chocolate tart
easy
45 mins
45 mins
Ingredients
- 1 bar (100 g) dark chocolate
- 3 (250 g each) Cup of whipped cream
- 4 Eggs (size M)
- 160 g Sugar
- 1 pinch Salt
- 7-10 Tbsp grated peel of 1 untreated orange
- 3 TABLESPOONS Orange juice
- 60 g Flour
- 60 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 1/2 TEASPOON Cinnamon
- 6 TABLESPOONS Egg liqueur
- 1 (100 g) White chocolate bar
- 50 g Dark bark chocolate
- 12 Cinnamon christmas stars to decorate
- baking paper
Directions
- 1
Coarsely chop the dark chocolate. Heat 600 ml cream, dissolve the chocolate in it. Let the chocolate cream cool down overnight. Separate the eggs. Beat egg whites and 3 tablespoons of cold water until very stiff. Add sugar and salt while stirring.
- 2
Fold in egg yolk, orange peel and orange juice. Mix flour, starch, baking powder and cinnamon, sieve over it and carefully fold into the egg mixture. Pour the dough into a springform pan lined with baking paper ( 26 cm Ø) and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Remove from the tin and let it cool down on a cake rack. Whip the chocolate cream with the whisk of the hand mixer until creamy. Stir in 4 tablespoons of egg liqueur. Remove 1/3 of the cream. Chop white chocolate and fold into the remaining chocolate cream. Cut the sponge cake base twice. Spread the lower cake base with half of the chocolate cream with chocolate chips. Place the second cake base on top. Spread the rest of the chocolate cream on top.
- 3
Chop white chocolate and fold into the remaining chocolate cream. Cut the sponge cake base twice. Spread the lower cake base with half of the chocolate cream with chocolate chips. Place the second cake base on top. Spread the rest of the chocolate cream on top. Cover with the upper cake base. Spread the remaining chocolate cream all around the cake. Sprinkle the cake with crumbled bark chocolate all the way to the middle. Whip the remaining cream until stiff. Spray 12 oblong tuffs onto the cake, decorate with the remaining eggnog. Place one cinnamon star on each tuff. Makes 16 pieces
- 4
Spread the remaining chocolate cream all around the cake. Sprinkle the cake with crumbled bark chocolate all the way to the middle. Whip the remaining cream until stiff. Spray 12 oblong tuffs onto the cake, decorate with the remaining eggnog. Place one cinnamon star on each tuff. Makes 16 pieces
- 5
(without cinnamon stars)
Nutrition Facts
330 kcal
27 g
21 g
5 g
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