Chocolate Tart

Ingredients for 1 servings:

• 200 g wheat flour, sifted
• 20 g cocoa powder, sifted
• 80 g sugar, fine
• 1 pinch of salt
• 1 egg yolk
• 150 g butter, soft
• 1 tbsp milk, if needed
• 1 packet of vanilla sugar
• Fat for the mold
• 400 g whipped cream
• 200 g dark chocolate coating
• 130 g milk chocolate coating
• 1 pinch of cinnamon powder
• 1 packet of vanilla sugar
• 50 g sugar
• 50 g butter, soft
• 1 egg white
• 1 egg(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

the best of the world

Grease the bottom of a springform pan. Preheat the oven to approximately 180°C (top/bottom heat). For the pastry, put the flour in a mixing bowl. Add the remaining ingredients and mix everything with a mixer (dough hook) until you have a dough, first briefly on the lowest setting, then on the highest setting. Roll out about half of the dough on the base of the springform pan. Shape the remaining dough into a log. Place the log on the side of the springform pan and press it against the pan to create a rim about 3 cm high. For the topping, heat the cream in a saucepan. Roughly chop the chocolate and melt it in the cream, stirring with a whisk. Remove the cream from the heat. Stir in the vanilla sugar, sugar, and butter. Whisk the egg and egg white into the cream until smooth. Pour the chocolate cream onto the dough. Place the pan on the rack in the middle of the oven. Bake the tart for about 40 minutes. Loosen the edges of the tart, but let it cool in the tin on a wire rack. Dust with cocoa powder or powdered sugar before serving.