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Triple Chocolate Tart with Sea Salt

Triple Chocolate Tart with Sea Salt

by | Jun 30, 2017 | 0 comments

My grandmother always told me to eat my beans, she never said I could have them in cocoa form! And just to be safe, I’ll have 3 kinds of ‘vegetables’, you know, for a balanced diet 😉 While you’d maybe think it’s strange to combine salt and chocolate – they are a match made in heaven. The sweet white chocolate, creamy milk chocolate and bitter dark chocolate combined with the sea salt is just sublime. And the best part? You get to go all Jackson Pollock on it afterwards!

TRIPLE CHOCOLATE TART WITH SEA SALT

Makes 1 large tart

 

Chocolate pastry

¼ cup The Kate Tin Cocoa Powder, plus extra for dusting

200g cake flour

125g butter, chilled and cubed

½ cup icing sugar

3 egg yolks

2 tbsp ice cold water

 

Filling

300ml cream

105g butter

100g each The Kate Tin Dark Baking Chocolate, Milk Baking Chocolate and White Baking Chocolate (300g in total), chopped, plus extra to decorate 

Pinch of sea salt

 

Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and just enough water to form a dough. Flatten into a disc, wrap in plastic and refrigerate for 1 hour. Roll the pastry out to 5mm thick and line a 25cm loose-bottomed tart tin, allow the pastry to roughly hang over the sides (we’ll trim it later) and prick the base with a fork. Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp. Trim the pastry edges with a sharp knife and allow to cool. Place the dark, milk and white chocolate each into a medium bowl. Place the cream and butter in a saucepan and heat until just below boiling point. Pour 135g of cream/butter mixture into each type of chocolate and allow to stand for a few minutes to melt. Stir until smooth. Pour the dark chocolate into the pastry case and place in the fridge to set. Once firm, pour over the milk chocolate and set again before pouring over the white chocolate. Refrigerate for 30 minutes to set completely. Decorate with extra chocolate, if desired and sprinkle with sea salt.

 

 

 

TIP *Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.

Quadruple Chocolate Melt ‘n Mix Cake

Quadruple Chocolate Melt ‘n Mix Cake

by | May 5, 2015 | 0 comments

A melt ‘n mix white chocolate cake sandwiched together with whipped dark chocolate ganache and drizzled with THREE kinds of chocolate sauce. Why? Because I can. And because 4 types of chocolate exist and I couldn’t choose my favourite (it’s like choosing a favourite child!) so I used them all. And because it’s International No Diet Day. Yes, I know every day on TheKateTin is no diet day…

I once heard a dietician say (bet you NEVER thought I’d be quoting a dietician – ha!) that if you’re going to cheat while on a diet, then do it properly! Half cheating just results in more cheating. But don’t fear, there is no half cheating with this cake. I didn’t call it a quadruple (bypass?) cake for nothing!
 
The melt ‘n mix white chocolate sponge is a revelation – it’s so delicious and tastes just like a milky bar. YUUUUM! It’s quite sweet so I balanced it out with a whipped dark chocolate ganache so there’s a bit of bitterness. But all that balance kinda jumped out the window when I got to the top of the cake and decided to go all Jackson Pollock on it with white, milk and caramel chocolate. Oh well. My intentions were good! Does that count?
 
As for those of you who are feeling any sort of guilt at eating said cake? I’ll leave you with this sweet quote from Jeanne Ray:
 
“A slice of cake never made anyone fat. You don’t eat the WHOLE cake… You have a slice and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what is served on the happiest days of your life”

Quadruple Chocolate Cake

Serves 12

 

Melt ‘n Mix White chocolate cake

185g butter

1 cup (250ml) milk

1 cup (250ml) castor sugar

150g The Kate Tin White Baking Chocolate, chopped

2 cups (500ml) cake flour

1 ½ tsp baking powder

2 large eggs

 

Whipped ganache

100ml cream

200g The Kate Tin Dark Baking Chocolate, chopped

50g The Kate Tin Milk Baking Chocolate, melted

50g The Kate Tin White Baking Chocolate, melted

50g caramelized white chocolate, melted (see TIP)

 

Preheat the oven to 160C. Grease and line 2 x 15cm cake tins. For the cake, combine the butter, milk, sugar and chocolate in a saucepan and melt over low heat. In a separate bowl, mix the cake flour and baking powder. Add the chocolate mix to the dry ingredients and whisk well, then whisk in the eggs. Divide the batter between the two cake tins and bake in the preheated oven for 40-45 minutes or until golden and springy to the touch. A skewer inserted into the middle should come out clean. Turn the cake out of the tins and allow to cool completely, then slice each cake in half horizontally. For the whipped ganache, heat the cream until boiling then pour over the chopped chocolate. Allow to stand for a few minutes then stir until melted. Allow to set completely then using a hand mixer, whip the ganache until light and fluffy (careful not to overwhip or it will split!) Assemble the cake by layering the white chocolate cake alternately with whipped chocolate ganache. Decorate the cake by drizzling with the 3 different types of chocolate.

 

 

 

TIP To make the caramelized white chocolate, place broken up good-quality white chocolate on a baking sheet and drizzle with 1 tbsp vegetable or canola oil. Place in an oven preheated to 150C for 1 hour, stirring every 10 minutes until a rich caramel colour is achieved. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil.