Recipe Name
Method
Step 1
For the ganache, heat up the double cream on the stove, once warm, place over the dark chocolate and set aside to melt stirring occasionally.
Step 2
Add the boiling water into the chocolate self-saucing sauce mix, mix well with a spoon and set aside (note: recommended ratio of cake mix to sauce mix is approximately 3:1, however chef Leigh has opted for a 2:1 ration here).
Step 3
In a large mixing bowl, add the self-saucing sponge mix and the water. Mix well using a planetary mixer of with a whisk until the mixture thickens into a batter.
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Step 4
Spoon the sponge mix into the tart and make a hole in the centre of the mix. Add a teaspoon full of the self-saucing sauce.
Step 5
But in the oven at 185 degrees for 8-10 minutes.
Step 6
While the tart is cooking, mix through the melted chocolate and cream for the ganache and smear along the plate.
Step 7
Add the tart and a scoop of coconut sorbet. Garnish with the quartered strawberries (optional) to really bring out the flavour.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 |