Friday, March 08, 2013

Tree of life chocolate tart

For the gathering last Sunday, hosted by some women from my church, I made a dark chocolate tart. I decorated it to look like a tree of life (or placenta, depending on which frame of mind you're in). The white chocolate was runnier than it should have been, so all of the intricate swirls flowed outward more than they should have. Oh was still really delicious.

 I let Zari and Dio "decorate" the other tart. It looked...well...not so appetizing when they had finished. I swirled a knife through it a few times and it improved remarkably.

Here's the recipe, from the American edition of Larousse Gastronomique:

Dark Chocolate Tart:
4 oz (100 g) dark chocolate (60-70% minimum)
4 oz (100 g or 1/2 cup) butter
1/2 cup (50 g) flour
1/2 cup (100 g) sugar
3 eggs

Melt chocolate and butter together and stir. Add the other ingredients and mix until smooth and shiny. Bake at 350F in a greased & floured tart pan or round cake pan for 20 minutes. Let cool.

1/2 cup cream
3 oz (80 g) dark chocolate
1 Tbsp (10 g) butter

Bring cream to a boil and stir in chocolate and butter until fully incorporated. Spread on top of cooled tart.


  1. Is the white just melted white chocolate?

  2. Yep, with a little vegetable oil stirred in to make it runny enough (and my problem was probably too much oil and not being patient enough to let the white chocolate cool off).

  3. The drips are perfect -- they're the synciotrophoblast implanting into the side walls of the cake!

    B'sha'ah tovah on this forthcoming baby!


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