There were five of them. I tore off all covers, leaving them bare-naked on the cold wooden surface. The first one was strategically placed right in the centre. I knew what was about to happen. Gazing at its shiny, smooth outer, my mouth could not be detained from smirking a little. Then I ran the knife through it for the first time. Easier than imagined. Chop chop chop it continued. Chop chop chop. Bits and pieces flew everywhere, covering the others that were silently sitting right next to it. Chop Chop Chop. First one done. Four to follow. Let's see if I can do three at once, I thought. The knife went down with three dull thuds each time. What a peculiar rhythm. Still one to go.
As I said. Sometimes, to create something beautiful, you have to do evil.
Chopping chocolate really is not the most delicate activity in the kitchen. In fact, I thought it always creates a scenario reminding of the intro of Dexter. You know, where that whole procedure of preparing breakfast somehow has a murderous touch to it. Coming to the beautiful part, now.
This tart is insanely rich. The filling consists solely of a ganache made of chocolate and cream while the crust has a nice flaky crunch with hardly any sugar giving just the right level of sweetness. I would stick with the official version that I only had a small piece but the picture unfortunately outs me as a big old liar.
Depending on what chocolate you use, it can be a bit pricey. However, you know what I did? I did a quick search online looking for reviews of chocolates and found a reliable source that told me how good they actually are. I have found one that was rather low in price, yet high in quality and it still tasted great (I tried it, of course).
As the recipe told me, I sifted a bit of cocoa over the tart which I actually would not do next time as the flavour overpowered the rest quite a bit. I kind of ate a thin layer off of the top first so I could indulge in the rest sans dutch-processed cocoa powder.
It's fairly easy to prepare yet decadent and just too good. I guess I have found myself another monster to munch on. ;)
The hardest part is to really keep it in the fridge for four hours before cutting it!
The magazine I found this in calls it 'Mexican Tarte', although I am not quite sure what is so Mexican about it.
Mexican Chocolate Tart
Adapted from: Frau von Heute, 9th issue, 25.02.2011: Mexikanische Tarte
- 160g (5.6 oz.) AP Flour
- 100g (3.5 oz.) Butter
- 50g (1.8 oz.) sugar
- Pinch of salt
- 1 egg yolk (size M)
- 1 tbsp dutch-processed cocoa powder
- 500g (17.6 oz.) dark milk chocolate (I was not too sure what exactly that was supposed to mean so I used 4 bars of 50% dark chocolate and 1 bar 30% so my ganache was generally rather on the milky side)
- 400ml (13.5 fl. oz.) cream
- 1 pack of vanilla sugar (this is lesser known in the US, I think you could either omit it or replace 1 ts cream with 1 ts vanilla extract)
- Cocoa for dusting the cake (I recommend skipping this)
- Dry peas, beans or cherry stones for baking the crust blind.
- Parchment paper for the same purpose.
- Preheat oven to 200°C (390°F).
- Combine flour, sugar, salt, egg yolk, cocoa and butter and knead until smooth (I did that with my hands). Put in refrigerator for 30 minutes.
- Grease a 24cm (about 9'') spring form pan and and lay out dough, forming a crust. Prick it with a fork several times and lay out with parchment paper. Fill with dried peas.
- Bake for 15 minutes, remove peas and parchment paper and bake for further 10 to 15 minutes.
- Chop up chocolate and heat up cream in a small pot. Remove from heat. Add the chocolate along with vanilla sugar to the heated cream and stir until smooth. Let it cool off for 30 minutes. (I added the chocolate to the cold cream and heated everything on low heat just enough to let it melt. It worked fine for me and there was hardly any time needed to let it cool down.)
- Pour mass into crust and put in refrigerator for 4 hours. Dust with cocoa powder.
Forget about those damn calories and indulge!