Chocolate tarte with AETOS wine
450ml AETOS Orcia Sangiovese
2 cloves
140g butter
175g sugar
3 eggs
175g flour
20g cacao
5g backing powder
80g fondant
Preparation:
Simmer cloves and wine for about 2 hour reducing the mixture to 1/3. Strain and cool. Gently whisk together sugar and butter. Add eggs, flour, baking powder and cacao and mix very well. Gradually stir in the 130ml of the reduced wine. Bake the tarte at 180°C for approximately 30-35 minutes. Heat the fondant over a warm water bath, add the remaining 20ml of reduced wine and glaze the chocolate tarte.
Gaetano Vaccaro, Executive Chef at the ADLER Thermae Spa & Sport Resort
2 cloves
140g butter
175g sugar
3 eggs
175g flour
20g cacao
5g backing powder
80g fondant
Preparation:
Simmer cloves and wine for about 2 hour reducing the mixture to 1/3. Strain and cool. Gently whisk together sugar and butter. Add eggs, flour, baking powder and cacao and mix very well. Gradually stir in the 130ml of the reduced wine. Bake the tarte at 180°C for approximately 30-35 minutes. Heat the fondant over a warm water bath, add the remaining 20ml of reduced wine and glaze the chocolate tarte.
Gaetano Vaccaro, Executive Chef at the ADLER Thermae Spa & Sport Resort
