200g dark chocolate (70% cocoa solids), roughly chopped
200g unsalted good quality butter
300g caster sugar
6 free range eggs
100g plain flour
Olsson’s sea salt
2 stems of fresh rhubarb, cut into 3cm lengths
50g caster sugar
2 tsp vanilla extract
2 tbsp whiskey
Line a 23cm tart pan with lightly greased baking paper. Set aside.
For the roast rhubarb, preheat oven to 200C. Rinse rhubarb well under cold water, shake off excess water, then place into a roasting dish large enough to fit the rhubarb in a single layer.
Sprinkle the rhubarb all over with sugar and drizzle with vanilla extract and whisky. Toss to coat, then roast for 15-20 minutes until tender but still maintaining its shape. Set aside to cool.
Meanwhile, melt the chocolate by placing it in a bain-marie (a heatproof bowl set over a saucepan of lightly simmering water). Stir occasionally.
Add butter and a pinch of salt and stir until completely melted. Remove from the heat and allow to cool slightly.
In the bowl of a food mixer or using a handheld beaters, beat the eggs and sugar on high speed for 7-8 minutes until pale and fluffy.
Add the melted chocolate mixture and gently fold into the mix. Finally add the flour and fold in until just combined.
Reduce the oven temperature to 180C.
Pour the mixture into the prepared pan, then bake in the oven for 20-25 minutes, until the top is crisp and firm and the inside has the consistency of a fudgy chocolate brownie.
Remove from the oven and let cool in the tin before transferring to a serving plate and topping with rhubarb.