Make up the pastry for the tart and chill for 30 minutes before using to line a spring form flan tin. Cover with a piece of baking paper, fill with beans and bake blind in a hot oven at 200`c for 15-20. Meanwhile, prepare the filling. Melt the chocolate and butter together in a baine-marie. Add in the cocoa, followed by the sugar, golden syrup and double cream and mix till smooth. Finally, whisk in the eggs, vanilla and salt and pour into the baked blind pastry case. Bake in the oven at 300`f for 30-35 minutes. Chill in the fridge overnight before serving with a scoop of ice-cream.

Serves 12

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