| spring |
CHOCOLATE & ROSEMARY - two recipes -
1. Dark Chocolate & Rosemary Tart
250g ready rolled shortcrust pastry 250g caster sugar 250ml white wine 1/2 lemon 600ml double cream small bunch of rosemary 175g dark chocolate cocoa for dusting
Preheat the oven to 180 degrees centigrade. Grease a tart dish, line with pastry & blind bake for 40 mins. To make the filling add the wine, sugar and lemon juice to a saucepan & heat gently until sugar dissolves, add the cream & rosemary. As the cream begins to bubble, add the chopped chocolate & simmer for 20 mins until thick. Pour into pastry case, dust with cocoa & chill.
2. Chocolate Cake & Rosemary Cream
FOR THE CAKE 4 eggs 200g caster sugar 200g butter 200g chocolate FOR THE CREAM 300ml cream 2 sprigs of rosemary 1 tbsp icing sugar
Preheat the oven to 140 degrees centigrade; grease and line 20cm cake tin. Separate eggs; add half the sugar to the whites & beat until peaking, then in another bowl add the rest to the yolks & beat until pale. Melt the butter with the chocolate. Fold the whites into the yolks, then fold in the chocolate mixture. Pour into tin and bake for 1 hr 20 mins. Allow cake to cool before turning it out.
Pour cream & rosemary into a saucepan & set on a medium heat. As it begins to simmer, take it off the heat & leave to steep for 1 hr or so. Strain the cream, chill, add the sugar and whip. Serve with the cake.i
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