The soft chocolate and berry tart is a fresh and delicious dessert where the creaminess and sweetness of chocolate blend divinely with the tartness of berries; a simple and very quick dessert to prepare that can be served at the end of a meal but is also perfect for a birthday or buffet. Very similar to the Lindt cake, I am sure it will win you over!
As a base, I used my soft chocolate tart, a soft cake baked in a special mold called a “smart mold”, a fantastic base to enrich with creams, fruit, and jellies. Its characteristic is having a cavity to hold the fillings, it is easy to make, very quick to bake (it will only take you 20 minutes) and stays soft for days.
Here are some other chocolate desserts to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 338.03 (Kcal)
- Carbohydrates 39.09 (g) of which sugars 27.32 (g)
- Proteins 4.63 (g)
- Fat 19.14 (g) of which saturated 7.56 (g)of which unsaturated 4.64 (g)
- Fibers 3.21 (g)
- Sodium 25.63 (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
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 eggs (medium, room temperature)
- 3 1/2 tbsp butter
- 3/4 cup sugar
- 2 tsp baking powder
- 3 1/2 oz 50% dark chocolate
- 1 tsp vanilla extract
- 7/8 cup heavy cream
- 7/8 cup 50% dark chocolate (high quality)
- 2 tsp glucose (to make the glaze shinier, optional)
- 2 1/4 cups mixed berries (as desired)
- as needed mint (fresh leaves)
Tools
- 3 Bowls
- 1 Scale
- 1 Sieve
- 1 Electric Whisk
- 1 Cake Pan for soft tart or smart mold 11 inches
Procedure
Coarsely chop the dark chocolate, place it in a small bowl, add the butter in cubes, and melt it in the microwave or bain-marie.
Sift the flour with the baking powder and cocoa.
In a large bowl, beat the eggs with the sugar until they become light and fluffy.
Add the vanilla and melted chocolate, mixing with a spatula to avoid deflating the mixture.Add the sifted flour, continuing to gently mix from top to bottom.
Pour the batter into the greased and floured mold.Bake the cake in a preheated static oven at 340°F for about 20 minutes. Do the toothpick test to check for doneness but be careful not to overcook it.
The soft chocolate tart is ready, remove it from the oven, wait a few minutes, and turn it upside down on a plate. Let it cool completely.Coarsely chop the chocolate, place it in a small bowl with the cream and glucose, melt it in the microwave at maximum power for 2 minutes, stirring the mixture every 30 seconds.
If you don’t have a microwave, you can melt it in a bain-marie.
The filling is ready but needs to cool down, which will take about 20/25 minutes, so keep it at room temperature and stir it often to keep it fluid.
Gently wash the berries under cold water, place them on a few sheets of kitchen paper, and let them dry. Wash the mint leaves as well.
Pour the chocolate ganache into the cake’s cavity and place it in the fridge for 2 hours to allow the filling to firm up.
Decorate the top of the cake with berries and a few fresh mint leaves.
The soft chocolate and berry tart is ready to enjoy.
Tips
Storage
The soft chocolate and berry tart keeps in the fridge for 3/4 days, well covered.
***********************
For recipe advice contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, and I will be happy to publish them on my social media
