This Chocolate tart with chocolate mousse tart got a full chocolate flavor. A delicious tart to serve in winter, when it's cold.
JUMP TO RECIPE

If you like chocolate this is the recipe for you. It's adapted from a recipe written by tartelette. Have you ever been to her blog? It's just so great. Not only her recipes, but her pictures are truly wonderful. She wrote a book and I bought it right away.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

Choco coffee mousse tart

This chocolate coffee mousse tart got a full chocolate flavor. A delicious tart to serve in winter, when it’s cold.

5 of 3 votes

Printen Pin Recept

Prep Time: 45

Cook Time: 40

Total Time: 1 25

Course: Sweets and Sweet Baking

Cuisine: Other

Author: Andréa

Servings: 8 persons

Author: Andréa

Equipment

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
2 springforms 8 inch (20 cm)

Ingredients

Cake

115 grams butter unsalted
220 grams sugar
45 grams Dutch unprocessed cocoa
2 eggs size L
185 grams flour
1 teaspoon baking powder
1 teaspoon espresso powder
½ teaspoon sodium bicarbonate
250 mL water ca. 100 degrees Fahrenheit (37 degrees Celsius)

Filling

170 grams dark chocolate
60 mL milk whole
1 teaspoon espresso powder
55 grams butter unsalted
75 mL mascarpone
175 ml cream

Decoration

50 grams dark chocolate
50 grams Milk Chocolate

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Cake

Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius.)
Take 2 round cake tins with a 20 cm diameter round cake pan.
Grease them and sprinkle with flour (knock the excess flour out afterward).
Line the bottoms with parchment paper.
Mix the butter with the sugar until it's light and airy.
While mixing on low speed at the cocoa.
Add eggs one at a time, until they are fully incorporated.
Spoon the flour, baking powder, espresso powder, and sodium bicarbonate and mix further on medium speed.
Gradually pour the water in and mix until a smooth dough appears.
Divide the dough between the baking tins and bake for 30 to 40 minutes (until a skewer comes out clean when you prick it in the middle).
Reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius).
Cut the top off the top cake, so it is flat. Leave the other cake in the tin.

Filling

Melt the chocolate au bain-marie and mix it with the espresso powder, milk, and butter.
Allow the mixture to cool to 100 degrees Fahrenheit (37 degrees Celsius).
Beat the mascarpone with the whipped cream until peaks are formed and fold it into the chocolate.
Spread the filling over the cake that's left in the tin and place the second cake on top. Let this stiffen for at least an hour in the fridge.

Decoration

First, melt the chocolate au bain-marie and smear the chocolate on the baking paper.
Meanwhile, melt the chocolate.
When the pure chocolate is slightly hardened, smear the milk chocolate through it with a brush, that way creating an artful effect.

Finishing cake

Decorate the top with chocolate curls and if you want a dollop of cream.
Bon Appetit.

Nutrition

Chocolate Tart with Chocolate Mousse

📖 Recipe