This is the simplest Chocolate tart you’ll ever find. Ready in less than 30 minutes, it’s the perfect tart for quick solutions, last minute birthday gifts, or offer something amazing when you’re running out of time.
Easy to made by hand without machines, it’s a relative of the Swedish Classic “Kladdkaka” (Fudgy Cake) and the Italian Classic Flourless Chocolate Cake. Consistency will be up to taste, more fudgy in the middle or more solid in general. Perfect to be served warmed à la mode (with a cold ice cream in the side). Decoration allows fresh fruit, cream, cream and fruit, fruit crumbs, etc. Depending on the season you might want to decorated with warmer or fresher elements. Could be served plain as well.
Dark Chocolate (70% + Cacao) 200 Grams
4 Whole Eggs
1 Cup Granulated Sugar
4 Tablespoons Butter
4 Tablespoons All Purpose Flour
1 Dash Cardamon (Optional)
1 Tablespoon Strong Espresso Coffee / 1 Tablespoon Dark Liquor (Optional)
1 Tablespoon Butter to grease a mould
1 Big Bowl
1 Wood Spoon
1 Egg Mixer
1 Sauce Pan
8 ” Mould
-Grease your mould with butter and dust it with flour, set aside
-Melt your Butter and pieces of Chocolate in the Sauce Pan (low temperature) until is all liquid and smooth.
-In the meantime beat your eggs and sugar (hand mixer or by hand)
-Pour a small amount of the melted chocolate and mix, until you have incorporated all your melted chocolate (if you do all at once you can cook your eggs, do it little by little)
-Add 1 by 1 your tablespoons of flour using the wooden spoon and folding in slowly making a 8 shape, until is all smooth
Add your dash of cardamon
Add your espresso/liquor
-Pour the batter in your mould and bake in the middle rack in a pre-heated 350 F/170 C oven until you see the sides are separating from the mould (might take 5-10 minutes) and it’s still liquid in the center
-Shift to the Broil option of your oven (Upper Coil of your oven) in High, keep your cake in the middle rack and start babysitting it until it looks solid in top of the cake.
-Let it come to Room Temperature, if using a Removable Bottom it’s easier, if not, you can flip it and place it in the plate where you’ll present it.
You can refrigerate for 3-4 days, it gets good in the second day!
Decoration: Cocoa Dust + Blackberry Crumb
Place a round cardboard piece or a glass/cup in the middle of the cake, Sieve cocoa powder all around your round piece to get that circle effect in the middle.
1 small pack of Blackberries (around 170 grams)
Zest of 1 Orange
1/3 Cup Dark Brown Sugar
2 Tablespoons Butter
4 Tablespoons AP Flour
-Mix the Butter and Flour with the tip of your hands, or with a pastry blender until you get a sandy texture with some bigger lumps of butter.
-Place in a round mould or tray your sandy mixture, the sugar, the fruit and the zest. You can mix all, delicately.
-Bake in the middle rack of the oven at 150C/ 350F until the sandy mixture is crispy and golden and the fruit os oozing out its juices.
-Let come to room temp, serve in top of the cake or to a side. It will loose its crispiness fast, use freshly baked.