I have a weakness for chocolate, thus why I dedicate today’s step-by-step chocolate tart recipe to my fellow chocoholics. This is the best chocolate cake ever! I’ve baked this cake many, many times. My family and friends cannot get enough of it.
Recently, I made this tart for my mom in law’s birthday. The birthday girl didn’t enjoy it that much, because she was concerned about the calories, but her guests loved it. They even kept asking me for the recipe. I told them to wait patiently, until I post it on the blog.
This cake is moist, delicious, quick and easy to make. It stays moist for days too. So it’s definitely a must have for chocolate lovers!
Just like white chocolate panna cotta, it’s very important that you use a good quality chocolate and not a couverture. I always use a dark chocolate, with 73 % of cocoa content, that I enjoy eating. But you can use any. It’s also very important that you use butter and eggs at room temperature. Just leave them out on the counter ahead of baking.
The best way to bake this cake is a day before and let it cool overnight. You can serve this irresistible tart with vanilla custard, a nice scoop of vanilla ice cream, fruits, whipped cream or eat it just like that. I guarantee you that this will become your one and only chocolate cake recipe.
So if you guys are looking for a delish chocolate cake that really does melt in your mouth, then let’s get started!
Best chocolate tart ever step-by-step recipe
Yield: 12 Servings
Prep Time: 15 min
Bake Time: 25 min @175 °C (347 °F)
Cool Time after baking: at least 1 hour
200 g ( 7.1 oz) butter plus extra for greasing
300 g (10.6 oz) dark chocolate, good quality
110 g (3.9 oz/ 1 cup + 1 tbs) icing sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder plus extra for dusting
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
a pinch of salt
you’ll also need:
– a saucepan
– 2 bowls
– a whisk or hand mixer
– spatula or spoon
– a spring-form cake tin or a round fluted tart pan (30 cm/ 12 inch)
How to make the best chocolate tart ever recipe
Grease the spring-form cake tin or tart pan with butter and dust it with cocoa powder.
Melt 200 g (7.1 oz) chocolate and butter in a small saucepan over medium-high heat and let cool for few minutes.
Chop the remaining 100 g (3.5 oz) chocolate.
Beat eggs, icing sugar, vanilla extract and salt until creamy.
Carefully add the cooled chocolate – butter mixture and beat briefly.
Stir in coarsely-chopped chocolate.
Mix cornstarch, cocoa powder, and baking powder in a small bowl.
Add dry ingredients mixture to the batter
Pour the batter into a greased cake tin and bake for about 25 minutes the preheated oven.
Remove from the oven and let it cool for at least 1 hour.
It’s very important that you let the the tart cool completely before serving. Because it’s still relatively soft.
Dust with icing sugar if desired and serve.
More gluten free dessert recipes
- Orange cream dessert with orange sauce
- White chocolate panna cotta and berries
- Mascarpone dessert and mixed berries
- Vanilla custard
Best chocolate tart ever recipe
- 200 g ( 7.1 oz) butter plus extra for greasing
- 300 g (10.6 oz) dark chocolate, good quality
- 110 (1 cup + 1 tbs/ 3.9 oz) icing sugar
- 4 eggs
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder plus extra for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- a pinch of salt
- First, grease the spring-form cake tin or tart pan with butter, then dust it with cocoa powder and set aside
. After that, put 200 g (7.1 oz) chocolate and butter in a small saucepan over medium-high heat, stirring frequently until the chocolate is melted. Remove from the stove and let it cool for approx. 5 minutes. It doesn't have to cool completely. In the meanwhile, chop the remaining 100 g (3.5 oz) chocolate and set aside.Preheat the oven to 175 degrees (347 °F), with both top and bottom heat.
- In a medium bowl, mix together eggs, icing sugar, vanilla extract and salt. Using a hand mixer or a whisk beat until creamy. Carefully add the cooled chocolate - butter mixture and beat briefly. Then stir in the chocolate pieces using a spatula or spoon.
- Whisk together the cornstarch, cocoa powder, and baking powder in a small bowl. Add the dry ingredients mixture to the batter. Using a spatula, mix until smooth. Pour the batter into a greased spring-form cake tin or tart pan. Bake for 25 minutes. Remove from the oven and let cool for at least 1 hour.
- You can also use milk chocolate instead of the dark one, if you prefer milk chocolate. You just have to reduce the amount of sugar. So that the cake won't be too sweet. If the cake is not sweet enough for your taste, then just increase the amount of sugar.
- If you don't like your cake gooey, just bake it a bit longer
- It's very important that you let the the tart cool at least for 1 hour before serving. Because it's still relatively soft, after baking.