White Chocolate Tart

Ingredients for 1 servings:

• 125 g butter
• 200 g chocolate, white
• 100 g sugar
• 1 packet of vanilla sugar
• 1 vanilla pod(s), some pulp OR vanilla flavoring
• 3 eggs
• 130 g flour
• ½ tsp baking powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

with white chocolate

Melt the butter and chocolate in a saucepan over low heat, stirring constantly, then remove from the heat. Allow to cool briefly. Beat the eggs, vanilla sugar, vanilla bean seeds or vanilla essence, salt, and sugar for a few minutes until they are nice and creamy. Slowly add the cocoa-butter mixture (I do it a spoonful at a time so the eggs don’t lose their fluffiness) and continue beating. Add the flour and baking powder and mix until the flour is well combined with the batter and there are no lumps. Carefully pour the batter into a well-greased springform pan or tart pan. Place the pan in the preheated oven and bake at 180°C (top/bottom heat) or 165°C (fan oven) for about 20-25 minutes. (Please note that every oven heats differently. 20 minutes was completely sufficient for me. The toothpick test is only partially possible here, as the white tart should remain somewhat soft on the inside.) Remove the tin from the oven after the baking time is over and let it cool, as the cake will still be relatively soft straight out of the oven. Decorate with icing, if desired. This chocolate cake is particularly moist and tastes great both warm and cold! It’s pleasantly sweet, but not overly sweet; if you don’t like that, you can reduce the sugar a bit!