Chocolate Tart with Cranberry Sorbet
(Created by Kristof Coppens - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
|
700g
Dark Chocolate Callebaut Strong 70-30-38NV
500g butter |
Melt together in the bain marie. |
|
10
whole eggs
10 egg yolks 250g sugar |
Beat in the blender until frothy. Stir the melted chocolate mass into the frothy mixture. |
| 100g sieved flour | Carefully fold in. Divide into greased dishes. Bake in the oven at 200°C (+/- 6 minutes). |
Finishing and presentation
Serve hot (the tartlet schould be runny inside) with cranberry
sorbet and hazelnuts.
