The soft dark chocolate tart with a smart mold is the ideal base for making delicious desserts with your favorite filling.
It is made with dark chocolate and cocoa, and the result is delicious and very fragrant. While it bakes and when you take it out, your house will be filled with an intense and irresistible smell.
Using soft tarts as a base for making cakes is an idea that allows us to create impressive desserts without all the complexity that comes with using a sponge cake.
This indeed needs to be carefully cut, moistened, and filled even in the center, and finally covered with cream or whipped cream.
Instead, in our case, just moisten the surface, fill it as you like, and you’re done.
A smart idea that saves effort while producing sumptuous-looking and delicious-tasting desserts.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 264.62 (Kcal)
- Carbohydrates 30.26 (g) of which sugars 14.36 (g)
- Proteins 6.46 (g)
- Fat 14.60 (g) of which saturated 5.63 (g)of which unsaturated 8.30 (g)
- Fibers 3.43 (g)
- Sodium 68.01 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 4.2 oz dark chocolate (at 50%)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sunflower oil
- 3 large eggs
- 3.4 oz milk
- 2 1/2 tsp baking powder
- 1/2 packet vanillin
- 1 pinch salt
Tools
- 1 Mold smart tart mold with bottom diameter 9.8 inches and top 11.8 inches, or 11 inches diameter
- Electric Beaters
- 1 Brush kitchen brush
- 1 Spatula silicone spatula
Preparation
To prepare the soft dark chocolate tart with a smart mold, start by melting the dark chocolate with the milk in a double boiler.
In a bowl, use electric beaters to mix the eggs with the sugar and vanillin.
When you have a well-foamed mixture, add the oil and sifted flour with cocoa and baking powder, and mix.
Then add the melted chocolate and the pinch of salt, and incorporate it still using the electric beaters.
Pour into the smart mold evenly greased with a brush and floured or treated with a non-stick spray and bake at 340 degrees Fahrenheit in a preheated static oven, in the middle-lower part, for about 20 minutes.
Before removing from the oven, do the toothpick test.
The inside and surface should be dry; when they are, do not extend the baking time.
Let the tart cool in the mold and then turn it directly onto the serving plate.
The soft dark chocolate tart is now ready.
Before filling it, it is advisable to moisten the surface to make the final result more tender to bite.
Storage
If not filled, it keeps well closed in a cake container or under a glass dome at room temperature for 4-5 days.
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