CHOCOLATE TORTE GINGERNUT BASE
This is the richest but most amazingly delicious dessert ever. Perfect for any occassion. :)
Provided by xnattix
Time 50m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Start by greasing your tin with either butter or oil. Then break up the chocolate into a heat proof bowl and adding a 1/4 of the cream and golden syrup. Melt in a saucepan on a low heat. Make the base as this melts but keep an eye on it.
- In another saucepan melt the butter. And also crush the Gingernut biscuits. When the butter is melted add the biscuits and mix together. Put this into the saucepan and flatten out on the bottom of the tin. Place this in the fridge whilst you finish the filling.
- When the chocolate is melted place it down somewhere to cool down. In a large mixing bowl put in the rest of the cream, the cinnamon and the coffee and whisk together with an electric whisk until you can lift the cream up and it makes a peak.
- Then fold the chocolate mixture in the cream mixture very carefully until all mixed together. Then bring out the base and pour onto the base. Then put in the freezer and leave to set. This will only take an hour and then bring out, if your not using it yet then put in the fridge.
- When getting the cake out the tin get the rest of the chocolate and grate over the top of the cake and serve.
CHOCOLATE ROASTED-ORANGE TART
This recipe showcases the navel orange variety known as Cara Cara.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
- Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
- Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
- Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
- Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.
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