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IMG_6274Another chocolate cake you might be thinking. No, this is not just another chocolate cake, and one can never have enough of chocolate desserts anyhow. This is one of my go to desserts. It is very easy to make, everything gets mixed together, no separating of eggs even, absolutely delicious and everyone will be asking for more. I cannot get enough of it. You might not want to stop licking the bowl, it is so good. It is best prepared in the morning for the evening as it needs to cool completely before eating. You can even make it the previous day. Serve with oodles of whipped cream or ice cream. In summer, I like to serve it with assorted berries on the side. The fruit makes you feel better about eating a decadent piece of tart.

IMG_6268IMG_6269IMG_6273Serves 8 (less if you eat bigger slices)


One 25 cm / 10 inch tart crust, baked blind
1 cup sweet butter
160 g / 5 ½ oz dark chocolate, at least 60% cocoa, broken up
8 tablespoons unsweetened cocoa powder
pinch of salt
4 eggs
1 cup sugar
3 tablespoons maple syrup
3 heaped tablespoons crème fraîche or sour cream


Preheat the oven to 150 C / 300 F
Place the butter, chocolate, cocoa powder, salt in a bain marie or bowl over a pan of simmering water
Stir occasionally until well mixed and melted
In another bowl beat the eggs and sugar until light and fluffy
Add the maple syrup and sour cream
Stir the melted chocolate mixture into this
Mix well
Pour into your pastry shell
Bake for 40 to 45 minutes
Remove from oven onto a rack and allow to cool completely, at least 2 to 3 hours