Soft cocoa tart with clever mold, a simple and delicious recipe ideal for filling with creams of all kinds.
Try it also with the dark chocolate Ganache cream, easy to make.
I have wanted to make the soft tart with the clever mold for a long time.
I confess that mine is 12 inches and it didn’t seem easy to use, but the recipe is really perfect, the consistency of the cake is delicious and in a few days I will also leave you the complete recipe with final filling.
One of the characteristics of this soft tart is that it’s butter-free, and I also decided not to use it to grease the mold. Instead, it’s possible to brush the entire surface with a little seed oil, the same used in the recipe, and then flour it.
If you like cocoa desserts, here below you will find my favorites.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12-inch mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 3/4 cup sugar
- 2 eggs
- 1 tbsp baking powder
- 1/3 cup sunflower seed oil
- 1 cup water
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Mold
- 1 Spatula
Steps
To make the Soft Cocoa Tart with a 12-inch clever mold, first work the eggs with the sugar for a couple of minutes.
Subsequently add the room temperature water, sunflower seed oil, unsweetened cocoa, baking powder, and finally the flour.
Continue mixing with the electric whisks until you obtain a smooth and lump-free mixture.
With the help of a spatula, gather any residues from the edge of the bowl and incorporate them into the batter.
Pour the mixture into the greased and floured mold, level it, and put it in a preheated ventilated oven at 350°F for 25 minutes.
Do the toothpick test before removing the cake from the oven.
If it comes out dry once inserted, the cake is ready.
Before flipping it to remove it from the mold, let it cool well and then help yourself with a perfectly flat plate to avoid breaking the dessert.
