Čokoládovo kávový tart
čokoládovo kávový tart

Chocolate Espresso Tart

It´s been a long time since I made something with coffee and this “no-fruit” winter period is perfect for non-seasonal recipes. I think coffee should be combined with chocolate so I made Chocolate Espresso Tart. It is made with traditional cocoa kneaded dough, dark chocolate filling and fluffy espresso coffee filling. Chocolate filling is actually the variation of traditional chocolate ganache. However, besides chocolate and heavy cream, you add eggs into this filling. But no worries, the filling is baked. It tastes like ganache, but baking underlines the bitterness of chocolate. So, it is not too sweet, like traditional ganache. But it is sweet, nonetheless. Espresso filling is like espresso coffee mousse, you add espresso into whipped cream and, thanks to gelatin, it all holds its shape. Bittersweet chocolate and fluffy espresso mousse is a perfect combination for coffee lovers.

čokoládovo kávový tart

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čokoládovo kávový tart

čokoládovo kávový tart

čokoládovo kávový tart

čokoládovo kávový tart

čokoládovo kávový tart
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Chocolate Espresso Tart
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hrs 5 mins
 
Tart made with cocoa kneaded dough, baked dark chocolate ganache and espresso coffee mousse
Servings: 12 pieces
Ingredients
  • Dough:
  • 250 g all-purpose flour
  • 130 g butter
  • 75 g icing sugar
  • 1 egg
  • 30 g cocoa
  • A pinch of salt
  • 30 ml cold water
  • Chocolate filling:
  • 200 g heavy cream
  • 200 g dark chocolate
  • 2 eggs
  • 1 tsp vanilla extract
  • A pinch of salt
  • Espresso filling:
  • 125 ml water
  • 2 tbsp ground espresso beans
  • 200 g heavy cream
  • 30 g icing sugar
  • 2 tsp gelatin powder
  • 3 tbsp water
Instructions
  1. Dough:
  2. Mix and combine flour with butter, icing sugar, egg, water, salt and cocoa. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.

  3. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
  4. Bake about 12 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool. Do not bake it for too long since the tart will be baked again, with the chocolate filling.
  5. Chocolate filling:
  6. Heat heavy cream on medium heat and bring it to boil. Set it aside.
  7. When it starts to boil set it aside and add chopped chocolate. Stir well, until you get a consistent mass.
  8. Add eggs, vanilla extract and salt, stir well.
  9. Pour the filling on the cooled tart shell and put it in the oven for about 18 minutes at 180 degrees – until the middle of the tart is still a bit shaky.
  10. Let it cool.
  11. Espresso filling:
  12. Put ground espresso beans in a cup and pour it with hot water. Let it cool completely (otherwise the filling will curdle).
  13. Whip heavy cream.
  14. Add icing sugar, whip again.
  15. Pour the cooled coffee without sediment into whipped heavy cream, whip again.
  16. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of whipped cream mixture. Pour the gelatin into the rest of mixture. Stir well.
  17. Pour the filling over the cooled chocolate filling and let it get firm in a refrigerator for at least 6 hours, preferably overnight.
  18. It can be decorated with chopped chocolate before serving.
Recipe Notes

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11 Comments

  • Anonymous 2.2.2020 at 10:32

    Čokoláda a káva, chute ktoré milujem. Vyzerá nádherne a určite vynikajúco chutí. Určite vyskúšam tento recept.

    Reply
    • Ivana Jelínková 2.2.2020 at 10:33

      Ďakujem krásne, dúfam, že bude chutiť a že potom napíšete, či sa vám vyadril 🙂

      Reply
  • Lenka 2.2.2020 at 10:32

    Čokoláda a káva, chute ktoré milujem. Vyzerá nádherne a určite vynikajúco chutí. Určite vyskúšam tento recept.

    Reply
  • Mirka 8.2.2020 at 21:17

    Skusali ste to aj s bezlepkovou mukou? Dakujem ?

    Reply
    • Ivana Jelínková 8.2.2020 at 21:20

      Neskúšala, ale cesto je obyčajné hnetené, ako keď na hnetený jablkový koláč len s kakaom, tak ak máte vyskúšané to s bezlepkovou múkou, tak ho môžete použiť aj tu 🙂

      Reply
      • Mirka 22.2.2020 at 21:56

        Zdrcla sa mi ta slahacka ked som tam dala kavu, neviete preco? dakujem

        Reply
        • Ivana Jelínková 22.2.2020 at 21:59

          Predpokladám, že to môže byť tým, že ste mali šľahačku príliš studenú a kávu príliš teplú, mohla byť toto príčina?

          Reply
  • Pepo 5.9.2020 at 20:17


    Ahoj Ivka, musím okomentovať koláčik. Robil som ho v piatok a dokonca dvakrát. Prvý krát nevyšiel lebo som sa sekol na vode do cesta. Miesto 30 ml som dal 300 ml 😁. Ale cesto neskončilo vyhodené. Nalial som ho do formy, dal zapiecť, na vrch drienkový lekvár a potom čokoláda 😄. Chutil. Inak na druhý pokus sa podaril. Robil som ho pre kamarátku k narodeninám a vychválila ho. Tak že musí byť dobrý 😃. Ďakujem za recept 😉.

    Reply
    • Ivana Jelínková 12.9.2020 at 20:53

      Super nápad, ako zúžitkovať niečo, aj keď sa človek “sekne” 🙂 Teším sa, že tart chutil, nabudúce už ho snáď aj ochutnáš 😀

      Reply
  • Anonymous 13.9.2020 at 22:33

    Dobry vecer. Uz pri inom kolaciku som si vsimla ze v surovinach ma cesto mate spomenute kakao ale dalej v postupe pri spracovani cesta ho uz nespominate.

    Reply
    • Ivana Jelínková 22.9.2020 at 17:50

      Už opravené, aj pri ďalšom jahodovom tarte, ktorý spomínate. Ďakujem za postreh 🙂

      Reply

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