Ready in 3 hours 20 minutes
This doesn't have any added sugar in the filling, so it is perfect for people who really love dark chocolate. It is worth using good-quality chocolate for this one.
Oven Temp: 350F / 175C / Gas Mark 4
1. Preheat oven. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).
2. Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.
3. Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.
4. Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.
AmiRutter 4y agoBeautiful strong flavour I Added triple sec into the chocolate Mix for extra flavour
dadloves2cook 8y agoPerfect for Chocoholics who love DARK chocolate!
opalfire8 8y agoThis turned out great. I used pastry flour instead of all-purpose flour, and as a result the crust mix didn't turn out "sandy"-- I had to add a couple of tablespoons of cold water to firm it up. The unsweetened chocolate filling is really great, and the hazelnut flavor in the crust really comes through. On the side I served small pools of raspberry coulis and crème anglaise.
townsendtom 9y ago
cleverkt 9y ago[I made edits to this recipe.]
stevemur 10y agoJust a note to others -- this photo won the Grand Prize (approximately $1,000 in kitchen equipment) in the BigOven 2005 Amateur Photo Contest. Congratulations, CajunToast!
susanjm 10y agoI agree ... this is a great photo! The teacup as a backdrop was a great idea. I've added this to my favourites because it sounds amazing.
stevemur 10y agoTerrific photo, Cajun!
cajuntoast 10y ago[I posted this recipe.]