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The Silo Hotel Dining

Tel: +27 (0) 21 670 0511
16 May2022

by Nicole Sorour

Bring The Royal Portfolio Dining Experience Home.

When guests are looking for something a little more decadent to end off a delicious meal, The Silo Hotel’s talented Pastry Chef, Devin Jones, always suggests this Chocolate Tart as a sweet ending to any evening spent in The Granary Café.

Discover the secrets behind his mouth-watering, double-textured Chocolate Tart below – and be prepared to enjoy a silky slice of complete indulgence! Devin usually finishes his plating off with Italian meringue, macerated berries, shortbread crumble and raspberry sorbet – but a sprinkle of fresh berries and a scoop of ice cream at home will satisfy every palate as well.

Step 1: Cocoa sweet pastry


240g Butter (room temperature)
180g Icing Sugar
30g Ground Almonds
2 Eggs
5g Salt
50g Cocoa Powder
120g & 300g Cake Flour

Mix butter, icing sugar, ground almonds, eggs, salt, cocoa powder, and 120g of cake flour in an electric mixer on a low speed with a beater attachment until homogenous. Be careful not to overmix, and then add the rest of the 300g cake flour. Mix until a dough is formed. Roll immediately and line your tart case. Use a sheet of baking paper on top of the pastry, and blind bake the tart case. Bake off at 180°C for 15 min. Take the tart out of the oven and remove the paper and further bake for another 5 min to fully cook the pastry. Allow cooling before the next step.

Step 2: Bake Chocolate Tart


115g Dark Chocolate (high quality)
75g Butter
2 Eggs
2 Egg Yolks
45g Castor Sugar

Melt butter and chocolate in the microwave or over a double boiler. Blend eggs and sugar with a hand blender, and then again with the butter and chocolate. This is quite a liquid chocolate mix so it should spread easily onto the baked tart case. Bake at 175°C for 12-14 min. Allow the tart to cool before the next step.



200g Cream
120g Dark Chocolate (high quality)
40g butter
40g castor sugar

Heat the cream with castor sugar and pour over the chocolate once it has boiled. Stir gently to combine or blend with a hand blender (be careful not to incorporate air while blending). Once combined stir or blend in the butter. Pour this mixture over your cooled & baked chocolate tart. Maneuver the tart so that it is completely covered and gently tape it to get rid of bubbles. Allow the ganache to set in the fridge. Once it has set, remove it from the tart case and portion as desired.

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