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Chocolate Tart with Chocolate Mousse

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RECIPE

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.

Choco coffee mousse tart

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Choco coffee mousse tart

Choco coffee mousse tart

Author: Andréa
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Other
5 of 3 votes
For 8 persons
Print Save Facebook Pinterest
This chocolate coffee mousse tart got a full chocolate flavor. A delicious tart to serve in winter, when it’s cold.

Equipment

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

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.

Indication Nutritional Value (Per Person / Portion):

Calories: 665kcalCarbohydrates: 63gProtein: 9gFat: 44gSaturated Fat: 26gCholesterol: 128mgSodium: 266mgFiber: 6gSugar: 35gVitamin A: 1064IUIron: 5mg

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