Crustless Chocolate Tart
2 cups milk
1/2 cinnamon stick, optional
1 tsp each lemon and orange rind, in thin strips
1/2 cup plain flour
1 Tbsp cocoa
3/4 tsp baking powder
1/2 cup caster sugar
2 eggs, separated
1/2 tsp imitation vanilla essence
250g chocolate, chopped
2/3 cup cream
1/3 cup soft brown sugar
1 Tbsp coffee powder
1. Place milk, cinnamon stick, rind and butter in a pan; bring to the boil. Remove from heat, cover and leave for 15 minutes. Strain milk into a bowl, discarding cinnamon and rind.
2. Combine sifted flour, cocoa and baking powder and sugar in a bowl. Combine milk, egg yolks and essence and beat gradually into flour mixture. Transfer mixture to pan. Heat, stirring constantly, until boiling. Reduce heat to a simmer, cook for 3 minutes. Remove from heat; leave to cool.
3. Preheat oven to moderate 180c. Place egg whites in a clean, dry bowl. Using electric beaters, beat until stiff peaks form. Using a metal spoon, fold into cocoa mixture. Pour into greased 23cm pie plate. Bake 30 minutes, or until set. Serve in wedges with Mocha Sauce and cream.
4. To Make Mocha Sauce: Place all sauce ingredients in a small pan; heat gently, stirring constantly. Pour over tart wedges.