Chocolate Truffle Tart

A while ago in my post I told you about a Monday morning when I woke up as usual, followed my morning routines, and then realized I’m having a free day from work!

While I went back to bed me and S talked about the day that was starting, and he draw me a riddle. I’m not sure how this is called in English, but in Finnish as well as in Portuguese that particular word riddle is called “gallows”. Sounds brutal, yes, but the idea is to give the other person the amount of letters there are in the words, and she has to guess what those words are by asking, one at the time, if the words contain certain letters. If they do, the riddler adds the letter into the words. If they don’t, the riddler draws one piece of a gallows next to the words. The aim is for the player to guess the words before the gallows is ready and she is “hanged”.

You have this game too? I’m curious! At least it was known is Finland as well as in Brazil, even with the same name, so I guess it’s rather universal.

Anyway, my words in the game were _ _ _ _ _ _ _ _ _   _ _ _ _. And for some reason (maybe I was too tired) I didn’t get it right! The words were of course “chocolate cake”, which S wanted me to bake as for once I had time.

He spent his evening in a Finnish course (which by the way now ended and he did so well in the exam!) and I spent mine baking not a cake but a chocolate tart. I found two recipes, that I put together. The originals can be found here and here.

The Gourmet.com recipe for the filling says it should be chilled in a fridge for hours before serving, but we couldn’t wait and ate (+ photographed) it immediately when it was cooled.

Just a word of warning before I give you the recipe. Bake this tart to share it with a bunch of people. Otherwise you will eat it all by yourself.

Sinful Chocolate Truffle Tart

For the chocolate pastry:

5 dl all-purpose flour

1,5 dl cocoa powder

2 dl minus 2 tablespoons caster sugar

160 g butter, diced

2 eggs

(pinch of salt if you used unsalted butter)

For the chocolate truffle filling:

300g good-quality bitter-sweet chocolate, chopped

100g unsalted butter, diced

2 large eggs, lightly beaten

100 ml heavy cream

0,5 dl caster sugar

pinch of salt

1 teaspoon pure vanilla extract

Prepare the pastry.

Place flour, cocoa, sugar, salt and butter in a bowl of food processor and process until fine as breadcrumbs. Add eggs and process until it holds together. 

Turn onto a lightly floured board and gently knead until smooth. Shape into a thick disc and cover with plastic wrap. Place in fridge for 10 minutes to rest. 

Line a bottom of a springform pan with baking paper. Lightly rub the sides with butter. I suggest you use a springform pan with removable sides because this tart is easier and prettier to serve like that. I used a 22 cm diameter pan.

Roll out pastry on a floured surface into about 5mm thickness. Place it in the pan so that the sides rise about 4cm.

Let it rest in the fridge while you preheat your oven to 175 C°.

Line pastry with baking paper, fill with beans or pie weights and bake for 10 minutes. Take it out, remove beans, and bake again for more 5 minutes or until firm. Set aside and let cool.

Prepare the filling.

Melt chocolate and butter in a bain marie over a saucepan filled 1/3 with water, over medium heat. Constantly stir until smooth, then remove from heat and let cool for 5 minutes.

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

Cool tart completely in the pan, about 2 hours. Chill, uncovered, until center is firm, at least 4 hours. Remove sides of the pan and sprinkle with cocoa to serve.

Layered Fudge Brownie, Chocolate & Peanut Butter Mousse Cake

In my post of zucchini & tomato galettes I gave a hint that I was preparing myself a birthday cake which, when successful, would be THE cake of the decade. Well now the birthday party is over, and I can proudly tell you, that it was THE SH*T. It must have been the best cake I have ever stuck my spoon into. It got so many compliments from my guests that I didn’t have time to count.

In a nutshell: it was perfect.

Now, I am so sorry to provide to you these photos that really don’t do justice to the cake. The thing is, that the moment I finally got to put the cake on the table, cut it and photo shoot it, the sun was just setting, which can be seen in the pictures. After the first piece was cut, people attacked the cake so that just minutes after there was nothing left. I succeeded in saving one big piece in my fridge - which some hours later I saw a girl eating. So, I succeeded in saving a small piece in my fridge after that… Which, on the next day, I did my best in photographing. The quality of the pics is a pity mostly, because I really wished I could show you how amazing it was. Just for you to see, that you HAVE to give it a try too! But now you just have to take my word: do yourself a favor and prepare this cake.

