Dark Chocolate Souffle Tart - Have A Very Lindt Chocolatey Easter

I have two chocolate addicts at home. Easter is a time that we have serious chocolate fun. It's chocolate, chocolate, chocolate everywhere.

Baking oozy chocolatey goodies and hunting chocolate eggs are two activities that I love to do with Miss C every year.

This year we will be spending Easter with friends in Melbourne, so I have decided to bring forward the chocolate baking fun.

Dark . Chocolate . Soufflé . Tart. Can you imagine how good it is if you string these 4 words together? Yes, I made a Dark Chocolate Soufflé Tart! With the intensely sinful Lindt Excellent 70% Cocoa. No words can describe how delicious this tart is. I love the perfect crumbly chocolate shortcrust pastry and the chocolatey gooey centre soufflé filling. Chocolate overdose? I bet.

If you are still looking for Easter chocolate baking ideas, here are some great fun ones:

Chilli Chocolate Macarons with Lindt Excellent Dark Chocolate with Chilli



Chocolate, Olive Oil and Sea Salt Toast with Lindt Excellent Dark Chocolate with a touch of Sea Salt

Flourless Chinese Five Spice Chocolate Cake with Lindt Dessert 70% Cocoa Specialty Cooking Chocolate

Peanut Butter Chocolate Molten Cake inspired by Lindor Peanut Butter



Three-Tone Chocolate Mascarpone Mousse Cups inspired by Lindor Blocks

Oh and don't forget to join in the fun at Lindt Gold Bunny hunt.

Dark Chocolate Souffle Tart (Tarte Souffle au Chocolat) Recipe
(Adapted from Manu's French Kitchen by Manu Feildel)
Serves 8

Manu Feildel, "This recipe was given to me by my friend and former colleague Jeremie Mantelin, who is a brilliant pastry chef. This is the easiest tart. All you do is make the pastry, melt the chocolate, whip up the sabayon, knock it together, stick it in the oven and that's it! The filling puffs up then sinks when it cools and the middle is nice and gooey."

Ingredients

1 quantity Chocolate Shortcrust Pastry (recipe follows)
Plain flour, for dusting
450 g dark chocolate (I use Lindt Excellent 70% Cocoa), chopped
225 g unsalted butter, chopped
3 eggs
6 egg yolk
150 g caster sugar
creme fraiche, to serve

Method

1. Roll out the pastry on a lightly floured benchtop, lifting, turning and dusting the bench as you go, until the pastry is 4 mm thick and large enough to line the base and sides of a 25 cm tart tin with a removable base. Use a small sharp knife to trim off any excess pastry. Prick the pastry base all over with a fork, then refrigerate for 30 minutes.
2. Preheat the oven to 190C.
3. Line the pastry shell with baking paper, then fill with pastry weights, dried beans or rice and bake for 15 minutes. Reduce the oven temperature to 180C, then remove the weights and paper and cook the tart shell for another 5 minutes or until it is dry.
4. Meanwhile, heat the chocolate and butter in a heatproof bowl over a saucepan of just simmering water, stirring occasionally, until the chocolate and butter are melted and smooth; take care that the bottom of the bowl does not touch the water. Remove from the heat, reserve the pan of simmering water and leave the chocolate mixture to stand until cooled to room temperature.
5. Place the eggs, yolks and sugar in another large heatproof bowl and place over the saucepan of just simmering water. Using a whisk (a balloon whisk is ideal), whisk until the mixture holds a trail. Remove the pan from the heat, then gradually whisk the cooled chocolate mixture into the egg mixture and combine well.
6. Pour the chocolate mixture into the tart and bake for 18-20 minutes or until just set; the tart should be nice and gooey. Leave the tart to cool to room temperature, then serve with spoonful of creme fraiche.

Chocolate Shortcrust Pastry (Pate Sable au Chocolat) Recipe
Makes enough to line a 30 cm tart tin

Ingredients

150 g plain flour
100 g Dutch-process cocoa
125 g unsalted butter, at room temperature, chopped
1 egg
90 g icing sugar
30 g ground almond

Method

1. Sift the flour and cocoa into a bowl and stir to combine.
2. Using an electric mixer fitted with a paddle attachment (or a wooden spoon) beat the butter, egg, icing sugar and ground almonds until smooth. Gradually add the flour and cocoa mixture; stop beating as soon as the mixture comes together to form a dough. Do not overwork the dough or the pastry will be tough.
3. Shape the dough into a disc, cover with plastic film and refrigerate for at least 12 hours before using.