Chocolate Tart with Ganache Topping
Ingredients
Bottom layer
- 1/2 teaspoon cinnamon
- 8 tablespoons melted butter
- 3 tablespoons fine-grained sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup ground biscuits
Filling
- 250 grams grated chocolate
- 1/4 cup liquid cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Top layer
- 1/4 cup liquid cream
- 50 grams grated chocolate
- 1 teaspoon honey
- 1 tablespoon hot water
Decoration
- white chocolate
Preparation
Place the rack in the middle of the oven and preheat to 180°C
Get a 9-inch springform pan and place it on a rimmed baking sheet
For the bottom layer, in a deep bowl, place the biscuits, cocoa powder, sugar, butter, and cinnamon, then mix with fingertips until butter is fully absorbed
Put the mixture in the pan and press with fingertips to cover the bottom and sides completely
Bake the bottom layer for 5 minutes, then remove from oven and set aside
For the filling, in a medium heavy-bottomed saucepan, place the cream and chocolate, then stir with a wide plastic spoon until chocolate melts without boiling
Remove saucepan from heat, add eggs while stirring with a hand whisk until combined, then add vanilla, salt, and cinnamon and stir to mix
Spread the filling over the biscuit base
Bake for 15 to 20 minutes until the filling sets
Remove the tart from the oven, place on a wire rack, and cool completely
For the top layer, in a medium heavy-bottomed saucepan, place cream, chocolate, honey, and water, then heat over medium heat and stir until smooth and homogeneous
Remove the tart from the pan and place on a serving plate with high edges
Spread the chocolate cream over the tart to cover the surface completely
In a piping bag, put some melted white chocolate, pipe circular lines on the ganache, and use a knife tip to make decorative swirls
Refrigerate the chocolate tart for several hours or overnight, then serve
