chocolate tarte

the (mis)adventures of an aussie girl in a kitchen somewhere in europe

05 Januar 2007

Straight from the frying pan...


New year's resolution no. 346 is to be more daring. Hence this post featuring the use of my new 28cm springform pan. Talk about wild! This torte using said pan is from a Jamie Oliver cookbook "Jamie's Kitchen". Mr Big and I thought it was quite nice. But not the tart of the year.

Hazelnut and Ricotta Tart
115g butter, softened
125g hazelnuts, roasted in the oven and chopped in a kitchen whizz
125g sugar
4 large eggs, separated
grated skin of 1 orange
30g flour, sifted
125g ricotta
2 Tablespoons poppy seeds
pinch of salt
3 large tablespoons of apricot jam (I used Dad's citrus marmelade)
50g grated chocolate

Preheat the oven to 190 degrees (gas 5). Line and grease your brand spanking new 28cm springform pan (and place in the fridge but I'm not sure why). Cream the butter with the sugar til pale and fluffy, stir in the egg yolks one after the other and the orange skin. Fold in the flour, ricotta, nuts and poppy seeds. In another bowl, beat the egg whites with the pinch of salt until firm and in small portions add to the hazelnut-ricotta mixture. Spoon into the pan and bake in the oven for around 25 minutes. Cool on a wire rack.
When the cake has cooled, combine the jam or marmelade with 4 tablepoons of water in a small saucepan and heat slowly til the jam boils gently and then spoon onto the cake. When this has cooled, sprinkle over the grated chocolate. Serve with fresh cream.

1 Comments:

  • At 9:33 nachm., Anonymous Anonym said…

    did you have to rub the skins off the hazelnuts after roasting?
    Perhaps pan in fridge is to slow the cooking process so that the eggwhites in the mix don't overcook & toughen - just a guess.
    Pretty Christmas decorations in background look strangely familiar.

     

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