If, like me, you have a preference for fruit and vanilla flavors over chocolate, then I assure you that you will still be able to appreciate this extraordinary chocolate tart. It is a remarkably simple recipe that yields exceptional results every time. Even those who have minimal experience with chocolate or making tarts will find it doable. On the other hand, the raspberry ricotta cake is on the less sweet side, as was my intention. It pairs perfectly with a bowl of ricotta, whether sweetened or unsweetened.
Raspberry ricotta cake (pictured on top)
Preparation: 10 minutes
Cooking time: 1 hour 10 minutes, plus cooling
Makes: 1 x 23cm cake
If you’re in the mood for something stickier and sweeter, you can replace the unsweetened berries with a cup of your preferred jam or marmalade. This versatile batter will create a slightly sweeter cake with a more subtle fruit flavor, thanks to the even distribution of the jam or marmalade. Nevertheless, it will still be delicious and incredibly snackable. You can bake this cake up to three days in advance, wrap it tightly, and store it at room temperature.
Ingredients:
– Cooking spray, for greasing
– 220g plain flour
– 1 tbsp baking powder
– 1 tsp kosher salt
– 365g ricotta
– 275g sugar
– 3 large eggs
– ½ tsp vanilla extract
– Grated zest of 1 lemon, lime, grapefruit, or orange (optional)
– 115g unsalted butter, melted
– 340-450g raspberries or blackberries, fresh or frozen
Instructions:
1. Preheat the oven to 180C (160C fan)/350F/gas 4. Grease a 23cm round cake tin with cooking spray and line it with baking paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a medium bowl, whisk the ricotta, 220g sugar, eggs, vanilla extract, and citrus zest (if using) until smooth. Gently fold this mixture into the flour mixture until just blended. Fold in the melted butter, followed by half of the raspberries, crushing them slightly as you mix them in. This will create a nice streaky look.
4. Transfer the batter to the lined tin and scatter the remaining raspberries and 55g sugar over the top. (It may seem like a lot of sugar, but trust me, it’s necessary.)
5. Bake for 55-65 minutes, or until the cake is golden brown and a toothpick or skewer inserted into the center comes out clean. Allow the cake to cool for at least 20 minutes before unmolding, slicing, and serving.
Perfect tangy chocolate tart
Alison Roman’s perfect tangy chocolate tart.
The crust can be made up to three days in advance, tightly wrapped, and stored at room temperature. The tart itself can also be made up to three days in advance, tightly wrapped, and refrigerated.
Preparation: 10 minutes
Cooking time: 40 minutes
Chilling time: 1 hour
Makes: 1 x 23cm tart
For the crust:
– 110g plain flour
– 30g unsweetened (Dutch) cocoa powder
– 40g icing sugar
– ½ tsp kosher salt
– 115g unsalted butter, melted
For the filling:
– 225g bittersweet chocolate (68-80%)
– 115g milk chocolate or additional bittersweet chocolate
– A pinch of kosher salt
– 160g thick double cream
– 110g honey
– 220g soured cream
– Flaky sea salt, for finishing
Instructions:
1. First, make the crust. Preheat the oven to 180C (160C fan)/350F/gas 4. In a medium bowl, combine the flour, cocoa powder, icing sugar, and salt. Drizzle in the melted butter and mix until combined, creating a texture similar to Play-Doh. Press the mixture into the bottom and up the sides of a 23cm tart tin with a removable base or use a 23cm pie dish or springform tin. Use a measuring cup or your hands to flatten the crust and ensure it is packed evenly.
2. Bake for 15-20 minutes, or until the crust is fully cooked and has turned from dark brown and shiny to a lighter dark brown and matte. It can be challenging to determine when it’s done since the pastry is already brown, so press the center to check if it’s firm and opaque, rather than squishy or greasy-looking. Remove from the oven and allow to cool completely.
3. For the filling, place the dark and milk chocolates and the salt in a medium heatproof bowl.
4. In a small saucepan, heat the cream and honey over medium heat. Once it begins to simmer (avoid boiling), remove from the heat and pour over the chocolate in the bowl. Let it sit for a minute or two to melt the chocolate, then mix well with a spatula until fully blended and no chocolate pieces remain. Be cautious of introducing air bubbles if you choose to whisk it.
5. Stir in the soured cream and mix until the mixture becomes thick, glossy, and emulsified. Immediately pour the filling into the cooled crust and smooth the top. Sprinkle with flaky sea salt and refrigerate for at least an hour before slicing and serving.
Note: Recipes from Sweet Enough by Alison Roman, published by Hardie Grant.
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
