Chocolate Soft Tart Base.
Simple, fast, perfect.
The chocolate soft tart base is a recipe that I love, simple and quick to make, super soft, versatile, and delicious, a low cake that does not need soaking and is perfect to fill in different and delicious ways, thus creating an infinity of desserts with many flavors always with the same base, this one that you will no longer change 😉
Among the many fillings tried: chocolate ganache, mascarpone cream, custard, chocolate custard, coconut cream, hazelnut spreads like Nutella, and anything you prefer.
Many ask me where to find the smart mold, I took this one that you find CLICKING HERE.
Also try:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 11-inch tart pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 large eggs (at room temperature)
- 140 g sugar
- 1/3 cup corn oil (or 1/2 cup butter at room temperature)
- 1/4 cup milk (at room temperature)
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Tart Pan
- 1 Oven
- 1 Tray
Steps
First, butter a 10-inch intelligent mold (the tart one with scalloped edges and a raised border on the bottom).
Preheat the oven to 340°F.
Sift the flour with cocoa and baking powder, mix the powders together, set them aside.
In a stand mixer or with electric beaters, beat the eggs with the sugar and a pinch of salt until you get a nice puffy and foamy mixture.
Add the oil (or butter which should be very soft) to the egg mixture little by little, always beating with the beaters.
Gradually add the milk and vanilla extract while continuing to beat.
As soon as everything is well blended, add the sifted flour mixture little by little while continuing to beat first at very low speed, then incorporate the powders, increase the speed and beat for another minute.
Pour the obtained batter into the buttered mold and level it with a spatula.
Bake in a preheated oven at 340°F for about 20-25 minutes, always check with a toothpick in the center for doneness.
Turn the cake over onto a tray and let it cool before filling it as you like.
First, butter a 10-inch intelligent mold (the tart one with scalloped edges and a raised border on the bottom).
Preheat the oven to 340°F.
Sift the flour with cocoa and baking powder, mix the powders together, set them aside.
Place the eggs, with a pinch of salt and sugar in the bowl 50 seconds/speed 5.
Add the oil, vanilla, and milk 30 sec/speed 2.
Also add the sifted powders 20 sec/speed 1, scraping everything from the edges to the center and work another 30 seconds/speed 5.
Pour the mixture into the buttered mold and level it with a spatula.
Bake in a preheated oven at 340°F for about 20-25 minutes, do the toothpick test.
Turn the cake over onto a tray and let it cool.
The chocolate soft tart base is ready to be filled as you prefer. Enjoy your preparation.
Also try the Lindt Cake, you can find the recipe CLICKING HERE.
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