Glazed Chocolate Tart with Berry Border

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Glazed Chocolate Tart with Berry Border
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
488
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie488 kcal(23 %)
Protein9.37 g(10 %)
Fat39.1 g(34 %)
Carbohydrates26.47 g(18 %)
Sugar added5.58 g(22 %)
Roughage2.08 g(7 %)
Vitamin A232.16 mg(29,020 %)
Vitamin D1.28 μg(6 %)
Vitamin E6.74 mg(56 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.2 mg(18 %)
Niacin0.73 mg(6 %)
Vitamin B₆0.03 mg(2 %)
Folate27.97 μg(9 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C17.04 mg(18 %)
Potassium300.09 mg(8 %)
Calcium73.19 mg(7 %)
Magnesium120.6 mg(40 %)
Iron4.62 mg(31 %)
Iodine35.22 μg(18 %)
Zinc1.19 mg(15 %)
Saturated fatty acids19.11 g
Cholesterol133.71 mg
Author of this recipe:

Ingredients

for
12
Ingredients
½ cup
butter (cubed)
1 cup
plain Dark chocolate (chopped)
6
eggs (separated)
1 ½ cups
0.333 cup
superfine caster sugar
For the ganache
1.333 cups
plain Dark chocolate (chopped)
cup
double cream (48% fat)
2 tablespoons
12
Strawberries (sliced)

Preparation steps

1.
Preheat the oven to 170°C | 325F | gas 3. Grease and line a 20cm|7" springform cake tin. Put the butter and chocolate into a bowl over a pan of hot, but not boiling water. When melted stir and then remove from the heat and cool for 5 minutes.
2.
Stir the egg yolks and ground almonds into the melted chocolate. In a separate bowl whisk the egg whites to soft peaks. Gradually whisk in the sugar. Whisk until thick and shiny. Fold a couple of spoonfuls of the meringue into the chocolate mixture to loosen it. Then gently fold in the remaining meringue.
3.
Spoon into the prepared tin. Bake in the oven for 30–35 minutes until risen and just firm. Cool in the tin. The mixture will crack slightly and sink on cooling.
4.
Remove the torte from the tin and peel off the paper. To make the ganache put the chocolate into a bowl. Heat the cream almost to boiling and then pour over the chocolate. Stir well and when smooth, stir in the butter. Stir until glossy and smooth. Leave to cool for a minute or two to thicken. Spread over the top and sides of the torte. Arrange slices of strawberries around the base of the torte.