Tart Chocolate Tart

A rich chocolate flavor cake with a lightly tart aftertaste, typical of bitter chocolate.
Ingredients for cake "tart chocolate":
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Wheat flour
/
Flour
(300g for dough, 25g for cream)
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325 g
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Cocoa powder
(for dough)
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50 g
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Egg yolk
(3 egg yolks for batter, 3 egg yolks for cream)
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6 units
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Butter
(into batter )
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170 g
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Sugar
(150g for dough, 75g for cream)
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225 g
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Orange zest
(from 1/2 orange, into batter)
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Salt
(in the dough)
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1/4 teaspoon
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Milk
(into the cream)
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250 ml
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White dry wine
(Grand Marnier, in cream)
-
2 tablespoon
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Dark chocolate
(ganache)
-
170 g
-
Cream
(33% ganache)
-
125 ml
How to cook cake "tart chocolate" step by step with photos
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Peel half an orange. |
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Mix the butter with the sugar. |
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Then add the egg yolks. |
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Dissolve salt in 1 tsp.l. of water. |
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Add zest and dissolved salt to the batter. |
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Then add cacao, stir well and sift with flour.
You may need less flour. I put all the flour I needed and the dough was stiff. So don't add all the flour at once; add it in batches. |
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Let's knead the dough, wrap it in clingfilm and put it in the fridge for 30-60 minutes. |
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Now for the cream: bring the milk to a boil. |
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Mix the sugar with the egg yolks. |
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Then add the flour. |
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Pour half the hot milk into the mixture and stir well. |
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Then add remaining milk and put the mixture on heat. |
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Cook on low heat until it thickens, stirring all the time with a spoon.
Don't boil it! |
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Let the cream cool until it comes to room temperature and then add the wine. You can use any aromatic white wine, for example, "Nutmeg". |
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Now make the ganache: Melt the chocolate in a water bath. |
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Bring the cream to a boil (don't boil it!) and pour it over the chocolate.
Stir the mixture well until it becomes a smooth and shiny emulsion. |
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Drop by drop the cooled cream into the ready ganache.
I had a pretty hard time with this cake: my camera broke while making it, so I had to take a picture with my phone. But the phone photos were not of good quality, so I had to urgently send my husband to the store for a new camera and thus undermine the family budget with an unplanned purchase.
I spent half a day with the new camera and I was pretty damn tired, mastering it, but the images still leave much to be desired - I haven't made friends with the new one yet. So, sorry about the quality of the photos, next time I promise to fix it. |
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Let's oil the cake pan (22 cm in diameter) and sprinkle it with flour.
We separate about 1/5 of the dough and set it aside.
Roll out the rest of the dough as thick as 0.5 cm and divide it in the dish so that it has a 2-3 cm high rim.
Prick the bottom several times with a fork and pour the prepared cream on the pastry.
The cake can be baked in a large cake pan, 26-28 cm in diameter, but then you have to double the quantity of all the products. |
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Make a lattice out of the remaining dough to decorate the top of the pie. |
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Bake the pie in a heated 180 degrees oven for 40 minutes.
Then cool it and put it in the fridge. |
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Enjoy!! |
Nutritional Value:
Whole Dish: |
Calories
4907.7 Calories
|
Protein
91.1 g
|
Fat
302.9 g
|
Carbohydrates
595 g
|
100g: |
Calories 320.8 Calories |
Protein 6 g |
Fat 19.8 g |
Carbohydrates 38.9 g |
Salt, Flour, Sugar, Butter, Milk, Cream, Cocoa Powder, Egg Yolk, Baking, Chocolate, Dark Chocolate, Orange zest, Cake, White Dried Wine, Pastry