1 tart shell baked blind
140g/5oz unsalted butter
150g / 5.5oz good quality chocolate 70% cocoa solids
8 tbs cocoa powder, sifted
pinch salt
4 eggs
200g / 7 oz caster sugar
3 tbs golden syrup
3 medium heaped tbs sour cream
Place butter, chocolate, cocoa and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occassionally until well mixed in. In another bowl, beat eggs and sugar together until light and well creamed and then add the golden syrup and sour cream. Stir chocolate mixture into egg mixture. Once mixed well, pour in to tart case and cook for 40-45 mins at 150C/300F.
Allow to cool on rack for an hour.
