A soft and light cocoa base, ready in just a few minutes and perfect to fill with whatever you like: pistachio cream, whipped cream and strawberries, chocolate ganache, Greek yogurt, or mascarpone. It bakes in a smart mold and comes out with that perfect central cavity to fill.
Easy, quick, and clever… The base of this smart cocoa tart is soft, slightly moist, and intensely flavored, perfect even on its own! It doesn’t need to be soaked with milk or syrups: it remains very soft thanks to the water in the batter and the balance of oil and eggs.
This makes it ideal even in summer: it prepares in just a few minutes, stays delicious even after being refrigerated, and melts in your mouth with any type of filling, from pistachio cream to fresh fruit.
The recipe is butter-free and milk-free, thus also lighter and suitable for those lactose intolerant.
And it’s made with simple and low-cost ingredients that you usually already have at home: eggs, sugar, flour, cocoa, oil, and water!
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Other easy and delicious recipes like this one, perfect to save and remake whenever you want:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients for the Smart Cocoa Tart Base
- 3 eggs
- 2/3 cups sugar
- 1/2 cup water
- 1/2 cup sunflower oil
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 pinch salt
- 1 packet vanillin
Tools
Preparation of the Smart Cocoa Tart Base
In a large bowl, break the eggs, add the sugar, and whisk with electric beaters until the mixture becomes light and frothy.
Pour in the water and oil in a stream, continuing to mix.
Add the vanillin for flavoring.
Sift together flour, cocoa, baking powder, and salt, then gradually incorporate into the liquid ingredients, mixing until you get a smooth batter.
Pour the batter into a pre-greased and cocoa-dusted 11-inch smart mold.
Bake in a preheated static oven at 356°F for 18-20 minutes (always do the toothpick test).
Let it cool completely in the mold, then gently flip it onto a plate and fill as desired.
Storage
After baking, let the base cool completely. If you don’t fill it immediately, wrap it in plastic wrap and:
• store it at room temperature for up to 1 day,
• or in the fridge for 2-3 days.
Once filled with creams or whipped cream, always store it in the fridge.
Tips
If you don’t have a smart mold, you can use a classic 9.5-10 inch cake pan: you won’t have the cavity, but you can slightly carve it out after baking.
For a more aromatic base, add cinnamon, citrus zest, or a tablespoon of rum.
Also great as a snack base with a simple dusting of powdered sugar.
FAQ
Can I use milk instead of water?
Yes, if you want a richer base, you can replace the water with milk.
Can sweetened cocoa be used?
It’s better not to, as it would alter the sweetness and consistency.
