Luscious tasting chocolate tartlets with nutmeg, served with an advocaat sauce.
200g dark chocolate
100g melted butter
Good quality cocoa powder, for decoration
3 egg yolks
10ml Jenever (or gin)
1 vanilla pod (use the marrow)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the warm butter, chocolate and sugar with a spoon.
Add the eggs slowly. Add the flour, followed by the orange zest and nutmeg and combine well.
Fill a muffin tray or ramekins two-thirds full with the mixture. Bake at 200°C for 20 minutes.
To make the advocaat sauce, combine all the ingredients in a pan and bring slowly to the boil, stirring continuously, until the mixture thickens. Strain the mixture through a sieve.
When the tartlets are cooked, sprinkle with cocoa powder and serve with the advocaat sauce.