The soft chocolate and almond tart is a soft base that is baked in a special pan called “smart mold”, prepared quickly with few ingredients, but the result is surprising. The cake is soft, fragrant, and slightly moist, enriched by the intense taste of chocolate and the delicacy of almond flour.
The smart mold, with its particular shape, allows you to easily obtain a base ready to be filled: custard, namelaka, chocolate ganache or fresh fruit are just some of the fillings you can use.
I find it to be the ideal solution when you have little time but want to serve a scenic dessert that captivates at first taste. At Christmas, I made the Christmas soft tart, a beautiful orange red base with vanilla namelaka and red fruits, a fresh, delicious, and beautiful dessert to bring to the table. If you want to try a simpler version, I recommend the soft tart with cream and strawberries.
Versatile and always appreciated, this base is perfect to customize according to your tastes, I will make a delicious Easter tart.
Whether for a party, a dinner with friends, or a Sunday lunch, the soft chocolate and almond tart will soon become a staple of your kitchen.
Also try the other versions:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 384.70 (Kcal)
- Carbohydrates 47.92 (g) of which sugars 34.60 (g)
- Proteins 7.42 (g)
- Fat 19.66 (g) of which saturated 8.93 (g)of which unsaturated 5.63 (g)
- Fibers 4.03 (g)
- Sodium 43.37 (mg)
Indicative values for a portion of 100 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
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3 eggs (medium, at room temperature)
- 3/4 cup sugar
- 3 1/2 tbsp butter
- 3.5 oz 50% dark chocolate (you can also use a more bitter chocolate if preferred)
- 1 tbsp vanilla extract
Tools
- 2 Bowls
- 1 Scale
- 1 Sieve
- 1 Electric mixer
- 1 Tart pan for 11-inch soft tart
- 1 Spatula
Procedure
Chop the chocolate into small pieces, add it to the butter and melt in the microwave or in a bain-marie. Set aside.
Sift the flour with the baking powder and cocoa, add the almond flour and mix.
In a large bowl, beat the eggs at room temperature with the sugar until they are light, frothy, and triple in volume.
When well beaten, add the vanilla, the melted chocolate with butter, and mix with a spatula to avoid deflating the mixture, then fold in the sifted flours while continuing to mix gently from top to bottom.
Pour the batter into a greased and floured mold with sugared cocoa.
Bake the cake in a preheated static oven at 338°F for about 20 minutes.
Do the toothpick test to check the cooking, if necessary extend it a few minutes, be careful not to overcook it otherwise it will become dry.
The soft tart with chocolate and almonds is ready, take it out of the oven, wait a few minutes, and turn it over onto a tray.
Let it cool completely and fill as desired. I will prepare a delicious Easter tart, which I will publish next week.
