John Myers
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Chocolate Tart with Hint of Truffle and Aprico
The perfect chocolate tart with hint of truffle and aprico recipe with a picture and simple step-by-step instructions.
For the cake base
- 1 tbsp Cocoa
- 75 g Flour
- 1 tbsp Coffee Liqueur
- 4 Pc. Truffle praline
- 75 gr Sugar or brown raw sugar
- 75 g Butter
- 0,5 tsp Baking powder
- 2 Pc. Eggs
For the cream filling
- 450 g Pure chocolate
- 600 ml Whipped cream 30% fat
- 2 tbsp Apricot liqueur
Connection between the bottom and the cream filling
- 60 g Apricot jam
- 1 tbsp Apricot liqueur
extra’s
- 1 Square baking pan
- 1 Baking pan around 20cm
- Powdered sugar
- 8 Pc. Chocolate truffles
Tillage
- Preheat the oven to 160 degrees: Put all the ingredients for the base in a bowl and mix well with each other using the mixer. Put the truffles in a bowl and let them melt with the help of a water bath, then also add them to the dough when they are melted and whip again well.
- Place the dough in a four-sided greased and floured baking tin and smooth it out. Then put it in the oven for 20 minutes and let it bake. After the baking time, let it cool down in the pan. After the cooling down phase, take a round baking tin, use it to create a round shape and close the edge of it around the cut-out piece of base.
Floor sealing
- Put the apricot jam in your small pot, add the apricot liqueur and bring to the boil, stirring constantly until a fine mixture is formed. Spread this mixture on the floor and let it cool down again.
Cream topping
- Prepare a water bath again, add a bowl and let the chocolate melt in it. Take another bowl, fill it with 600ml cream and whip the cream until it is semi-stiff. If the cream is semi-rigid and the chocolate is melted, the chocolate can be added to the cream in two stages. Don’t forget to keep whipping the cream until it becomes stiffer. Then put the chocolate cream on the prepared cake base and cook for 3 hours. put in the fridge.
- After 3 hours of rest it goes very quickly. Using a knife, remove the edge of the cake from the cake and dust it with powdered sugar. Place the chocolate truffles on top and serve. The cake should be kept in the refrigerator to keep it firmer and easy to cut.
little warning
- This is a really powerful tart which is not suitable for diet freaks … if you still want to try it, you should eat reduced calories for the rest of the week.
Why the photo with the dessert?
- There was still something left of my cream so I kept it as a dessert for a sweet tooth (me). This bowl with the cream does not have to be in the fridge and can be served as a truffle cream for dessert … that’s why I attached the photo to the cake rz.
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