I think this tart is best served with some seasonal soft fruit, such as blueberries, raspberries or strawberries. And maybe a cup of tea or coffee!

Ingredients:

• 140 g unsalted butter
• 150 g quality dark chocolate (70%)
• 8 tablespoons quality cocoa powder
• 4 large free-range eggs
• 200 g caster sugar
• 3 tablespoons golden syrup
• 3 heaped tablespoons soured cream , or crème fraîche
• 1 x 25 cm flan or tart shell, baked blind

Method: (6 Steps)

• Preheat the oven to 150°C/300°F/gas 2.
• Place the butter, chocolate, and a small pinch of sea salt in a heatproof bowl over a pan of simmering water. Sift in the cocoa powder, then allow everything to melt slowly, stirring occasionally until well mixed.
• In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and soured cream.
• Stir your chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you've mixed it well pour it into the pastry shell.
• Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
• Carefully remove the tart from the oven and allow to cool on a wire rack for at least 45 minutes, during which time the skin with crack and the filling will shrink back slightly.