Gluten Free Black Doris Plum and Chocolate Tart
1tsp cinnamon, ground
300g Anchor Butter
750g bittersweet chocolate (minimum 50% cocoa solids)
6 black doris plums
Preheat oven to 145C. Grease a 24cm round cake or flan tin.
In a small saucepan, over medium heat, combine the water, sugar and cinnamon. Stir until the sugar has completely disolved.
Melt the chocolate and butter together in a double boiler or the microwave, and then mix until smooth. Beat in the hot sugar, water and cinnamon, and then slowly beat in the eggs one at a time.
Cut the plums in half and remove the stones, place the plums cut side down in the cake tin. Pour the cake batter over the top of the plums.
Place the cakein the centre of the oven, in a water bath, and bake for 45 minutes until the centre of the cake is just set. Remove from the oven and chill until firm before removing from the tin.
Cut a wedge of the chocolate cake, serve with chocolate mousse, and top with Kapiti Black Doris Plum & Crème Fraiche Icecream then drizzle with plum coulis.
3 eggs, yolks only
2 eggs, whole
100g caster sugar
400g chocolate (72% cocoa solids)
750ml Anchor Fresh Cream
Use an electric mixer to beat the egg yolks, whole eggs and sugar until very pale and fluffy.
Melt the chocolate in either a double boiler or the microwave.
Whip the cream to a soft peak. Mix the melted chocolate with the beaten eggs until well combined then fold in the whipped Anchor Fresh Cream. Chill until set.
¼c white wine
Cut the plums into small pieces, combine in a amall saucepan with the white wine and sugar, bring to the boil, puree and pass through a sieve.
Produces: 10 Servings