This Chocolate tart with chocolate mousse tart got a full chocolate flavor. A delicious tart to serve in winter, when it's cold.
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.
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Choco coffee mousse tart
- 2 springforms 8 inch (20 cm)
- 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)
- 170 grams dark chocolate
- 60 mL milk whole
- 1 teaspoon espresso powder
- 55 grams butter unsalted
- 75 mL mascarpone
- 175 ml cream
- 50 grams dark chocolate
- 50 grams Milk Chocolate
Ingredients you need per step are listed below the step in Italic
- 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.
- 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.
- 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.
- Decorate the top with chocolate curls and if you want a dollop of cream.
- Bon Appetit.