| Servings | serves |
Ingredients
- Butter for greasing
- Plain Flour for dusting
- 1 sheet Shortcrust Pastry just thawed
- 6 Eggs separated
- 350 grams Dark Chocolate minimum 70 per cent cocoa
- 50 grams Caster Sugar plus 1 tablespoon extra
- 1 ½ tablespoons Brandy
- 3 tablespoons Coffee Strong Black, cooled
- 285 ml Thickened Cream
Ingredients
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Instructions
- Grease a 24cm diameter, 3–4cm deep tart tin. Dust work surface with flour and roll out pastry to 2–3mm thickness. Carefully press pastry into tin, allowing edges to hang over the sides, and prick base all over with a fork. Line pastry with baking paper, then fill with uncooked rice and refrigerate for 30 minutes.
- Preheat oven to 190ºC. Bake blind pastry for 15 minutes, then lift out baking paper and rice, trim pastry overhang and return to the lower shelf of the oven for 10–15 minutes, or until light golden. Remove and brush inside of pastry case with a very light coating of egg white.
- Melt 300g chocolate in a heatproof bowl set over a saucepan of simmering water; make sure the bottom of the bowl is not touching the water. Once melted, remove and allow chocolate to cool a little.
- In another bowl, beat sugar with egg yolks until thickened, then gently beat in brandy and coffee. Gently beat this mixture into chocolate.
- Next, whisk remaining egg whites until stiff, mix a large spoonful into chocolate mix, then thoroughly fold in the rest. Pour into pastry case, make level and refrigerate until set. Whisk cream with extra sugar until soft peaks form, then spoon over mousse.
- Grate remaining chocolate over and serve immediately.
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