Are you a chocaholic? Do you have a sweet tooth? Then indulge yourself with this decadent chocolate tart by chef Emily Roux. Whether it is served at a dinner party or a romantic meal for two, this showstopper is a great way to end an unforgettable meal.
If you’ve been following our blog, you’ll be familiar with the launch of our first global digital cookbook Culinary Perspectives, which comprised eight delectable dishes curated by award-winning food writer and director, Joshua David Stein. Today, we present a bonus recipe as seen on the menu at ‘Caractere’: a chocolate tart by chef Emily Roux. Give it a try and enjoy it warm, gooey, and with a big scoop of ice cream.
SALTED CARAMEL MIX:
INGREDIENTS
| 100g Sugar |
| 120g double cream |
| 30g salted butter |
DIRECTIONS
- Melt the sugar in a large frying pan until golden.
- Preheat the cream before pouring directly over the caramel, whisking continuously.
- Finally, add the salted butter and leave to cool.
CHOCOLATE MIX:
INGREDIENTS
| 200g dark chocolate |
| 200g butter |
| 4 egg yolks |
| 4 egg whites |
| 15g castor sugar |
| 150g brown sugar |
| 50g flour |
| 75g salted caramel |
DIRECTIONS
- Melt the chocolate and butter in a container placed over a water bath (a pan of hot water placed on low heat).
- Whisk the egg whites and add the castor sugar.
- Once the chocolate/butter mixture is completely melted and at room temperature, add the yolks, flour and finally salted caramel to the mix.
- Delicately add the egg whites to the previous mix.
CHOCOLATE PASTRY CASING:
INGREDIENTS
| 450g flour |
| 60g almond powder |
| 180g icing sugar |
| 300g butter, room temperature |
| 2g salt |
| 30g cacao powder |
| 2 eggs |
DIRECTIONS
- Place butter, salt and icing sugar together in a stand mixer.
- Once homogenised, add the eggs to the mixture.
- Finally, mix in the flour and cacao powder; knead the dough until smooth.
- Set aside for a couple of hours in the fridge.
TO ASSEMBLE:
- Preheat the oven to 180C.
- Thinly roll out the chocolate pastry into 10cm diameter mould/ring.
- Place in the oven for five minutes.
- Remove and let cool.
- Add the chocolate cake mixture to the tart and return to the oven for a further eight minutes.
- Serve with a dusting of icing sugar and cacao powder with a generous scoop of your favourite ice cream.
Click here to download the recipe card.
ABOUT
… chocolate is a pretty universal pleasure. There are no borders to loving it.
The youngest of the Roux family — a culinary dynasty started by her grandfather Albert and carried on by her father, Michel — Emily Roux grew up in England and France. Since 2010, she has worked in kitchens such as La Table du Lancaster in Paris and Alain Ducasse’s Le Louis XV in Monaco before returning to London to work with her father at Le Gavroche. In 2018, Roux opened her own restaurant alongside her husband and co-chef Diego Ferrari, called Caractere in Notting Hill.
Learn more: Taste of Takumi – Interview with Emily Roux
PERSPECTIVE
I love to eat both English and French desserts. I grew up with both Eton Mess and mille-feuilles. The English excel at desserts meant for sharing; the French are a bit more delicate. This definitely falls on the French side, but chocolate is a pretty universal pleasure. There are no borders to loving it.
Read more: Lexus recipes
