American Brownie Tart

Ingredients for 1 servings:

• 75 g butter
• 650 g chocolate (dark or milk)
• 3 large eggs
• 200 g sugar
• 1 tbsp instant coffee
• ½ tsp vanilla extract or 1 tsp vanilla sugar
• 100 g flour
• ½ tsp baking powder
• Salt
• 200 g walnuts, chopped
• 2 tbsp cream
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 175-180°C, grease a 24cm tart pan with a removable bottom or a springform pan and dust with flour. Chop the chocolate and melt the butter in a bowl over a pan of simmering water. Add 400g of the chopped chocolate to the butter and remove the bowl from the water bath. Stir until the chocolate is melted, then set aside and let cool. In a mixing bowl, add the eggs, sugar, coffee, and vanilla extract or vanilla sugar. Beat with a hand mixer on medium speed for about 5 minutes until creamy, then add the cooled chocolate and mix in. In a bowl, combine the flour, baking powder, salt, 200g of the chopped chocolate, and the walnuts. Add the mixture to the egg mixture and stir until well combined (do not overcook). Then pour the batter into the prepared tin and bake in the preheated oven on the middle rack for 35-40 minutes. Since every oven heats differently, it is advisable to check. The tart is ready when the top is hard and has popped open. The inside, however, will still be very soft, so don’t do the skewer test. Allow to cool in the tin at room temperature; it is important not to turn the tart out. Before serving, melt the remaining 50g of chocolate with the cream and drizzle over the tart with a spoon. This is not intended as a glaze, but for decoration. You can also use a glass or porcelain dish for baking, then let the tart cool in it too and only cut and arrange it at the table when ready to serve. The first piece will then always be a bit brittle.