Recipe: Tart Chocolate Tart step by step with pictures | Handy.Recipes

Tart Chocolate Tart

Cooked Cake Tart Chocolate

Nutritional Value

A rich chocolate flavor cake with a lightly tart aftertaste, typical of bitter chocolate.

Author of the recipe

Ingredients for cake "tart chocolate":

  • Wheat flour / Flour (300g for dough, 25g for cream) - 325 g
  • Cocoa powder (for dough) - 50 g
  • Egg yolk (3 egg yolks for batter, 3 egg yolks for cream) - 6 units
  • Butter (into batter ) - 170 g
  • Sugar (150g for dough, 75g for cream) - 225 g
  • Orange zest (from 1/2 orange, into batter)
  • Salt (in the dough) - 1/4 teaspoon
  • Milk (into the cream) - 250 ml
  • White dry wine (Grand Marnier, in cream) - 2 tablespoon
  • Dark chocolate (ganache) - 170 g
  • Cream (33% ganache) - 125 ml

How to cook cake "tart chocolate" step by step with photos

Peel half an orange.

Mix the butter with the sugar.

Then add the egg yolks.

Dissolve salt in 1 tsp.l. of water.

Add zest and dissolved salt to the batter.

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.

Let's knead the dough, wrap it in clingfilm and put it in the fridge for 30-60 minutes.

Now for the cream: bring the milk to a boil.

Mix the sugar with the egg yolks.

Then add the flour.

Pour half the hot milk into the mixture and stir well.

Then add remaining milk and put the mixture on heat.

Cook on low heat until it thickens, stirring all the time with a spoon. Don't boil it!

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".

Now make the ganache: Melt the chocolate in a water bath.

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.

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.

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.

Make a lattice out of the remaining dough to decorate the top of the pie.

Bake the pie in a heated 180 degrees oven for 40 minutes. Then cool it and put it in the fridge.


Nutritional Value:

Whole Dish:
4907.7 Calories
91.1 g
302.9 g
595 g
320.8 Calories
6 g
19.8 g
38.9 g

Salt, Flour, Sugar, Butter, Milk, Cream, Cocoa Powder, Egg Yolk, Baking, Chocolate, Dark Chocolate, Orange zest, Cake, White Dried Wine, Pastry

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