The double chocolate tart is a delicious dessert with a base of easy tart and filled with three layers of chocolate ganache.
Easy to make, this tart is perfect for occasions or to use up excess chocolate.
The first time my son tasted it, he said: “It’s out of this world!” and if a child says so, who are usually super critical, you can believe him.
Making it is not difficult at all, just follow the rest times for the ganache and the result will be well worth it.
Of course, for the base, you can also consider using classic shortcrust pastry, but why complicate things when they are easy?
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 3 Days 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Fall, Winter, and Spring
Ingredients
- 1 cup Type 1 flour (or 00)
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 pieces eggs
- 1/4 cup rice oil (soft)
- 1/2 cup milk
- 1 tsp baking powder
- 7 oz 50% dark chocolate
- 1/2 cup fresh liquid cream
- 9 oz white chocolate
- 1/2 cup heavy cream
- chocolate chips (or chocolate curls)
Tools
- Clever mold 24
- Electric beaters
Preparation
In a bowl, mix the eggs with the sugar using electric beaters for about 5 minutes. Slowly add the oil in a thin stream while mixing at low speed.
Add the milk.
Mix all the sifted dry ingredients and add to the batter. Blend until smooth and lump-free. Lightly grease and flour the clever mold, pour the batter, and bake in a preheated oven at 350°F for about 25 minutes. Wait until it cools completely before unmolding.
Chop the white chocolate, place it in a bowl, and pour hot cream over it in two batches. Stir to melt the chocolate gently, avoiding bubbles on the surface. Cover with plastic wrap touching the surface and wait until it’s cold before using.
Do the same with the dark chocolate.
Pour half of the white ganache over the cooled cake base. Refrigerate for about 10 minutes, then pour the dark chocolate ganache on top.
After resting in the refrigerator for about 10 minutes to set the dark ganache, pour the reserved white ganache on top.
Before it fully solidifies, decorate the edges of the double chocolate tart with dark chocolate curls or chocolate chips.
Tips:
For the best result, it’s advisable to make the tart the day before so all the flavors blend perfectly.
Storage:
It can be stored in the fridge, ideally in a cake container, for up to 4 days.
Can I split the work over two days?
Absolutely. You can prepare and bake the base the day before and make the ganache the next day.
Can other types of chocolate be used for the ganache?
The tart is designed with contrasting ganaches, both for taste and visual appeal when sliced. However, nothing prevents you from experimenting.
