The soft chocolate tart is a fluffy cake baked in a special mold called a “smart mold”, it has nothing to do with the classic tart made with shortcrust pastry but it’s a fantastic base to enrich with creams, fruits, and jellies. Its feature is having a cavity to hold fillings, it’s easy to make, quick to bake, and stays soft for days.
In recent years, the smart mold has gained much success; in no time, you can create stunning desserts to amaze your guests. To achieve a perfect base, you must whip the room temperature eggs with sugar for a long time, this way they will incorporate a lot of air that will give lightness and fluffiness to your cake during baking.
The recipe I’m proposing to you is truly fantastic, containing both cocoa and dark chocolate, and it doesn’t need soaking. Just fill it as desired and serve.
Try the other basic recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: Person
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 381.93 (Kcal)
- Carbohydrates 55.81 (g) of which sugars 37.79 (g)
- Proteins 7.23 (g)
- Fat 16.39 (g) of which saturated 9.74 (g)of which unsaturated 6.14 (g)
- Fibers 3.36 (g)
- Sodium 44.20 (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
- 1 1/2 tsp baking powder
- 3 eggs (medium, at room temperature)
- 3/4 cup sugar
- 3 1/2 tbsp butter
- 3 1/2 oz 50% dark chocolate
- 1 tsp vanilla extract
Tools
- 2 Bowls
- 1 Scale
- 1 Sifter
- 1 Electric Whisk
- 1 Cake Pan for soft tart or smart mold
Procedure
Chop the chocolate into pieces, add it to the butter and melt in a double boiler or microwave. Set aside.
Sift the flour with the baking powder and cocoa.
In a large bowl, whip the room temperature eggs with sugar for 6-7 minutes; they should become light, frothy, and triple in volume.
Once well whipped, add the vanilla, the melted chocolate with butter, and mix with a spatula to avoid deflating the mixture. Then add the sifted flour with cocoa and baking powder, continuing to gently mix from top to bottom.
The batter is ready.
Pour the batter into a greased and floured soft tart mold.
Bake the cake in a preheated static oven at 338°F (170°C) for about 20 minutes (baking time depends on your oven’s power).
Perform the toothpick test to check for doneness; if necessary, extend the baking time by 5 minutes, being careful not to overbake, or it will become dry.
The soft tart with chocolate is ready; take it out of the oven, wait a few minutes, and invert it onto a tray. Let it cool completely and fill as desired.
Tips
Storage
The soft tart with chocolate can be stored at room temperature for 2-3 days well covered
If not used immediately, you can freeze it and use it when needed.
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