Chocolate Tart with Chilli and Ginger

1 tart with 12 pieces

Preparation time: approx. 75 min (in total 3 hours for cooling)

• 130 g BASiC 80 (smart bitter couverture)
• 130 g plain flour
• 6 medium-sized eggs
• 130 g soft butter
• 40 g icing sugar
• Pulp of 1 vanilla bean
• 1 tablespoon of ginger (finely grated)
• 1 pinch of chilli powder
• 1 pinch of salt
• 180 g crystal sugar
• 100 g apricot jam (sieved)

For the cake pan: butter, flour 

Icing:

• 260 g BASiC 70 (noble bitter couverture)
• 180 ml cream
• 50 g honey

1. Preheat the oven to 200°C. Coat a springform pan (with a diameter of 24 cm) with butter and sprinkle it with flour.

2. Sieve the flour. Cut BASiC 80 into small pieces and melt it in a bain-marie. Separate eggs into egg yolks and egg whites. Stir icing sugar, vanilla, ginger, chilli and salt until creamy.

3. Afterwards slowly add the yolks and finally the melted BASiC 80. Beat the egg whites with crystal sugar until creamy and fold them into the chocolate mass. Fold in the flour.

4. Fill the mass into the prepared springform, spread equally on it and bake it in the oven (middle rack/grill) for approx. 45 minutes. Take the cake out of the oven and let it cool down within the form.

5. Remove the cake from the form and cut through it horizontally. Heat the jam and stir it. Spread approx. 3 tablespoons of jam evenly on the lower cake base. Place the upper cake base on it. Spread the rest of the apricot jam around the tart.

6. For the icing stir the finely chopped BASiC 70 with cream and honey and melt it in a bain-marie while stirring occasionally. Pour the icing over the tart and spread it evenly. Put the tart in the fridge for two hours until the icing becomes solid.

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