Chocolate Tart Cake
Deeply delicious and very indulgent.
Makes one 8" 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.