SOFT COFFEE AND CHOCOLATE TART is an original and delightful dessert, perfect for ending lunches and dinners. It’s an unpretentious dessert, very easy and quick to prepare but impressive for your special occasions. We can decorate and garnish it in many ways and make it suitable for special occasions like anniversaries and birthdays. The base is soft, baked in a smart mold with a central groove essential for this preparation, while the filling I used for this recipe is a CHOCOLATE GANACHE, very easy and quick to make!
But now let’s go to the kitchen and I’ll show you how to prepare the SOFT COFFEE AND CHOCOLATE TART
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1 1/8 cups all-purpose flour
- 2/3 cup sugar
- 2 eggs
- 3 tbsps vegetable oil (or 3 1/2 tbsps butter)
- 2 tbsps coffee (espresso)
- 1 1/4 tsps baking powder
- 7 oz dark chocolate
- 7 oz heavy cream
- 3/4 cup roasted hazelnuts
Tools
- 1 Kitchen scale
- 1 Mold
- 1 Electric whisk
Steps
Let’s start preparing the
Let’s start preparing the soft tart with coffee. Beat the eggs with the sugar using electric whisks until light and fluffy
Add the espresso coffee (or brewed with a moka pot), the oil and continue to beat the mixture.
Add the flour and baking powder sifted together and beat until you get a smooth, lump-free batter.
Pour it into a smart mold 9 inches wide, previously greased, and level it with a spatula.
Bake in a preheated static oven at 350°F for about 25 minutes. Once the tart is ready, remove from the oven and let it cool.
Prepare the CHOCOLATE GANACHE cream
First, chop the dark chocolate into pieces using a knife and set aside.
Pour the heavy cream into a saucepan, over moderate heat. Once it nears boiling, add the chopped dark chocolate and stir. After 2 minutes, when the chocolate is almost completely melted, remove the saucepan from the heat and stir.
Let it cool at room temperature for 30 minutes
After 30 minutes, pour the ganache into the soft base and level it with the back of a spoon, decorate with roasted hazelnuts,
Enjoy your meal!!
Marge’s Tips
Marge’s Tips
The cake should be stored in the refrigerator well covered and consumed within three days
The cake should be stored in the refrigerator well covered and consumed within three days
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