Chocolate Tart
Cocoa sponge cake layered with chocolate ganache, coated in chocolate.
Ingredients
Eggs
3
Granulated sugar
90g
Cake flour (Ingredient A)
80g
Cocoa powder (Ingredient A)
10g
Butter (unsalted, Ingredient B)
20g
Milk (Ingredient B)
1 tablespoon
Granulated sugar (Syrup Ingredient C)
50g
Water (Syrup Ingredient C)
100ml
Grand Marnier (or rum)
1 tablespoon
Apricot jam
3 tablespoons
Sweet chocolate (Chocolate glaze)
250g
Heavy cream (Chocolate glaze)
250ml
Sweet chocolate (Coating chocolate)
130g
Granulated sugar (Coating chocolate Ingredient D)
60g
Water (Coating chocolate Ingredient D)
60ml
Cocoa powder (Coating chocolate)
20g
Heavy cream (Coating chocolate)
150g
Salad oil (Coating chocolate)
1⅓ tablespoons
Instructions
1
Combine chocolate and heavy cream
Prepare the chocolate glaze. Heat the heavy cream until just before boiling, then pour it into a bowl containing the chocolate, and stir with a plastic spatula until completely melted.
2
Whip with an electric mixer
Let Step 1 come to room temperature, then whip with an electric mixer on medium speed until fluffy. Chill in the refrigerator.
3
Spread the chocolate glaze on the cocoa sponge cake
Spread the syrup, apricot jam, and the cream from Step 2 in order onto the cut surface of the sponge cake. Place the other half of the sponge cake on top, spread the syrup and Step 2 over the entire cake, and chill in the refrigerator.
4
Make the syrup and add cocoa powder
Prepare the coating chocolate. Place Ingredient D in a pot and turn on the heat. Once the granulated sugar dissolves, add the cocoa powder. Whisk quickly until foamy.
5
Add heavy cream and strain through a tea strainer
Add the heavy cream to Step 4 and heat until just before boiling, then remove from heat. Strain through a tea strainer into a bowl containing the chocolate, and mix evenly with a plastic spatula.
6
Add salad oil and mix evenly
Add the salad oil to Step 5 and stir until there are no lumps. Cool slightly (about 30°C is standard).
7
Pour the coating chocolate over the cake
Transfer the cake from Step 3 onto a cake cooling rack placed on an enamel tray. Pour Step 6 evenly over the cake, smooth the surface, and chill in the refrigerator.
