Chocolate gingerbread tart with caramelized Underberg oranges
Preparation time:
60 minutes
Nutritional values per serving:
(1 pcs. Tart for 8 pcs.)
431.8 kcal / 1794.5 kJ
30.7 g carbohydrates
4.7 g protein
31.1 g fat
Quantities:
For 1 tart
Ingredients
For the tart
200 g chocolate (dark)
200 g butter
4 eggs
180 g sugar
3 tablespoons flour
1 pinch of salt
1 tsp gingerbread spice
For the oranges
1 orange
3 tablespoons honey
2 cl Underberg
Powdered sugar
Preparation
Preheat oven to 180 °C convection oven.
Melt chocolate and butter over a water bath.
Separate eggs, beat egg whites with a pinch of salt until stiff.
Beat sugar and egg yolks for 2-3 minutes until light. Add chocolate-butter mixture, gingerbread spice and flour and stir in.
Fold in egg whites and stir mixture until smooth.
Pour into a greased springform pan (26 cm) and bake in a hot oven for about 25 minutes.
Remove from the oven and let cool.
Peel and fillet the orange. Melt honey in a pan over medium heat, add oranges and Underberg and stir until caramelized.
Serve chocolate tart with oranges and a little powdered sugar, for example.