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Chocolate Tart with Liquid Core

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Chocolate Tart with Liquid Core

The perfect chocolate tart with liquid core recipe with a picture and simple step-by-step instructions.

  • 150 g Dark chocolate
  • 150 g Butter
  • 5 Egg yolk
  • 100 g Sugar
  • 3 Protein
  • 130 g Flour
  1. Heat the chocolate and butter in a water bath and stir until smooth.
  1. Beat the egg yolks with the sugar until frothy. Then stir in the egg white (liquid).
  1. Fold in the chocolate mixture and sieve in the flour.
  1. You should now have a thick mass, which you divide into 12 molds (grease with butter and sprinkle cocoa over them). So about 3/4 full.
  1. You can also freeze the filled molds and bake them fresh if necessary. frozen: 13-15 min fresh: 9-11 min at 180 degrees
Dinner
European
chocolate tart with liquid core

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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