Chocolate praline tart

Ingredients for 1 servings:

• 75 g butter
• 125 g biscuit(s), (whole grain butter biscuits)
• 25 g nuts
• 1 tbsp sugar, brown
• 2 tbsp cocoa powder
• 1 pinch of salt
• 175 g dark chocolate, 50-60% cocoa content
• 200 g cream
• 1 tbsp vanilla sugar
• ½ tsp coffee powder, instant or coffee liqueur, 1 tsp
• 1 egg(s)
• 1 egg yolk
• 50 g dark chocolate, 50-60% cocoa content
• 40 g cream
• 5 ½ tbsp maple syrup

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

can be baked in a tart tin, but also in a normal springform pan

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease the baking pan well with butter. For the base, melt the butter. Finely grind the biscuits, nuts, and sugar in a food processor, add the cocoa and salt, and finally mix in the melted butter until a crumbly mixture forms (if you don’t have a food processor, finely crumble the biscuits in a freezer bag with a rolling pin, buy pre-ground nuts, and mix everything in a bowl). Pour the mixture into the baking pan and press it in evenly with your fingers, forming a 2 cm high edge. Bake in the oven for 12-15 minutes, remove from the oven, and set aside. For the filling, finely chop the chocolate and place it in a bowl. Bring the cream, vanilla sugar, and coffee powder or liqueur to a boil, pour over the chocolate, let stand for 5 minutes, then stir until smooth. Stir in the egg and egg yolk thoroughly. Spread the filling evenly over the cake base. Bake in the oven; after about 20 minutes, the filling will be firm. Remove from the oven and let cool. For the icing, finely chop the chocolate and place it in a bowl. Bring the cream to a boil and pour it over the chocolate. Let it stand for 5 minutes, then stir until smooth and velvety. Finally, stir in the maple syrup. Pour the icing into the center of the cake and rotate and tilt it slightly until the icing is evenly coated. Let it chill in the refrigerator for at least 2 hours before serving. Remove from the refrigerator 30 minutes before serving. Serve with whipped cream and fruit, if desired. The filling can also be replaced with 75g of milk chocolate if you don’t like the bitter dark chocolate flavor.