| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached all-purpose flour |
| 2 |
tb |
Cocoa powder |
| 1/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Baking powder |
| 4 |
tb |
Unsalted butter |
| 1 |
lg |
Egg |
| 1/3 |
c |
Water |
| 1/3 |
c |
Sugar |
| 1/2 |
|
Stick unsalted butter |
| 6 |
oz |
Semisweet chocolate |
| 3 |
lg |
Eggs |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
INSTRUCTIONS
CHOCOLATE DOUGH
CHOCOLATE FILLING
For the dough: Place flour in a mixing bowl and sift the cocoa powder over
it. Stir in the sugar, salt and baking powder. Rub in the butter finely,
leaving the mixture cool and powdery. Beat the egg and stir it into the
dough. Press the dough together and wrap and chill it.
Preheat oven to 350 degrees and set rack in the lower third of oven. On a
floured surface, roll the dough and line a buttered 10-inch tart pan. Set
aside while preparing filling.
In a saucepan, over medium heat, bring sugar and water to a boil. Add
butter and continue heating to melt butter. Off heat whisk in finely cut
chocolate. Whisk eggs with spices, then whisk in chocolate mixture. Pour
into tart shell.
Bake for about 30 minutes, until well risen and firm. Cool on a rack.
Unmold tart and serve with sweetened whipped cream.
Recipe by: Cooking Live Show #CL8910 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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