Chocolate tart

Ingredients for 1 servings:

• 60 g powdered sugar
• 160 g flour
• ½ pack of baking powder
• 15 g baking cocoa
• ½ packet of vanilla sugar
• 1 pinch of salt
• 3 eggs, separated
• 95 g butter, room temperature
• 1 cl espresso
• Fat for the mold
• some baking cocoa for dusting
• 100 g cream
• 20 g sugar
• 1 ml Amaretto
• 65 g dark chocolate (approx. 70 – 80% cocoa content)
• 25 g milk
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

For the base, mix the powdered sugar, flour, baking powder, cocoa powder, vanilla sugar, and salt in a bowl. Separate the eggs and add only the egg yolks. Add the butter in small pieces and mix all ingredients until a smooth batter forms. Add a little espresso for an aromatic note and a smoother texture. Spread the batter evenly in a greased 28 cm springform pan. Bake in an oven preheated to 150°C (top/bottom heat) for about 20 minutes on the middle rack (test with a toothpick). Allow the base to cool completely in the covered springform pan. For the chocolate topping, heat the cream, sugar, and Amaretto in a saucepan over low to medium heat, not exceeding 50°C. Break the dark chocolate into small pieces and melt it in a large bowl over a pan of simmering water (the bowl should not touch the water). Gradually pour the warm cream over the melted chocolate, whisking well. Slowly stir in the milk until smooth. Finally, add the salt. Beat the egg whites in a separate bowl until stiff peaks form. Carefully fold the chocolate mixture into the egg whites until smooth. Pour the ganache evenly onto the cooled cake base. Bake on the middle rack at 120°C (top/bottom heat) for about 20 minutes. If a skewer test still shows a pudding-like consistency, bake for another 5 minutes (top heat). Let the tart cool in the covered springform pan for 2 hours. Once completely cooled, dust with cocoa powder. Tip: For the best flavor, let the tart rest overnight. Per serving (12 slices): approx. 210 kcal.