Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!
As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! You’ll see me using it often!!
There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!
This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.
That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.
It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
Chocolate Tart Cake
Ingredients
Eggless chocolate sponge
- 210 g buttermilk
- 35 g oil
- 15 g clarified butter/ghee
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 1 tsp coffee powder
- 15 g cocoa powder
- 50 g wholewheat flour/aata
- 100 g plain flour
To moisten
- 25 ml Cointreau
Chocolate filling
- 150 g 25% fat cream
- 150 g 54% dark couverture chocolate chopped
Topping
- 75 g fresh strawberries
- 1 tsp castor sugar
- Strawberries mint, edible flowers to garnish
Instructions
Eggless chocolate sponge
- Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
- In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
- Pour the batter into the prepared tin.
- Bake for 30 minutes, until the tester comes out clean.
- Cool completely, then demold the cake and place it upside-down on the serving platter.
Chocolate filling
- Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}
Topping
- Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.
Assemble
- Moisten the cake with Cointreau or a simple sugar syrup.
- Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
- Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.