Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for preparing the biscuit, weigh out the egg and cold water. add the biscuit mix. with a whisk, beat at fast speed for 8-10 minutes. then, fold in the sieved cocoa powder. pour into a round baking ring of 14cm diameter. bake at 200 degrees celcius for about 20 minutes. after cooling, cut the biscuit twice and fill and spread with apricot jam. allow to set at room temperature. melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart. decorate with chocolate shavings and dust with icing sugar.

Target recipe: preheat oven to 180°c. place cooking chocolate into covered microwave dish. heat on high for 2 minutes. stir. keep microwaving in 1 minute bursts whilst stirring in between until chocolate melts and is shiny. add eggs, sugar, liqueur and mix well. bake pastry shell blind for 15 minutes. remove the paper and rice and bake a further 12 minutes until pastry is lightly golden. fill tart with chocolate mixture and bake further 18-20 minutes until set. allow to cool and then dust with cocoa to serve.