Chocolate Tart with a Hot Chocolate Syrup Sauce Why not try this delectable chocolate tart? I love to serve it by cutting it into three small wedges per person, criss-crossing them on top of each other, drizzling the plate with a hot chocolate syrup sauce (the recipe for which I have also included), scattering a few raspberries around the plate and giving it a light dusting of either icing (powdered) sugar or cocoa depending on the colour of the plate being used, then serving crème fraiche or a thick, unsweetened yoghurt separately. Ingredients cooking chocolate 150 gm unsalted butter 50 gm whipping cream 50 ml egg whites 7 pc caster sugar 60 gm egg yolks 5 pc plain flour 50 gm unsweetened cocoa powder 30 gm chopped walnuts 100 gm icing sugar sq plain chocolate 150 gm milk 50 ml Method 1. Place walnuts on a baking tray, sprinkle with icing sugar and glaze under a very hot salamander 2. Grease and flour a 28 x 3 cm round pastry ring and place on a baking sheet 3. Melt the cooking chocolate over a warm bain marie (double boiler), stir in the butter pieces with a spatula until fully incorporated and the mixture is smooth 4. Stir in the cream and remove from heat and cool 5. Whip egg whites to soft peaks adding the sugar gradually 6. Stir in the egg yolks 7. Sprinkle in the flour and cocoa 8. Fold in the chocolate and butter mixture and mix gently 9. Pour half this mixture into pastry ring, sprinkle with the walnuts and pour over remaining mixture 10. Bake in a preheated oven at 180°C, for 15 minutes 11. Allow to cool for 10 minutes before turning out onto cooling rack, allow to rest for one hour 12. Melt the plain chocolate in a warm bain marie and thin down with the milk 13. Place the cooling rack on a tray and spread the above mixture over the tart 14. Allow to cool Chef's Tip: Walnuts may be replaced with other nuts or fruits Chocolate Syrup Ingredients brown sugar 60 gm water 60 gm cocoa 3 tbs golden / corn syrup 125 gm Method 1. Combine the sugar, water and cocoa in a pan and stir to remove any lumps 2. Add the golden syrup and bring gently to a boil, while stirring 3. Boil for 30 seconds and remove from heat 4. Use straight away or keep warm in a bain marie (double boiler)