DARK CHOCOLATE TART WITH ESPRESSO SYRUP

INGREDIENTS

200g butter

200g dark
chocolate
4 eggs
200g golden caster sugar
50g ground almonds

50g plain flour
1 tbsp cocoa powder

For the espresso syrup:

250ml strong coffee
200g golden caster sugar

METHOD

1. Preheat the oven to 180°C/160°C fan assisted/Gas 4 and butter and line the base of a 23cm springform cake tin. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Set to one side to cool for 10 minutes.

2. Place the eggs and sugar in a large bowl and whisk with an electric whisk for 10 minutes until thick and foaming. Pour the chocolate mixture into the bowl, add the almonds and sift over the flour.

3. Gently fold all the ingredients together using a large, sharp edged metal spoon. Pour into the prepared tin, level off and bake for 30-40 minutes until the cake forms a crust.

4. To make the espresso syrup, place the coffee and sugar in a small saucepan and gently heat until dissolved, stirring as you go. Simmer for 3-5 minutes until the consistency of honey.

5. To serve, dust the warm tart with cocoa powder, drizzle with the syrup and serve with a spoonful of double cream or crème fraîche