Entire household still in the throes of tedious, mouthbreathing cold. Shan’t bore you with details of same. On the upside, desperation to stagger to the end of the week meant lazy Friday became lazy Thursday. The house was filled with the LMFs, teetering piles of thai takeaway containers and the leftover-from-small’s-birthday sparkling grape juice (oh yes, we go hard and then we go and lie down with a good cup of tea). And what better way for the cold-stricken and weary to prematurely finish the week, than by finishing dinner with an enormous hit of chocolate? Thank you beloved, I shall whine about your kitchen invasion no more, at least not this week.
an adaptation of a Sophia Young recipe
250 grams of plain flour
30 grams of icing sugar
150 grams of cold unsalted butter, finely chopped
1/2 a teaspoon of sea salt
1 teaspoon of vanilla extract
Process the flour, sugar, butter and salt in your food processor until the mixture looks like fine breadcrumbs.
Whisk the egg with the vanilla. Add to the flour mixture and process until just holding together.
Shape the pastry into a disc, wrap in clingwrap and regrigerate for ten minutes.
150 grams of dark chocolate (72% Whittakers is perfectly acceptable), finely chopped
150 grams of caster sugar
50 grams of cocoa
250 grams of ground almonds
200 grams of cold unsalted butter, finely chopped
2 tablespoons of Amaretto (or liqueur of your choice)
Process the chocolate, sugar, cocoa and almond meal until finely ground.
Add the butter and Amaretto and process until combined.
Add the eggs, two at a time, processing until combined after each addition.
Transfer into a bowl and refrigerate until needed.
Preheat your oven to 200 degrees celsius (180 fan forced) and pop a baking tray in there to heat up.
Butter a tart pan, ideally with a removable base. If you get to this point and discover that you have returned ‘your’ tart pan to your mother, just use a baking dish. We used a round, glass one with excellent results.
Grab your pastry from the fridge. Roll it out between two sheets of baking paper to a thickness of ~4mm.
Gently line your pan/dish with the pastry, pushing it into the corners and trimming the top edge. Make fork pricks liberally over the base and sides.
Freeze for at least 30 minutes (longer won’t hurt).
Spoon in the refrigerated chocolate filling and smooth the surface with a spatula. You don’t have to be too fussy.
Place the pan/dish on the hot oven tray and bake for ten minutes.
Reduce the oven heat to 180 degrees celsius (160 fan forced) and bake for a further 25 minutes, until the pastry is golden and the filling is firming. A little less time equals more of a gooey, molten filling and vice versa.
Leave to sit about on the stove top for ten minutes or so, then serve up with ice-cream.
Eat, then eat some more. When you take your bowl back to the kitchen you might just want to tidy up the cut edges of the leftover pie a little. Or just have another piece.