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
(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.
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