Soft tart with cream and hot chocolate. A simple and quick cake to prepare, perfect to serve as a dessert at the end of a meal. Egg-free.
If you know my blog, you have surely seen many versions of the soft tart. I love the soft tart, and I usually prepare it when I’m invited to dinner at friends’ houses. As I told you, it’s a simple and quick cake to prepare. It is very versatile because you can fill and decorate it according to your tastes.
Today to fill the cake I used hot chocolate. Yes, you read that right. I prepared the hot chocolate with two packets of Ciobar that I still had in the pantry from last winter, and I used it to fill my soft tart. Then I decorated it with whipped cream, chocolate flakes, and grated coconut. Naturally, as I mentioned before, once the base is prepared, you can fill it as you like.
But let’s see right away how to prepare the soft tart with cream and hot chocolate.
This content contains one or more affiliate links.
If you haven’t done so yet, subscribe to my channel YouTube Have Fun in the Kitchen to not miss my VIDEO RECIPES.
You might also like these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the base
- 6 oz oz water
- 0.9 cups cup sugar
- 1/2 cup cup sunflower oil
- 1 packet baking powder
- 2.5 cups cup all-purpose flour
- 1/4 cup cup unsweetened cocoa powder
- 1/2 cup cup milk
- 2 packets hot chocolate (type Ciobar)
- 1/2 cup cup heavy whipping cream
- to taste sugar
- to taste dark chocolate (chopped)
- 1/2 cup cup grated coconut
Tools
- 1 Bowl
- 1 Mixer
- 1 Tart pan
- 1 Pastry bag
How to Prepare the Soft Tart with Cream and Hot Chocolate
First, prepare the base. In a bowl, combine the sugar, water, oil, and milk. Mix well.
Add the flour, baking powder, and cocoa. Mix with an electric mixer until smooth and lump-free.
Pour the mixture into a greased and floured clever tart pan. If you’re not familiar with the clever tart pan, you can take a look at it by clicking here.
Bake in a preheated oven, static at 180°C (356°F), and let it cook for about 30 minutes. Remember to check the cooking times based on your oven by doing the toothpick test.
Remove from the oven and place the cake on a serving plate. The part with the indentation should be on top.
Prepare two packets of hot chocolate. I used Ciobar. To prepare it, I followed the instructions on the back of the packet.
Pour the hot chocolate into the indentation of the cake. Place everything in the refrigerator and let it rest for about two hours.
After the resting time, whip the cream to stiff peaks. If you are using unsweetened cream, you can add two tablespoons of sugar, but decide based on your taste.
Place the cream in a pastry bag and decorate the cake.
To finish, add chocolate flakes and grated coconut.
Keep refrigerated until ready to serve.
