DOUBLE CHOCOLATE TART RECIPES
CHOCOLATE TART RECIPES - BBC GOOD FOOD
Make one of our irresistible chocolate tarts for a decadent dinner party dessert. Choose from no-cook tarts, baked chocolate and hazelnut, salted caramel and more.
Provided by Good Food team
Number Of Ingredients 1
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 9 to 10 big cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Nutrition Facts : @context http//schema.org, Calories 442, UnsaturatedFatContent 4 grams, CarbohydrateContent 64 grams, FatContent 20 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 12 grams, SodiumContent 235 milligrams, SugarContent 47 grams, TransFatContent 1 gram
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I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one.
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- Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!
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NIGELLA'S SALTED CHOCOLATE TART RECIPE - BBC FOOD
I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one.
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