Ingredients

90g unsalted butter, plus a little extra for greasing
90g dark chocolate (70% cocoa solids), roughly chopped
60g ground almonds
2 eggs, at room temperature
80g caster sugar
To serve:
Vanilla ice cream
Flaked almonds
You will also need:
4 10 x 100mm baking rings

Method

  1. Grease the baking rings with butter and coat with sugar and place on a baking sheet. Heat the oven to 200°C/fan 180°C/gas 4.
  2. Put the butter and chocolate into a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl) and melt gently. Stir in the ground almonds and then allow the mixture to cool for 5-10 minutes.
  3. Meanwhile, whisk the eggs and sugar for about 5 minutes, or until light and creamy, using an electric whisk. Gently stir in the chocolate mixture until well- combined.
  4. Divide the mixture between the tart rings. Bake for 7 minutes until the outside is cooked but the centre is barely set. Allow to cool completely in the rings before turning out on to serving plates
  5. Serve with a scoop of vanilla ice cream on the side and a scattering of flaked almonds on the top.
  6. Enjoy!

Opening times

BRASSERIE
Monday to Thursday: 12pm-9:15pm (last sitting)

Friday & Saturday:  12pm-10pm

Sunday: 12pm to 9pm
Sunday Menu served until 5pm

PUB
Monday to Saturday: 12pm to 11pm

Sunday: 12pm to 10pm

To view Christmas opening times click here.

Contact us

  • The Cricketers
  • Downside Common
    Cobham, Surrey
    KT11 3NX

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