WITH A PERFECT HARMONY OF SALTY AND SWEET FLAVOURS, THIS TRIPLE-CHOCOLATE CAKE IS TOPPED WITH A PEANUT BUTTER FROSTING YOU’LL WANT TO EAT EVERY DAY
OUR ELEGANT CHOCOLATE TART IS ALL ABOUT BALANCE, WITH RYE BREADCRUMBS IN THE PASTRY COMPLEMENTING THE RICH GANACHE AND SWEET FENNEL-INFUSED STRAWBERRIES
CHOCOLATE GANACHE TART WITH ROASTED STRAWBERRIES
SERVES 8-10
You will need a 22cm fluted tart pan and baking weights for this recipe.
500g strawberries, hulled, any large ones halved
1 tsp fennel seeds, toasted and crushed
2 tsp pure icing sugar
CHOCOLATE & RYE PASTRY
½ loaf (350g) dark rye bread, crusts removed, chopped
2 tbs Dutch cocoa powder, sifted
⅓ cup (40g) pure icing sugar, sifted
1¼ cups (185g) plain flour
150g cold unsalted butter, chopped
SOUR CREAM GANACHE
175g dark (70%) chocolate, chopped
1 cup (250ml) thickened cream
½ cup (120g) sour cream
2 eggs, beaten
For the pastry, preheat oven to 160°C. Place rye bread on a baking tray and toast for 15-20 minutes until completely dry and crisp. Cool completely, then transfer to a food processor and whiz to very fine crumbs. You should have ¾ cup crumbs.
Place cocoa, icing sugar, flour, breadcrumbs and a pinch of salt flakes in a bowl and mix to combine. Add butter and toss to coat, then use your fingertips to rub butter into the flour mixture to form a coarse crumb. Spoon over 3-4 tbs iced water and, using a butter knife, gently mix to combine. Turn dough onto a lightly floured surface and gently knead together, then enclose in plastic wrap and chill for 1 hour or until firm.
Meanwhile, increase oven to 180°C. Combine strawberries, fennel seeds, icing sugar and 1 tbs water in a medium bowl. Set aside for 20 minutes to macerate, then transfer to a small baking tray and roast for 20 minutes or until just softened. Set aside to cool completely.
Roll out chilled pastry on a lightly floured surface to 3mm thick and use to line a 22cm fluted tart pan, trimming any excess. Prick base with a fork and chill for 30 minutes. Place pan on a baking tray, line with baking paper and fill with baking weights. Bake for 28-30 minutes until the pastry is dry to the touch. Remove weights and paper, and set aside to cool.
Reduce oven to 160°C. For the sour cream ganache, place chocolate in a medium heatproof bowl. Place cream and sour cream in a small saucepan over medium heat and bring to just below the boil. Pour hot cream mixture over the chocolate and whisk until smooth. Whisk in eggs until smooth. Pour ganache into the
