Liquid Chocolate Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g chocolate, at least 70% cocoa
- 50 g butter
- 2 egg (s)
- 75 grams sugar
- 1 pinch (s) salt
- 20 g flour
- Butter and sugar for the molds
For the set:
- 6 raspberries
- 2 sprigs mint
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Grease the molds with soft butter, sprinkle with sugar and then place in the refrigerator. Preheat the oven to 210 degrees top / bottom heat.
- Roughly chop the chocolate and melt it together with the butter over a water bath. Then stir the eggs with the sugar and a pinch of salt with the whisk of the hand mixer until frothy. Stir in the melted chocolate. Add the flour and mix everything well. Spread the mixture on the molds and put the molds in the oven for twelve minutes.
- Carefully turn the tartlets out onto plates. Pick some mint. Dust the tartlets with powdered sugar and garnish with mint leaves and raspberries. Serve warm.
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