Chocolate Gingerbread Tart With Caramelized Underberg Oranges
Preheat oven to 180 °C circulating air.
Melt chocolate and butter over a water bath.
Separate eggs, beat egg whites with a pinch of salt until stiff.
Whip sugar and egg yolk for 2-3 minutes until light. Add chocolate butter mixture, gingerbread spice and flour and stir in.
Fold in the egg white and stir the mixture to a smooth dough.
Put into a greased springform pan (26 cm) and bake in a hot oven for about 25 minutes.
Take out of the oven and let cool down.
Peel and fillet the orange. Heat the honey in a pan over medium heat, add oranges and Underberg and caramelize while stirring constantly.
Serve the chocolate tart with oranges and e.g. some powdered sugar.
Preparation time: 60 minutes
Nutritional values per piece (for 8 pieces): 431.8 kcal / 1794.5 kJ
- 30,7 g carbohydrates
- 4.7 g protein
- 31,1 g fat
For 1 tart
For the tart
- 200 g chocolate (dark chocolate)
- 200 g butter
- 4 eggs
- 180 g sugar
- 3 tablespoons honey
- 1 pinch of salt
- 1 tsp. gingerbread spice
For the oranges
- 1 orange
- 2 tablespoons honey
- 2 cl Underberg
- Powdered sugar