Chocolate tart

Name: Chocolate tart - Ruxandra B.
Ingredients: 170 g dark chocolate with 70% cocoa content; 80 g butter; 4 eggs; a pinch of salt; 100 g sugar; 30 g flour; powdered sugar for dusting; mint and raspberries for serving

Dessert - Chocolate tart by Ruxandra B. - Recipia

When you're craving a chocolate dessert but don't want a complicated recipe, this tart is made with just a few basic ingredients and bakes in a short time. The interior remains soft and chocolatey, and the tart can be served warm or after cooling. Raspberries, mint, and a sprinkle of powdered sugar are enough for serving, without the need for any additional toppings. Quick Info Preparation time: about 10 minutes for mixing the eggs with sugar; the duration of the other steps is not specified in the original recipe Baking time: 15-20 minutes Total time: not exactly specified; includes preparation time and the 15-20 minutes of baking Servings: unspecified Difficulty: easy Recipe type: chocolate tart, suitable for dessert Ingredients 170 g dark chocolate, 70% cocoa 80 g butter 4 eggs 1 pinch of salt 100 g sugar 30 g flour Powdered sugar, for decoration Mint and raspberries, for serving The dark chocolate with 70% cocoa is the main ingredient and gives the tart its intense chocolate flavor. The amount of flour is small, which contributes to the soft texture inside. Preparation Method 1. Prepare the pan Grease the pan with butter and dust it with flour. The pan should be prepared before pouring in the batter, so the dough can go straight into the oven. 2. Prepare the egg mixture Place the eggs, sugar, and salt in a bowl. Mix for 10 minutes until you achieve a well-aerated egg cream. 3. Melt the chocolate with the butter Melt the chocolate together with the butter. The mixture should be smooth before combining it with the eggs. 4. Temper the chocolate mixture Take a small amount of the egg cream and add it to the melted chocolate and butter. Incorporate it with a whisk. This step helps gradually combine the mixtures and makes mixing easier. 5. Combine the two mixtures Pour the chocolate mixture over the remaining egg cream. Gently fold it in from the bottom up using the whisk. Do not mix aggressively; it’s important to retain as much air as possible from the egg mixture. 6. Add the flour Sprinkle the flour over the mixture and fold it in using bottom-up movements until there are no visible traces of flour left. 7. Bake the tart Pour the batter into the greased and floured pan. Bake in a preheated oven at 180 degrees Celsius for 15-20 minutes. The exact duration is within the specified range in the recipe. The tart is designed to remain soft and chocolatey inside, so it should not be treated as a dry or fully baked cake. 8. Serve The tart can be served warm or cooled. Dust it with powdered sugar and add raspberries and mint. If you prefer other fruits, the recipe allows for serving with any fruits you like. Why I make this recipe often It’s a simple tart with a short list of ingredients and no complicated steps. The soft texture in the center makes it different from a regular cake, and the chocolate flavor remains well-defined thanks to the dark chocolate. I also like that it can be served in two ways: warm, right after baking, or cooled after it has set. The decoration can stay simple, with powdered sugar and raspberries, without needing a separate cream. Tips and Variations Tips Follow the 10 minutes of mixing for the eggs, sugar, and salt. This is the step that helps achieve an aerated mixture before adding the chocolate. When combining the chocolate with the egg cream, work gradually. First, add a little egg cream to the chocolate and butter mixture, then pour the mixture over the remaining cream. Incorporate the flour at the end using bottom-up movements. If you mix too vigorously, the batter may lose its aeration. The oven should already be heated to 180 degrees Celsius before placing the pan inside. The baking time is 15-20 minutes, and the desired result is a soft and chocolatey tart inside. Substitutions The recipe uses dark chocolate with 70% cocoa, butter, eggs, sugar, and flour. No precise substitutions are indicated for these ingredients, and changing them may alter the texture and flavor of the tart. For serving, raspberries can be replaced with other fruits you like, as the recipe mentions that the tart can be served with any fruits you prefer. Mint and powdered sugar remain optional as decorative and serving elements. Variations The simplest variation is to change the fruits used at the end. You can serve the tart just with powdered sugar, with raspberries and mint, or with other available fruits. You can also choose the serving temperature according to your preference. Warm, the tart has a soft and chocolatey center. Cooled, the mixture becomes more stable and easier to slice. The recipe does not include other creams, glazes, or fillings, so there’s no need to add such components. Serving Ideas Slice the tart and dust it with powdered sugar just before serving. Add raspberries and a few mint leaves. For a simple presentation, the fruits can be placed next to the slice or directly on top of it. The tart can be brought to the table warm or after cooling, depending on the desired texture. Raspberries provide a tangy note alongside the intense chocolate flavor, but other fruits can also be used in the recipe. Frequently Asked Questions 1. Why is a little egg cream incorporated into the chocolate with butter first? This step helps to combine the two mixtures more easily. After the chocolate and butter have been mixed with a bit of egg cream, the mixture can be poured over the remaining cream and incorporated more evenly. 2. How should the interior of the tart be after baking? The interior should remain soft and chocolatey. The tart is not described as a dry cake, and the indicated baking time is 15-20 minutes at 180 degrees Celsius. 3. Can I serve the tart after it cools? Yes. The original recipe specifies that it can be served warm or cold. 4. What fruits can I serve with the tart? Raspberries are recommended, along with mint, but the recipe mentions it can be served with any fruits you like. 5. Is dusting with powdered sugar necessary? Powdered sugar is included for decoration and serving. You can use it before adding the fruits and mint, but the quantity is not specified. Nutritional Values The values below are estimates and depend on the exact type of chocolate, the size of the eggs, and the number of servings the tart is divided into. For the entire tart, the main ingredients sum up to approximately: 2,250-2,300 kcal 40-45 g protein 160-170 g carbohydrates 150-160 g fats For a division into 8 servings, one slice would have approximately: 280-290 kcal 5-6 g protein 20-22 g carbohydrates 19-20 g fats These estimates do not precisely include the powdered sugar, raspberries, and mint used for serving, as their quantities are not specified. Storage and Reheating The recipe does not specify exact storage or reheating conditions. The tart can be served warm or cooled, so it’s best to choose the desired texture at the time of serving. If there are leftovers, keep it covered until the next serving. No time or temperature for reheating is indicated in the original recipe, so precise values cannot be established without changing the recipe information.

Chocolate tart

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