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Doubly Decadent Chocolate Tart

Doubly Decadent Chocolate Tart

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This dessert should come with a warning – very rich and super addictive.

  • Makes : 10-12 |
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 30 mins
Categories: Baking, Chocolate, Chocolate, Desserts, Dish Type, Main Ingredient, Sweet Pies, Pastries & Tarts, Sweet Pies, Pastries and Tarts, Sweet Pies, Pastries and Tarts, Teatime
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Ingredients

Streusel Base
½ C (125 ml) Demerara sugar
½ C (125 ml) flour
¼ C (125 ml) butter

Milk Chocolate Layer
2½ C (625 ml) good quality milk chocolate
¼ C (60 ml) cream
½ tsp (2.5 ml) golden syrup
1 Tbsp (15 ml) chocolate liqueur
4 Tbsp (60 ml) butter (softened to room temperature)

Dark Chocolate Layer
2 C (500 ml) dark chocolate (55%)
2 C (500 ml) cream
2 Tbsp (30 ml) syrup
4 Tbsp (60 ml) chocolate liqueur
7 Tbsp (90 ml) butter (softened to room temperature) 

Method

Streusel Base
Preheat the oven to 170 ºC.

Combine all of the ingredients in a stand mixer fitted with the paddle attachment to form a paste. Place the paste in-between two pieces of silicon or baking paper and roll it out to approx. 2 mm thick.

Take off the top layer of paper. Place onto a baking tray and place a cake ring (16 cm) on top and firmly push the ring into the streusel, place into the oven and bake until firm (±15 minutes depending on the oven). Take out and let cool.

Milk Chocolate Layer
Scald the cream and syrup together (don’t over boil).

Place the milk chocolate into a bowl. Pour the scalded cream over the chocolate and stir to ensure that all of the chocolate has melted and the mixture is smooth.

Add the coffee liqueur.

Slowly add the butter into the chocolate mix and slowly blend using a hand held blender. Make sure all of the butter has dissolved. Pour over the base in the cake ring and let set in the fridge while starting the second top layer.

Dark Chocolate Layer
Scald the cream and syrup together (don’t over boil).

Place the milk chocolate into a bowl. Pour the scalded cream over the chocolate and stir to ensure that all the chocolate has melted and the mixture is smooth.

Add the chocolate liqueur.

Slowly add the butter into the chocolate mix and slowly blend using a hand held blender. Make sure all of the butter has dissolved.

Pour over the first layer in the cake ring and let set in the fridge overnight.

Garnish with chocolate shavings and serve with a creamy coffee ice cream.

Tip: this dessert can be modified into a chocolate slice – simply use a square/ rectangular dish to hold the streusel mix and to set the 2 layers into. Then cut into individual slices and serve.

Need help with baking terms? Check our Baking Glossary.