A couple of words about the inspiration and the process of doing the cake. First of all, the cake is a combination of several recipes I found. The recipe for the fudgy brownie base was taken from Sugar Duchess.  It was by far the best cake base I have ever come across. The execution of it had some set-back though, as it’s baked in a water bath in the oven, and my cake pan leaked water in. So my brownie base was basically wet and broke in pieces when I took it out of the pan. So you might wanna line your pan very properly with aluminium foil before baking.

Cracking of the brownie wasn’t too harmful, as the toppings saved the situation perfectly. I especially loved the chocolate mousse recipe found from Delicious Magazine, as it didn’t require gelatin. For some reason I’m not a big fan of gelatin, and every time I can avoid using it, I will. This mousse got perfectly firm after staying overnight in the fridge. A great choice was also the other topping, peanut butter mousse, for which I took the recipe from here. I made only half a portion of the original amounts, and that was more than enough for my 22cm diameter cake. Lastly, I decorated the cake with simple chocolate ganache and pieces of Snickers bar. In the end, the cake could actually be called a gigantic Snickers, as that’s how it tasted like.

Hope you enjoy, and please, tell me what you think after trying this!

Killer Fudge Brownie, Chocolate & Peanut Butter Mousse Cake

For the brownie base:

300g high-quality semisweet chocolate

4 large eggs, yolks and whites separated, room temperature

0,5dl + 2 tablespoons sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

120g butter, room temperature

For the chocolate mousse:

150ml double cream

225g semisweet chocolate

4 large eggs, yolks and whites separated

For the peanut butter mousse:

300g creamy peanut butter

250g cream cheese, room temperature

2,5dl powdered sugar

1 tablespoon vanilla extract (I left this out)

250ml double cream, chilled cold

Prepare the brownie base. Preheat oven to 200 C. Place a rack in the middle of the oven and below it a deep baking sheet almost filled with water. Prepare a 22cm-24cm diameter spring form pan by lining the bottom with parchment paper and greasing the sides lightly with butter.

Chop the chocolate into small chunks and melt in a metal bowl on top of simmering water (bain marie). Set aside to wait.

Place the room-temperature egg whites in a large, grease-free mixing bowl with about a third of the sugar. Using an electric mixer, start beating on slow speed, gradually increasing the speed. Beat until the whites begin to look fluffy. Add the remaining sugar, salt, and vanilla, and continue to beat until the meringue is shiny.

Next, using a whisk, stir the soft butter into the melted chocolate until completely incorporated. Then whisk in the egg yolks (I used electric mixer). Using a wire whisk, fold half of the meringue into the chocolate mixture. Fold in the remaining meringue with a rubber spatula, being sure to mix in the heavier batter at the bottom of the bowl.

Pour the batter into the prepared pan. Place the cake in the oven. Bake for 26-28 minutes (for me it took 45 minutes to bake, so keep checking how it will be with your oven). The top will be shiny, and a cake tester inserted into the center will come out clean.

Remove the cake from the oven and let it cool to room temperature. Refrigerate the cake for 1 hour, then run a knife around the edge of the pan and invert the cake onto a serving plate. Remove the bottom of the pan and the parchment paper circle, and replace the ring from the spring form around the cake; it will be the mold for the two mousses.

Make the chocolate mousse. Whip the cream and set aside. Melt the chocolate over a pan of gently simmering water. Remove from the heat once melted, beat in the egg yolks, then fold in the cream. Whisk the egg whites in a bowl to soft peaks, then fold into the chocolate mixture. Spoon evenly over the brownie base and refrigerate overnight.

The next day, well before serving time, prepare the peanut butter mousse. Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and vanilla extract and beat until well blended.

Using clean dry beaters, beat whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in two additions. Spoon filling on top of the chocolate mousse and spread evenly. Refrigerate for at least 4 hours.

For decoration:

100g semisweet chocolate

100ml double cream

+ one Snickers bar

Bring double cream to a simmer in a medium heat. When lightly simmering, add chopped chocolate. Once the chocolate starts to melt, remove from the heat and stir until fully incorporated. 

Garnish the cake with slightly cooled ganache and chopped Snickers.