• 500g shortcrust pastry
• 140g butter
• 150g cooking chocolate, 70% cocoa solids
• 8 tablespoons cocoa powder, sifted
• 4 medium eggs
• pinch of salt
• 200g caster sugar
• 3 tbsp golden syrup
• 148ml tub soured cream

1 Roll out the pastry, and line a 30cm Miele quiche dish. Prick the base with a fork. Cover with cling film and allow to chill for at least an hour.

2 Prepare the filling by gently melting the butter and chocolate in a saucepan. Once the ingredients have melted add the cocoa powder, eggs, salt, golden syrup and sour cream. Mix well, making sure that all of the ingredients are incorporated.

3 Pour the filling into the pastry case and place the quiche dish on to a baking tray. Put into the oven on shelf position 1. Select Intensive Bake function and a temperature of 140ºC. Bake for 45-50 minutes, until cooked through.

4 Remove the tart from the oven and allow it to cool slightly. The tart is delicious sliced and served warm or chilled.

Preparation time: 20 minutes
Cooking time: 50 minutes
Difficulty: some skill required