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-Tom Eats Cake sets pulses racing with Choco Leibniz Chocolate Tart-<\/p>\n
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INSTAGRAM<\/a> | FACEBOOK<\/a> | TWITTER<\/a><\/p>\n Treat yourself and that someone special to a decedent and indulgent recipe lovingly created by Great British Bake Off star Tom Hetherington.<\/p>\n Tom\u2019s Chocolate Tart has been created using Bahlsen Choco Leibniz, a buttery biscuit topped with a thick slab of smooth and indulgent chocolate. These indulgent treats, are designed to fall in love with, and are the ideal snack to treat yourself.<\/p>\n Tom\u2019s recipe takes this treating to the next level with this decadent and indulgent chocolate tart. Bahlsen has created delicious baked goods for more than 129 years and is a family run business based in Germany. Choco Leibniz biscuts come in five flavour variations, Dark Chocolate, Chocolate Orange, Caramel, White Chocolate and Milk and they RRP at \u00a31.55.<\/p>\n Commenting on the recipie he created, Tom said: \u2018\u2019For this recipe I used the milk chocolate Choco Leibniz biscuits; however their Chocolate Orange, Dark Chocolate, White Chocolate and Caramel Biscuits would all make a delicious substitute.\u2019\u2019<\/p>\n Tom Eats Cake Bahlsen Choco Leibniz Chocolate Tart<\/strong><\/p>\n For the base: For the tart:<\/p>\n 200g dark chocolate (70% min cocoa) To serve: Prepared in 15 minutes, the recipe for this deliciously rich dessert serves 2.<\/p>\n Method:<\/p>\n 1 – For the base, crush the Choco Leibniz biscuits with a rolling pin until they resemble chocolaty breadcrumbs and then stir in the melted butter.<\/p>\n 2 – Split the biscuit crumbs into the bottom of two dishes and press down with the back of a spoon. Chill in the fridge whilst preparing the filling.<\/p>\n 3 – Place the cream in a saucepan and heat until almost simmering.<\/p>\n 4 – Add the chopped chocolate to the cream, along with the vanilla and butter. Stir until the chocolate has melted and you have a smooth, glossy mixture.<\/p>\n 5 – Gently spoon dollops of the mixture over the biscuit crumbs.<\/p>\n 6 – Tap on your work surface to level the top, and place in the fridge for at least 2 hours.<\/p>\n 7 – Remove from the fridge and and sprinkle the top of the tarts with cocoa powder.<\/p>\n 8 – To serve, place each tart on a plate, along with 4 or 5 raspberries. Pour over a healthy volume of double cream, and enjoy!<\/p>\n Bahlsen Choco Leibniz are available from all major retailers with an RRP of \u00a31.55.<\/p>\n Credit: Recipe created by Tom Hetherington in collaboration with Bahlsen Biscuits.<\/p>\n Keep That Loving Feeling Going! British Bake Off Star Creates the perfect sharing dish to make at home to keep that Loving feeling going! -Tom Eats Cake sets pulses racing with Choco Leibniz Chocolate Tart- www.bahlsen.co.uk INSTAGRAM | FACEBOOK | TWITTER Treat yourself and that someone special to a decedent and indulgent recipe lovingly created […]<\/p>\n","protected":false},"author":5,"featured_media":563344,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-563336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/563336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=563336"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/563336\/revisions"}],"predecessor-version":[{"id":564438,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/563336\/revisions\/564438"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/563344"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=563336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=563336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=563336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4no Choco Leibniz biscuits
\n25g salted butter<\/p>\n
\n200ml double cream
\n25g salted butter
\n1tsp vanilla extract<\/p>\n
\n1 tbsp cocoa powder
\nraspberries
\ndouble cream<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/30171759_919004031607658_261693550990742516_o.jpg\")
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