In the days following Christmas, there are lots of recipe ideas for the food leftovers knocking about. So we thought we’d offer the same service after Easter. You know, for all that chocolate that you’ve not eaten. Are we being a bit optimistic that you’ve got chocolate leftovers?!
This is a lovely, simple recipe. The cake is perfect as an indulgent afternoon coffee accompaniment – or dinner party dessert.
It incorporates readily available ingredients and can be rustled up in a few hours – with time between stages to get on with other jobs if required.
The cake delivers everything that you might expect from a chocolate fudge tart – it’s intense, rich and smooth on the palate. A small amount of salt flakes add a delicious, subtle contrast to the sweetness. There’s flexibility regarding the chocolate that you incorporate depending upon your personal taste or budget. You also have the option to add a bit of booze if you like. Rum, brandy, Cointreau, amaretto, Kahlua – maybe a bit of whisky. Perhaps you’ve got some of those left over from Christmas (or is that wishful thinking again?). Wherever you get the ingredients from, make sure to give it a try.
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- 150g/5¼oz Hob-nobs
- 45g/1½oz cocoa powder
- 45g/1½oz light brown sugar
- ¼tsp table salt
- 80g/2¾oz salted butter, softened, plus extra for greasing
- 1 x 400g/14oz tin condensed milk caramel*
- 375g/12¼oz dark chocolate
- 150g/5¼oz double cream
- Pinch of sea salt flakes
- Line the base of a 25cm round tart tin with greaseproof paper, grease the sides with some extra butter
- In a food processor, blitz the Hobnobs, cocoa powder, sugar and salt
- Add the butter and pulse a few times to incorporate
- Firmly press the crumb mixture into the tin, taking extra care with the sides and aiming for an equal thickness throughout
- Chill for 10 minutes in the freezer
- Bake the tart case at 200ºC/390ºF/Gas 6 for 10-12 minutes. Set aside to cool
- Put all the ingredients (apart from the salt flakes) into a saucepan and gently warm over a low-medium heat. Keep stirring the mixture until the chocolate has melted and the ganache is smooth and glossy
- Pour the filling into the cooled tart case and chill in the fridge for a couple of hours
- Just before serving, sprinkle with the salt flakes
- *I make my own by boiling an unopened tin of condensed milk for an hour. I boil a few tins at a time and keep them for making things like banoffee pie and millionaire's shortbread.