Chocolate Tart

Ingredients for 1 servings:

• 200 g butter
• 200 g milk chocolate or dark chocolate, no matter what %
• 100 g chocolate, chopped
• 100 g powdered sugar
• 4 eggs
• 1 pack chocolate pudding powder or 2 tbsp cornstarch and 2 tbsp cocoa powder
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• possibly cake icing
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

chocolatey sin

Melt the butter and chocolate in a saucepan, stirring constantly. Remove from the heat and let cool. Mix the cocoa powder, cornstarch, and baking powder. If using pudding powder, neither starch nor cocoa powder is needed. Beat the eggs, vanilla sugar, salt, and sugar until light and creamy. Carefully add the chocolate-butter mixture and continue beating briefly (it’s best to add it slowly), or fold it in with a spoon. Stir in the finely chopped chocolate. Finally, fold the cocoa powder-starch mixture or the pudding powder into the batter. Pour the batter into a well-greased springform pan or tart pan. Place the pan in the preheated oven and bake at 175°C (top/bottom heat) for about 20-25 minutes. Remove the pan from the oven after the baking time and let cool, as the cake will still be relatively soft or runny immediately after baking. Decorate with icing, if desired. Tip: If you like, you can use chocolate-covered coffee beans or chopped nuts instead of the 100g of chopped chocolate. Use whatever chocolate you like best. The more bitter the chocolate, the higher the sugar content should be. For example, for 85% chocolate, you should use around 130-150g of sugar to avoid too much bitterness. However, if you like it bitter, you can leave it at 100g.