Equipment & Ingredients
Serves 6-8 people
18cm Spring form round tin
INGREDIENTS FOR THE CHOCOLATE CRUMBLE
125g Golden castor sugar
125g Plain flour
60g Cocoa powder
1 Pinch of salt
INGREDIENTS TO MAKE THE BASE
165g Baked Chocolate Crumble Mix (See above)
25g Melted Butter
INGREDIENTS TO MAKE THE CHOCOLATE GANANCHE
200g 65% Dark Chocolate
200g Single Cream
50g Unsalted Butter
50g Malt Extract
50ml Fresh Espresso
Vanilla Ice Cream
40g Dark Chocolate
TO MAKE THE CHOCOLATE CRUMBLE
Pre-heat the oven to 160°c.
In a bowl combine the sugar, flour, cocoa powder, salt and mix well.
Melt the buttered pour over the flour mix.
Using a wooden spoon mix to disperse the butter and mix and break down the large chunks of crumble.
Transfer onto a baking sheet lined with greaseproof baking paper.
Spread into a thin even layer and using your fingers break down any larger chunks.
Bake in a pre-heated oven at 160°c for 12 minutes, turning the tray after 6 minutes. Check the crumble is starting to dry out and harden, depending on your oven it might require an extra 2 minutes in the oven.
Remove the tray from the oven and allow the crumble mix to fully cool. Transfer to an airtight container.
TO MAKE THE BASE
Place the crumble mix into a bowl, break down any large pieces in to a uniform sized mix.
Pour the butter over the crumble and using a wooden spoon work the butter into the crumble.
Line the base of an 18cm springform tin, and pour in the crumble mix.
Spread evenly over the base using the back of a dessert spoon until an even layer is achieved.
Place into the fridge for 10 minutes to set.
TO MAKE THE CHOCOLATE GENACHE
Add the chocolate and butter into a heat proof mixing bowl and place over a pan of gently simmering water to melt.
Mix and then remove from the heat.
In a small saucepan heat the cream and malt extract to 70°c, stirring to combine. Remove from the heat and add the espresso.
Pour 1/3 of the cream into the chocolate and using a spatula stir to combine.
Next add the remaining cream and stir until fully incorporated. Be careful to not add too much air.
Gently tap the bowl on the surface to remove any bubbles.
Pour into the spring form tin, over the crumble base.
Allow to cool slightly before placing in the fridge to set, for at least 4 hours.
Once cool lightly cover with clingfilm.
Once the ganache has set, finely grate the 40g of chocolate over the top of the tart.
To remove from the ring run a hot knife around the inside edge of the tin and gently release the side tin.
Using a clean warm knife, cut into slices. Returning the knife into water, followed by wiping on kitchen towel between cuts.
Place a slice of tart in the centre of a plate.
Add a dessert spoon of chocolate crumble mix to the side and sit a scoop of vanilla ice cream on top.