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Warm Chocolate Tarts
MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Dessert
Recipe Preparation Level: moderate
13 ounces semisweet chocolate, chopped
3 ounces (6 tablespoons butter)
9 egg yolks (yes, 9--this is not a typo)
1/2 cup sugar
3 egg whites
Although it's made with whipped egg whites, this tart batter is quite thick and holds up well for several hours before baking. You can make the batter and fill the tart pans up to eight hours ahead, and then refrigerate the pans until you're ready to bake and serve the tarts.
Prepare the Tart Pans: Bake the batter in four-inch, nonstick tart pans or non-stick muffin moulds. Brush each pan with melted butter and coat
Melt the chocolate: With a chef's knife, chop the chocolate into small pieces on a cutting board, keeping in mind that if you eat too many of the pieces, you'll alter the recipe. Cut up the butter and put it, along with the chocolate in a clean, dry, microwave-safe bowl. Add a pinch of salt in with the chocolate. Microwave on high for one minute, stir, and repeat for one minute or until the chocolate seems softened but still looks a some what chunky. Remove from the microwave and stir
to distribute the heat until the chocolate is completely smooth.
Beat the egg yolks until thick: combine the egg yolks with all the sugar except two tablespoons. Beat on high speed with the whip attachment for about two minutes, until the mixture lightens in color and thickens in consistency. (ribbon stage) Fold the cooled chocolate mixture into the egg yolks with a rubber spatula until the mixture is
Whip the egg whites until soft: Add the remaining two tablespoons of sugar to the egg whites and whip at high speed just until they form soft peaks.
Gently fold it all in together: Scoop one third of the egg whites into the chocolate mixture. Scoop one-third of the egg whites into the chocolate mixture and, using a rubber spatula or large whisk, fold the mixture together until the eggs are evenly incorporated. Then add the remaining egg whites and lightly fold them in.
Fill the tart pans: Spoon the batter into the prepared tart or muffin pans so that the batter reaches about 1/2 inch from the top. Cover the
tarts with plastic wrap and refrigerate them until you're ready to bake them.
Bake the tarts: Heat the oven to 475 degrees. If you've prepared the tarts ahead of time, take them directly from the refrigerator to a baking sheet and put them in the oven. Bake them for nine minutes if the batter has been chilled, but only for eight minutes, if you're baking them right away and the batter is room temperature. They won't
look done when you pull them out--the top may still have a spot or two of liquid batter and they'll jiggle like firm gelatin--but pull them out anyway. You want the outside of the tart to be like cake and the inside warm and runny. If you overbake them, the tart will be more cakey, but still delicious. If you underbake them, the inside will be more saucey and won't be warm.
Serve the Tarts Hot from the oven: The tarts should be served as soon as possible after leaving the oven, so while they're baking, prepare your plates. Loosen the tarts, if necessary, by running a knife around the edges. Then cover the tarts with a clean plate or baking sheet, flip over the tart pan and shake gently to loosen from the pan. Then scoop up to put on plate. Add a few fresh berries, a sprig of mint and a dusting of powdered sugar.
I used 8 oz individual ceramic souffle dishes. They were not non-stick.But I liberally greased and floured them and the tarts came out perfectly. It made 5-6 tarts. I baked them for 11-12 minutes.
I didn't microwave the chocolate; I used a double-boiler instead.
I tossed in the whole 1/2 cup of sugar into the egg yolks. Then, I added an additional two tablespoons to the whites.
I took each tart individually, flipped it onto a plate and then either scooped & flipped or just flipped it righside up onto the dessert plates.
Creme Anglaise also makes a nice sauce to have on the plate for the tarts.
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