotage is sure to have everyone coming back for more and undoubtedly asking for the recipe.
Dark chocolate tart
Serves 20 slices
Prep time: 30 min
Baking time: 60 min
Oven temperature: 100 degrees celsius
Dark chocolate tart
Serves 20 slices
Prep time: 30 min
Baking time: 60 min
Oven temperature: 100 degrees celsius
INGREDIENTS :
- 5 jumbo eggs
- 250 g of castor sugar
- 125 ml of castor sugar and 50 ml of water
- 220 grams of butter
- 400 g of good quality dark chocolate.
- 100 g of preserved ginger pieces cut into squares
- Shavings of good quality parmesan cheese
METHOD:
- Place the eggs and sugar into a stand mixers bowl with whisk attachment and whip until tripled in volume for 12 to 15 minutes – this is crucial and will affect the end result.
- Place the sugar and water into a small sauce pan and cook until sugar start to bubble and just turns its colour – about 5 minutes – remove immediately.
- Melt the butter and chocolate in a double boiler until melted and well combined – stir continuously then add the warm sugar syrup.
- Gently mix the chocolate mixture into the egg mixture until well combined – pour into a tin lined with baking paper on the bottom and sides.
- Bake in a water bath for an hour until set.
- Remove from the oven and let it cool completely
- Serve with pieces of candied ginger, loads of parmesan cheese and some Cathedral Cellar Pinotage
INGREDIENTS :
- 5 jumbo eggs
- 250 g of castor sugar
- 125 ml of castor sugar and 50 ml of water
- 220 grams of butter
- 400 g of good quality dark chocolate.
- 100 g of preserved ginger pieces cut into squares
- Shavings of good quality parmesan cheese
METHOD:
- Place the eggs and sugar into a stand mixers bowl with whisk attachment and whip until tripled in volume for 12 to 15 minutes – this is crucial and will affect the end result.
- Place the sugar and water into a small sauce pan and cook until sugar start to bubble and just turns its colour – about 5 minutes – remove immediately.
- Melt the butter and chocolate in a double boiler until melted and well combined – stir continuously then add the warm sugar syrup.
- Gently mix the chocolate mixture into the egg mixture until well combined – pour into a tin lined with baking paper on the bottom and sides.
- Bake in a water bath for an hour until set.
- Remove from the oven and let it cool completely
- Serve with pieces of candied ginger, loads of parmesan cheese and some Cathedral Cellar Pinotage