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Thursday, March 10,2011

Triple Chocolate Fudge Tart

By Danette Randall

 

People who like to bathe in chocolate, this one’s for you.

 

Me, I happen to be one of those people. It beats Irish Spring any day of the week.

Triple Chocolate Fudge Tart, yes, triple chocolate fudge tart, a dessert so nice I had to say it twice. Imagine a hot fudge brownie mating with a sexy chocolate cake. The result is this “oh baby” of a dessert.

It is rich, moist and has a deep chocolate flavor. The wonderful part is the simplicity of ingredients and producing a dessert worth serving anytime, anywhere. You can use semi-sweet chocolate, or of course you can use a higher level or lower level of chocolate — this dessert responds to all levels of fancy.

I use cocoa powder and chocolate whipped cream to top this treat off. I mean, come on, we all know whipped cream is a key ingredient in the coming together of two things as beautiful as cake and brownies. That is not a metaphor, just so you know, although I, for one, am never too far away from a good helping of whipped cream.

Anyhoo, I’m convinced you make these once, you make these twice. The brown sugar, chocolate, buttery mix all baked up in a tart pan will make you happier than Lindsay Lohan in a jewelry store, or a nightclub, or a bad situation. My opinion is this recipe will be a favorite, and baking one or two a week won’t be out of the question.

Maybe in one of the batches you can sneak a fingernail file and ship it off to Lindsay. Just looking ahead for a good deed done. I know how charitable we are here in Boulder.

Now follow the directions, put some love into it and invite me over when it’s done.

Triple Chocolate Fudge Tart

2 cups semi-sweet chocolate chips

6 tbsp. unsalted butter

3 eggs

1 cup brown sugar

1/2 tsp. almond extract

1 tbsp. instant espresso (can use instant coffee)

1/2 cup flour

1 tbsp. unsweetened cocoa powder

1/4 tsp. baking powder

pinch of salt powdered sugar for dusting

Chocolate Whipped Cream

1 cup heavy whipping cream 1/4 tsp. almond extract (you can use vanilla) 3 tbsp. powdered sugar 1 1/2 tbsp. unsweetened cocoa powder Beat until soft peaks form

Preheat oven to 350 degrees.

Grease a 9-inch tart pan with removable bottom. In small pan over low heat (or glass bowl in microwave) slowly melt chocolate chips and butter. Stir until smooth, let cool down.

In small bowl, combine flour, cocoa powder, baking powder and salt. Set aside.

In large bowl, stir together eggs and sugar until well-combined. Mix in almond extract and instant espresso. Add chocolate/butter mix to egg mixture and stir until smooth.

Add in flour mixture, stir until just incorporated. Place prepared tart pan on a baking sheet.

Pour batter into pan. Bake for 35-40 minutes (36 minutes was perfect). Take out and let cool completely.

Pop tart out of pan and place on serving platter. Cut tart into wedges. Serve covered with chocolate whipped cream and a dusting of powdered sugar. Enjoy!

Note: You can omit the whipped cream (although it’s great) and just dust with powdered sugar if desired. This also works well with fresh berries.

Respond: letters@boulderweekly.com

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