Summary

Ingredients

• 75 g butter
• 650 g chocolate, (dark or whole milk)
• 3 large egg (s)
• 200 g suar
• 1 tablespoon coffee, more soluble
• 0.5 teaspoon ½ vanilla extract or 1 point vanilla sugar
• 100 g flour
• 0.5 teaspoon ½ baking powder
• salt
• 200 g walnuts, chopped
• 2 tablespoon heavy cream
• Butter and flour for the mold

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Instructions

1. Preheat the oven to 175-180 ° C, grease a tart pan (24 with removable base) or a springform pan and sprinkle with flour.
2. Chop the chocolate, melt the butter in a bowl over a water bath (with the water slightly boiling).
3. Now add 400g of the chopped chocolate to the butter and remove the bowl from the water bath. Stir until the chocolate has melted, then set aside and let cool.
4. Now put the eggs, sugar, coffee and the vanilla extract or vanilla sugar in a mixing bowl. Beat with the hand mixer on medium speed for about 5 minutes until creamy, then add the cooled chocolate and stir in.
5. Mix the flour, baking powder, salt, 200g of the chopped chocolate and walnuts in a bowl.
6. Add the mixture to the custard and stir until everything is well mixed together (not too long).
7. Then pour the dough into the prepared form and bake in the preheated oven on the middle rack for 35-40 minutes. Since every stove heats differently, it is advisable to check.
8. The tart is ready when the top is hard and cracked. The inside, on the other hand, is still very soft, so do not make a stick test. Let cool in the tin at room temperature, it is important not to turn the tart out.
9. Before serving, melt the remaining 50g chocolate with the cream and drizzle over the tart with a spoon. It is not intended as a casting, only serves to decorate.
10. You can also use a glass or porcelain dish for baking, then let the tart cool down in it and cut and arrange it at the table before serving.
11. The first piece is always a bit brittle.