Food

Inspired by the Aquitaine Flourless Chocolate Cake Chef Voula learned to make when studying at the Cordon Blue in Sydney, Australia, this tart takes the best aspects of this French classic with a few flavourful additions.

Photo: Ash Nayler

There aren't a lot of ingredients to making this tart, and the steps are pretty simple, so you can make this anytime without too much fuss.

8 oz (250 g) dark bakers chocolate
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) sugar
1 tsp (5 mL) cinnamon (optional)
Zest of 1 orange
5 eggs, separated

Heat oven to 375F (190C). Lightly butter or spray a 9 inch (23 cm) spring form pan and set aside.

Chop chocolate into small pieces and place in a double boiler set over medium low heat, stirring occasionally until the chocolate has melted. Stir in the butter until melted and evenly combined. Stir cinnamon and the finely grated zest of 1 orange into the melted chocolate mixture.

Place egg yolks and ½ cup (250 mL) sugar into a medium size bowl. Beat using an electric mixer on medium speed, until pale in colour. Slowly drizzle in melted chocolate and mix until well combined.

In another bowl, using cleaned electric mixer beat the egg whites just until they reach the soft peak stage. Gradually add in the remaining sugar and beat until the eggs are glassy and smooth.

Using a spatula, fold egg whites into chocolate mixture. Pour batter into prepared pan. Bake in preheated oven for 30-40 minutes or until a tester inserted in the centre of the tart comes out clean. The top of the tart will have some cracks.

Let the tart rest for 10 minutes before removing outside ring of pan. You can dust tart with icing sugar if you wish. Serve warm, or room temperature, or chilled. Great with vanilla ice cream.