If you follow my blog, you probably couldn't help but notice that I love to travel to Belgium. I am always game for a visit to the International Market in the city of Antwerp on a Saturday morning, following the so-called "Cookie Trail", tasting different coffees from local coffee roasters, shopping for "props", discovering foods and ingredients that can be hard to find around here. And, of course, there are those delicious Belgian waffles and chocolate, oh, that chocolate. I admit it's my favorite kind of chocolate. Not too sweet, intensively flavored, high quality ingredients. So when I came across a Belgian Chocoladetaart during our recent visit to the amazing city of Gent, I knew I had to work on a recipe to re-create this treat.
Made with dark, decadent Belgian chocolate, this easy to make and rich Belgian Chocolate Tart tastes just the way I like it. Now, you can eat this an hour after you made it, it will still be a bit soft, crumbly and warm - and then if you place a generous dollop of sweet, whipped cream or crème fraîche on your slice, it will melt into one gooey, delectable dessert. But if you are inclined to make this ahead of time - it will be easier to slice, the taste will have mellowed and it will be just as delicious, with or without further adornments.
So, without further ado, here is my must-try, Belgian bakery-inspired version of Chocoladetaart. If you do get a chance to make this one, do let me know whether you liked it as much as I do. By the way, the tarts that I came across in Gent, were always displayed with the baking paper, so I present it that way as well. Authenticity and all. And it makes me happy. It is also nice if you can bake this in a nice, colorful pie dish. One final remark, it is worth trying to source Belgian chocolate if at all possible, or use the best quality baking chocolate you can.
Chocoladetaart - Belgian Chocolate Tart
- 200g unsalted butter, plus extra for greasing
- 250g dark Belgian baking chocolate, broken up (OR use high qualty dark baking chocolate)
- 8g pure vanilla sugar OR 1 tsp Madagascan vanilla extract
- 4 free-range eggs, (M), separated
- a pinch of fine sea salt
- 100g icing sugar, sifted
- 30g AP (plain) flour, sifted
- 1 tbsp icing sugar, for dusting
- Preheat the oven to 180°C (356°F).
- Grease a 25cm round pie dish. Line the pie dish with baking parchment.
- Melt the chocolate and butter together over a pan of simmering water on the stove, taking care not to let any water come into contact with the chocolate butter mixture (bain marie).
- Stir in the vanilla sugar OR extract and let cool.
- In a medium bowl whisk the egg whites with the salt until soft peaks form. Set aside.
- In another bowl beat the egg yolks with the icing sugar until pale in color, then fold the chocolate mixture into the egg yolk mixture.
- Then fold the flour into the chocolate mixture.
- Fold one-third of the egg whites into the chocolate mixture, then gently fold in the rest until just blended.
- Spoon into the prepared pie dish, spreading evenly, and bake for 30 to 35 minutes - the cake will be still slightly wobbly/creamy in the middle.
- Let the cake cool on a rack before dusting with icing sugar.
NOTE: Turn this into a decadent dessert by serving with softly whipped cream or crème fraîche sweetened with icing sugar. And serve some fresh seasonal fruits or berries alongside.
Sometimes the best desserts are simple, and made with best quality ingredients, this indulgent Chocoladetaart - Belgian Chocolate Tart won't dash your expectations. - Bon appétit!