Thank you all for your birthday greetings, they made me feel very special and drove away my winter weariness!
I had a lovely day.
My husband arranged a good friend of ours to keep the girls and took me out to dinner. We went to Olive Garden for shrimp, salad and minestrone soup. (Thank you for the gift card, Bozena, it came in handy!)
After we returned home, he presented me with a beautiful bouquet of flowers, a homemade chocolate tart, a heartfelt card, and a bottle of bubbly.
What could I say?
I LOVE IT!
By the way, here is the Chocolate Tart recipe, it is my favorite. Not too sweet, but very chocolaty.
Baked Chocolate Tart
- 5 oz. unsalted butter
- 5 1/2 oz. semisweet chocolate
- 8 T unsweetened cocoa powder, sifted
- small pinch of salt
- 4 eggs
- 7 oz. sugar
- 3 T Golden syrup
- 3 heaping T sour cream
- 10-inch flan or tart shell baked blind
Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed. In a separate bowl, beat eggs and sugar together until light and will creamed, then add the golden syrup and sour cream.
Stir chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Mix well, then pour into the tart shell. Place in a preheated 300 degree F oven for 45 minutes. Crust will form on top.
Allow to cool at least 45 minute before cutting, during which time the crust will crack and filling will shrink slightly. Serve with whipped cream and champagne.
I LOVE IT!