Discover Lexus: A Taste of Takumi – Molten Chocolate Tart

Method

STEP 1: CHOCOLATE MIX

1. Melt the chocolate and butter over a bain-marie.
2. Whisk up the egg whites and stiffen with the caster sugar.
3. Once the chocolate/butter mixture is completely melted and at room temperature add the yolks, flour and finally salted caramel to the mix.
4. Delicately add the egg whites to the previous mix.

STEP 2: SALTED CARAMEL

1. Melt the sugar in a large frying pan until golden in colour.
2. Preheat the cream before pouring directly over the caramel, whisking continuously.
3. Finally, add the salted butter and leave to cool.

STEP 3: CHOCOLATE PASTRY CASING

1. Place butter, salt and icing sugar together in a stand mixer.
2. Once homogenised add the eggs to the mixture.
3. Finally, mix in the flour & cacao powder; knead the dough until smooth.
4. Set aside for a couple of hours in the fridge.
5. Thinly roll out the chocolate pastry into 10cm diameter mould/ring.
6. Blind bake for 5 minutes at 180 degrees.
7. Once cooled, add the chocolate cake mixture into the tart.
8. Bake once again for 8 minutes at 180 degrees.
9. Serve with a dusting of icing sugar and cacao powder with a generous scoop of your favourite ice cream.