Ingredients
- 250g (9oz) very good-quality dark chocolate, around 85% cocoa solids (we used Lindt Excellence)
- 250g (9oz) caster sugar
- 250g (9oz) unsalted butter
- zest 3 oranges
- 2tbsp plain flour
- 4 large free-range eggs
- generous pinch sea salt
- icing sugar and 60g (2½oz) hazelnuts, toasted and roughly chopped, to serve
you will need
- 25cm (10in) watertight tart tin, buttered and dusted with cocoa, and the bottom lined with baking parchment
Method
Heat the oven to 150C, 130C fan, 300F, gas 2. Place the chocolate, sugar, butter and orange zest in a heavy-bottomed saucepan and heat very gently, stirring occasionally until melted. With a hand whisk, stir in the flour and then the eggs, one by one, until you have a smooth mix. Don’t worry if it curdles – keep stirring and adding the eggs, and it will come back together. Finally stir in the salt.
Spoon the mix into the tin, and place in a roasting tin of hot water, making sure the water level is at least 1cm (½in) below the top of the tart tin. Cook in the centre of the oven for 50 minutes to 1 hour, until the top of the tart is springy to the touch.
Remove from the oven and the roasting tin, allow to cool a little then invert on to a serving platter. You can eat this warm, or allow to cool to room temperature. To serve, sift over a little icing sugar, and scatter with hazelnuts. This will keep overnight, but is best on the day it’s made.
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Stracciatella chocolate orange bombe Alaska
Meet the Stracciatella chocolate orange bombe Alaska - think Terry’s chocolate orange meets Vienetta!
By Jess Meyer Published
-
Chocolate coffee brownie mince pies
Try a new spin on an old classic with these chocolate coffee brownie mince pies, the perfect blend of familiar, comforting, Christmas flavours with a crowd-pleasing chocolate and coffee twist
By Jen Bedloe Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Queen Camilla’s got the right idea when it comes to sweet summer treats and we’re craving her last supper dessert right now
Queen Camilla's last supper dessert sounds decadent and refreshing all in one go and we want a huge bowl of it in this heatwave
By Emma Shacklock Published
-
Kate Middleton's go-to order for a country pub lunch is a hearty three-course feast - and she chooses a classic for dessert
The Princess of Wales's picks for a pub lunch sound mouth-wateringly delicious
By Caitlin Elliott Published
-
The indulgent dessert that Kate Middleton loves is so quintessentially British
A chef once revealed Kate Middleton's go-to dessert for post-dinner indulgence
By Caitlin Elliott Published