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.
Other Delicious Recipes
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!
Choco coffee mousse tart
Use the buttons to adjust the number of people.
- 2 springforms 8 inch (20 cm)
- 115 grams butter unsalted
- 220 grams sugar
- 45 grams Dutch unprocessed cocoa
- 2 eggs size L
- 1 teaspoon baking powder
- 250 mL water ca. 100 degrees Fahrenheit (37 degrees Celsius)
- 60 mL milk whole
- 55 grams butter unsalted
- 75 mL mascarpone
- 175 ml cream
- 50 grams Milk Chocolate
- 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.