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Ingredients

Serves:
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FOR THE SPONGE SHELL
chocolate 100 g
butter 50 g
egg 3 pcs
sugar 150 g
all-purpose flour 100 g
baking powder 1 tsp
FOR THE CHOCOLATE GANACHE
butter 50 g
dark chocolate 200 g
heavy cream 33% 200 ml
TO SERVE
nuts 80 g

Nutritional information

cal
419,93
prot
5,74
fat
27,73
carbs
38,23
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Italian chocolate tart

Italian chocolate tart
Cuisine:

    Ingredients

    • FOR THE SPONGE SHELL

    • FOR THE CHOCOLATE GANACHE

    • TO SERVE

    This absolutely chocolate dessert will be loved by all chocolate lovers. It is not just easy-to-make, but also tasty and delicate. The crucial condition is that you use high-quality chocolate. The dessert is unique due to its form as well – the shell is baked in a special crostata form and then the chocolate ganache is poured into it.


    Irina Proshunina

    Recipe author

    Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

    Steps

    1
    Done

    Step 1

    We use a 28 cm crostata form, i.e. a special form for open pies with a slightly protruded centre. If you don’t have it, check our preparation advice at the end of the recipe to learn how to use an ordinary form. Prepare the tart form by greasing it with butter and dusting with some flour. Set aside.

    2
    Done

    Step 2

    Preheat the oven to 160°C. Melt the chocolate with the butter over a baine marie. Set aside so that the chocolate cools till room temperature. Meanwhile whisk the eggs with sugar will the sugar is fully dissolved and the mixture is pale, about 8 mins.

    3
    Done

    Step 3

    Add the cooled chocolate to the whisked eggs. Mix carefully, folding the chocolate into the egg foam carefully, so that it remains fluffy.

    4
    Done

    Step 4

    Combine the flour with the baking powder and sift it in 2-3 portions into the batter. Mix carefully.

    5
    Done

    Step 5

    Pour the batter to the form, spread evenly and bake for 25-30 mins. Check the doneness, as the time may vary depending on your oven. If you insert a toothpick into the centre, it should come out dry.

    6
    Done

    Step 6

    Remove the form from the oven, leave for 5 mins then turn upside down onto a serving dish.

    7
    Done

    Step 7

    Meanwhile, prepare the chocolate ganache. In a thick-bottomed pan combine 50 g butter and the chocolate (dark and preferably high quality). Add the cream mix and cook till thickened but don’t let it boil. Set aside and leave to cool slightly.

    8
    Done

    Step 8

    Pour the slightly warm ganache onto the sponge shell, spread evenly. Leave for 20 mins at room temperature and then refrigerate for at least 2-3 hours.

    9
    Done

    Step 9

    Remove the tart from the fridge 20 minutes before serving. Decorate with chopped nuts (roasted in the oven in advance) or fresh berries.

    10
    Done

    Step 10

    Italian chocolate tart is done!

    11
    Done

    Step 11

    Enjoy your meal!

    Tips:

    If you use an ordinary 26 cm baking form, carefully cut out the centre leaving 1 cm at the edges and making a hole 1 cm deep. Remove the cuts.

    Italian chocolate tart

    This absolutely chocolate dessert will be loved by all chocolate lovers. It is not just easy-to-make, but also tasty and delicate. The crucial condition is that you use high-quality chocolate. The dessert is unique due to its form as well – the shell is baked in a special crostata form and then the chocolate ganache is poured into it.

    • Автор рецепта:
    • После приготовления вы получите 8
    • Время приготовления: 1 hour

    Ингредиенты

    • 100 g chocolate
    • 50 g butter
    • 3 pcs egg
    • 150 g sugar
    • 100 g all-purpose flour
    • 1 tsp baking powder
    • 50 g butter
    • 200 g dark chocolate
    • 200 ml heavy cream 33%
    • 80 g nuts

    Способ приготовления

    • We use a 28 cm crostata form, i.e. a special form for open pies with a slightly protruded centre. If you don’t have it, check our preparation advice at the end of the recipe to learn how to use an ordinary form. Prepare the tart form by greasing it with butter and dusting with some flour. Set aside.

    • Preheat the oven to 160°C. Melt the chocolate with the butter over a baine marie. Set aside so that the chocolate cools till room temperature. Meanwhile whisk the eggs with sugar will the sugar is fully dissolved and the mixture is pale, about 8 mins.

    • Add the cooled chocolate to the whisked eggs. Mix carefully, folding the chocolate into the egg foam carefully, so that it remains fluffy.

    • Combine the flour with the baking powder and sift it in 2-3 portions into the batter. Mix carefully.

    • Pour the batter to the form, spread evenly and bake for 25-30 mins. Check the doneness, as the time may vary depending on your oven. If you insert a toothpick into the centre, it should come out dry.

    • Remove the form from the oven, leave for 5 mins then turn upside down onto a serving dish.

    • Meanwhile, prepare the chocolate ganache. In a thick-bottomed pan combine 50 g butter and the chocolate (dark and preferably high quality). Add the cream mix and cook till thickened but don’t let it boil. Set aside and leave to cool slightly.

    • Pour the slightly warm ganache onto the sponge shell, spread evenly. Leave for 20 mins at room temperature and then refrigerate for at least 2-3 hours.

    • Remove the tart from the fridge 20 minutes before serving. Decorate with chopped nuts (roasted in the oven in advance) or fresh berries.

    • Italian chocolate tart is done!

    • Enjoy your meal!

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    Baked chicken with bacon and light cucumber sauce
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