le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

samedi 5 octobre 2013

Japanese chocolate tarte

Base is crunchy, top is soft like a mousse
ingredients for "a huge tarte":

750g shortcrust pastry
6 eggs
400g chocolate
320g butter
300g caster sugar
2tbsp grounded café

melted chocolate and butter
Bake shortcrust pastry 30 minutes in preheated oven 180°C (of course less if tarte is smaller); melt chocolate and butter (butter almost melted as shown). beat sugar, eggs and grounded café.
beat eggs, sugar and grounded café until you get a foam

pour in chocolate and butter

final texture, before baking
when shortcrust pastry is half baked (light golden/white) pour in chocolate cream, spread and bake 25/30 minutes more at 170°C (of course less time if tarte is smaller) Remember that final consistency its like a mousse, not a stone, don't overbake it.

Shortcrust pastry already baked 30 minutes at 180°C

Thanks to my dear Japanese friend Kana that she taught me this wonderful recipe
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