New recipe!! Soft Gluten-Free Tart with Coffee, Chocolate, and Hazelnut.

A refined and enveloping dessert, perfect for chocolate and coffee lovers, flavors that blend wonderfully with hazelnut.

The soft gluten-free dark chocolate base welcomes an intense coffee soak that enhances flavors and adds softness. At the center, a velvety dense coffee sauce that adds character, while the cream of whipped cream, mascarpone, and Nutella wraps each bite in a cloud of sweetness.

An elegant dessert with a bold and irresistible taste, ideal for any special occasion.
Preparing it is easier than you think, shall we make it together?

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Difficulty: Easy
Cost: Cheap
Rest time: 2 Hours
Preparation time: 1 Hour
Portions: 10
Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 eggs (at room temperature)
2/3 cup sugar
2/3 cup gluten-free cake flour
3 tbsp vegetable oil
3.5 oz dark chocolate
1 tsp baking powder
1 pinch salt
1 tsp vanilla extract
3/4 cup coffee
1/2 cup sugar
2 tbsp gluten-free corn starch
1 coffee cup coffee
1 coffee cup water
1 tbsp sugar
9 oz mascarpone (lactose-free for me)
1 1/4 cup sweetened whipped cream (if you prefer fresh cream add a little powdered sugar)
3.5 oz Nutella®
to taste toasted hazelnuts and hazelnut crumbs (for decoration)

Tools

Bowls
Electric Whisks
Saucepan
Smart Mold

Steps

Prepare all the ingredients for the base, butter and flour the baking pan, preheat the oven to 350°F.
Chop the dark chocolate and melt it, you can do this in a double boiler or in the microwave (in this case, 30 seconds at full power, stir and repeat until completely melted), let it cool slightly.
In a separate bowl, beat the eggs with the sugar using the electric whisks for 7-8 minutes, they should triple in volume, then while still whisking, add a pinch of salt, vanilla, and oil. Now add the melted chocolate while still whisking briefly to not deflate the mixture too much, finally add the sifted flour with the baking powder, mix with a spatula from bottom to top.
Pour the mixture into the previously buttered smart mold and bake at 350°F for about 25 minutes.
Always do the toothpick test to verify the cooking, remove from oven and let cool at room temperature. Meanwhile, prepare the filling.
First, prepare the coffee soak, make a coffee cup, add the same amount of water and sweeten with a tablespoon of sugar. Soak the base evenly.
Now let’s prepare the coffee sauce. In a saucepan, mix the sugar with the starch, add a little coffee and mix well, then add the rest of the coffee. Place on the heat and thicken while stirring continuously like a regular cream. Once ready, pour the coffee cream over the base and let cool, first at room temperature then move it to the refrigerator.
While the base cools, take care of the cream.
The secret for a nice firm whipped cream and mascarpone cream is to whip them together, yes because mascarpone whips! So, in a large bowl, place the mascarpone, soften it with the electric whisks for a few seconds, then start pouring the cream slowly while continuing to whip, you will get a nice firm cream. At this point, also add the hazelnut cream.
Transfer the cream into a piping bag with a nozzle and cover the cake, I used two and alternated a star nozzle and a plain one.
Finish by decorating with the toasted hazelnuts and place it in the refrigerator to cool well for a couple of hours, then it will be ready to enjoy!