Soft Cocoa Tart with Whipped Cream and Coffee.
I share with you this delight that you can prepare in only 45 minutes! I made it for my husband’s birthday and the effect was: “WOW”.
For the base I used my cocoa water cake, a true guarantee. I baked the cake in the clever tart pan—that pan which, once inverted, has the perfect well to receive the filling, making the cake very scenic.
No worries! If you don’t have that pan, you can simply fill the cake by cutting it in half.
I made everything tastier with a very simple cream made with whipped cream and coffee. This cake is egg-free, so it’s also perfect for those with intolerances.
Let’s get baking!
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 45 Minutes
- Cooking time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the soft tart with whipped cream and coffee
- 2 cups all-purpose flour
- 4 tbsp unsweetened cocoa powder
- 1 cup water (warm)
- 3 1/3 tbsp vegetable oil
- 1/2 cup granulated sugar
- 4 tsp baking powder
- 3/4 cup sweetened whipping cream (or 3/4 cup heavy cream + 1/4 cup sugar)
- 2 2/3 tbsp coffee (cold)
Tools for the Soft Tart
- 1 Pan 11 in
Steps for the soft tart with whipped cream and coffee
In a bowl, mix the dry ingredients: the flour, the sugar, the cocoa, and the baking powder.
Add the water and oil in a thin stream, and stir until you obtain a smooth and creamy batter.
Whether you’re using the clever tart pan with the well (ideal for this tart) or a traditional pan, remember to butter and flour the sides and base well to make removal easier.
Pour the smooth, creamy batter into the pan, distributing it evenly.If you want to add a decadent touch: drop dark chocolate chips onto the surface of the batter and press them lightly inward.
Bake in a preheated static oven at 356°F, positioning the pan in the center of the oven.
Bake for 30-35 minutes.
Cooking time depends a lot on the pan size! Mine, being large, took little time to cook.
To be safe, after 30 minutes always perform the toothpick test.Once removed from the oven, let the cake cool completely inside the pan.
Only when it is cool, invert it gently onto a serving plate or cutting board. (If you used the clever pan, the well for the cream will be ready immediately!)
After refrigerating it for several hours, whip the cream in a bowl.
When the cream is almost whipped, add the cold coffee little by little. Whisk until completely combined.
Although the pan already provides the well, I preferred to hollow out the cake slightly, removing some of the crumb (which I then ate for breakfast). This way, the cream will be more abundant and thicker once the cake is sliced.I piped the cream with a piping bag to create decorative rosettes, but you can simply spoon it into the well, or (if using a classic pan) cut the cake in half and fill it inside.
Generously dust with unsweetened cocoa before serving.
The Soft Cocoa Tart with Whipped Cream and Coffee is ready to amaze your guests! It’s the perfect dessert for special occasions.
I hope you liked this recipe as much as my husband and all of us did!
See you with the next sweet treat!
Hugs, Giusi.
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Storage and tips for the Soft Tart
Keep the cream, the bowl and the beaters in the refrigerator for 2-3 hours before using. This will ensure a firm and stable whipped cream!
If you want a stronger coffee flavor, you can prepare a coffee syrup with a little sugar and lightly moisten the cake (the well or the base, if you cut it) before adding the cream on top.
Store the cake in the refrigerator, covered with a food dome, until ready to serve.
To enjoy it at its best and to smell all the aromas of the cream and coffee, remember to remove the cake from the fridge 10-15 minutes before serving.
