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.