Choco and almond filled tart

Moist and with a big drop of chocolate that comes down when you slice it… no it’s not a dream, but the next delicious cake that you absolutely must try!

Today I’m revealing its recipe, which in a few simple steps will lead you to the discovery of the best breakfast cake I’ve made in recent times.

It is made up of three layers: the outer shell of shortcrust pastry – crunchy but crumbly at the right point -, a first filling based on pure dark chocolate – which remains very creamy – and finally a soft almond-based cream, which gives aroma and moisture to the cake.

I simply adore it and can’t wait for you to try it!

MAKE 24CM ROUND CAKE

READY IN 1h 15’

INGREDIENTS:

8,8 oz 00 flour

3,5 oz cold butter

3,5 oz sugar

1 egg1 yolk

Vanilla extract to taste

4,9 oz almonds

4,9 oz butter at room temperature

4,9 oz sugar

2 eggs

2 tablespoons 00 flour

1+½ bar dark chocolate

icing sugar to taste

STEP 1: MAKE THE SHORTCRUST PASTRY

Place flour, the butter cut into chunks, sugar, the eggs and vanilla extract in the mixer bowl.

Operate the blades and let the ingredients blend

Transfer the mixture to a lightly floured surface and quickly knead it into a ball. Wrap the dough in plastic wrap and put it to rest in the refrigerator while you continue with the recipe.

STEP 2: MAKE THE HAZELNUT CREAM

Finely chop the almonds.

In a bowl beat butter and sugar,

then add eggs, chopped almonds and flour.

STEP 3: FILL THE CAKE

Remove the film from the shortcrust pastry and roll it out with the help of a rolling pin between two sheets of parchment paper. Get a circle, place it in the pan keeping it on the parchment paper.

Chop the chocolate bar and place it on the pastry,

and cover with the almond cream.

STEP 4: BAKE

Bake the cake in a preheated oven at 180°C for about 45-50 minutes (the toothpick test always helps). Once cold, remove it from the pan and sprinkle with icing sugar.