This chocolate tart with orange ice cream is another indulgent dessert on the menu at gourmet getaway Cleopatra Mountain Farmhouse in the Drakensberg. Cleopatra’s owner and chef, Richard Poynton says: ‘This is one of our favourite desserts. It is decadent and rich but the orange ice cream adds that acidity necessary to balance the tastes.’
Serves 6
For the ginger biscuit base:
- 1 packet ginger biscuits
- 125g butter
Crush the biscuits in a plastic bag using a rolling pin. Melt the butter and mix with the biscuits. Press into the base of a greased baking pan
For the chocolate filling:
- 600g bitter chocolate
- 400g butter
- 4 eggs
- 4 egg yolks
- 120g castor sugar
Place chocolate and butter in a bowl and heat over simmering water till melted (Do not allow the water to touch the base of the bowl). Whisk the eggs, egg yolks and sugar in a food processor to a light and fluffy sabayon texture. Fold in 1/3 of the sabayon into the chocolate and then fold this mixture into remaining sabayon – do not overmix or the light and airy texture of the mix will be lost. Pour into the base and bake at 170°C for 10 mins. Remove and leave to cool and set at room temperature. Dust with cocoa powder and serve with blueberries that have been processed and strained.
For the orange ice cream:
½ pocket oranges – cut in half and juiced out
Place the juice in a pot and boil until it has reduced to a few tablespoons. Stir this into homemade ice cream
Recipe and photo courtesy of Cleopatra Mountain Farmhouse.
