285g/9 oz quality dark chocolate
565ml/18fl oz double cream
6 free-range egg yolks
170g/6oz caster sugar
Heat the oven to 150C/330F/Gas2.
Chop the chocolate into small pieces using a sharp knife. Place the pieces in a double boiler (do this by placing a bowl over a pan of simmering water). Add the cream and melt over a medium heat. Place the yolks and sugar together in a separate bowl and beat vigorously with a whisk for a good couple of minutes, so that the mixture becomes light in texture and pale in colour. This will take a good couple of minutes.
Once the chocolate has melted, remove it from the heat and allow it to cool slightly. Gently fold it into the egg yolk mixture.
Line the base of the tart tin with a circle of parchment paper and pour the mixture in using a spatula. Smooth out the surface and place the tart on a flat baking tray, which will make it easier to remove from the oven once it is hot. Place on the middle shelf of the hot oven and cook for 40 minutes. The tart should be just set with a smooth, silken texture. Allow to cool on a wire rack and place in the fridge and serve well chilled.
This is one of my very favourite ice creams we serve at Petersham. It has a lovely texture and a lovely nutty flavour. The chocolate sauce that is poured over the ice cream is the same as the one spooned over the blackcurrant fool in the next recipe. I like to serve it still warm so that it almost sets when it hits the cold ice cream.