To finish your dinner party with a flourish, dish up this luscious chocolate tart with rhubarb ice-cream.
Ingredients
250g dark chocolate,70 per cent cocoa
250g unsalted butter
300ml milk
150g chestnut puree
4 eggs, separated
100g caster sugar
Rhubarb ice-cream400g rhubarb stalks,
roughly chopped
90g sugar
3 egg yolks
2 tsps icing sugar
200ml whipping cream
200ml pouring cream
1 vanilla bean, seeds scraped
Method
1 Preheat oven to 180C. Melt chocolate and butter together over double boiler.
2 In a saucepan over a medium heat, heat the milk and chestnut puree.
3 In a mixing bowl add the yolks and mix with caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth batter.
4 Whisk the egg whites until stiff and fold them into the batter. Transfer the mixture to a greased and lined 25cm cake tin and bake for 25-30 minutes, until it is just set but still has a slight wobble.
5 Combine rhubarb, sugar and 1 tblsp of water in a saucepan. Cover and cook over low heat until the rhubarb releases its juices – about 5 minutes. Uncover and cook, stirring for a few minutes until most of the liquid has evaporated. Cool and blend into a puree.
6 Whisk egg yolks with the icing sugar until pale and frothy. Fold in the creams and vanilla seeds and the cooled rhubarb puree. Place in the fridge for a few hours until completely cool.
7 Churn in an ice-cream machine according to the manufacturer’s instructions, then place in the freezer in a non-reactive bowl with a lid to set.
2 In a saucepan over a medium heat, heat the milk and chestnut puree.
3 In a mixing bowl add the yolks and mix with caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth batter.
4 Whisk the egg whites until stiff and fold them into the batter. Transfer the mixture to a greased and lined 25cm cake tin and bake for 25-30 minutes, until it is just set but still has a slight wobble.
5 Combine rhubarb, sugar and 1 tblsp of water in a saucepan. Cover and cook over low heat until the rhubarb releases its juices – about 5 minutes. Uncover and cook, stirring for a few minutes until most of the liquid has evaporated. Cool and blend into a puree.
6 Whisk egg yolks with the icing sugar until pale and frothy. Fold in the creams and vanilla seeds and the cooled rhubarb puree. Place in the fridge for a few hours until completely cool.
7 Churn in an ice-cream machine according to the manufacturer’s instructions, then place in the freezer in a non-reactive bowl with a lid to set.
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