Step 1

Mascarpone Cream

Step 2

Drop the gelatine leaves into a bowl of cold water and let them soak until soft. Then, squeeze out any excess water.

Step 3

In a small saucepan, heat the heavy cream over medium heat until warm. Add the softened gelatine sheets and stir until fully dissolved. Set aside.

Step 4

Quickly beat the egg yolks with the sugar in a mixing bowl until well combined.

Step 5

Add the mascarpone cream to the egg yolk mixture and beat until fluffy. Then, pour the gelatine mixture and quickly whisk it in (Note: If gelatine mixture has set, gently reheat it and stir to re-homogenise) . Be sure to do this step swiftly to prevent the gelatine mixture from setting with the colder mascarpone cream, which could result in small lumps.

Step 6

Whip the mixture until it becomes airy and light.

Step 7

Transfer the mixture to the refrigerator and allow it to set for at least 1 hour.

Step 8

Coffee Syrup

Step 9

Mix the sugar and freshly brewed coffee until the sugar is dissolved.

Step 10

Add the remaining ingredients to the coffee mixture.

Step 11

Stir thoroughly until everything is well combined.

Step 12

Transfer the mixture to a container and refrigerate until ready to use.

Step 13

Chocolate Sponge Cake

Step 14

Preheat oven at 180°C (356°F).

Step 15

Whip the egg whites with 40g of sugar and salt in a separate bowl until stiff peaks form.

Step 16

Cream the egg yolks and 75g of sugar in a bowl until the mixture is light in colour and really moussy.

Step 17

Gently fold the egg yolk mixture into the whipped egg whites.

Step 18

Gently fold in the cacao powder until fully incorporated.

Step 19

Grease the bottom and sides of your baking tin with spray oil.

Step 20

Cut a circle out of parchment paper to fit neatly at the bottom of the baking tin and place it inside.

Step 21

Pour the chocolate sponge mixture into the prepared baking tin.

Step 22

Bake at 180°C (356°F) for 10-15 minutes or until the sponge cake lifts away from the edge of the tin.

Step 23

Remove the cake from the oven and sprinkle caster sugar over the top.

Step 24

As soon as it's cool enough to handle, place a piece of parchment paper over the sponge cake, then put a wire rack over the parchment paper and flip the cake over.

Step 25

Remove the baking tin and gently peel off the parchment paper.

Step 26

Allow the cake to cool completely. Once fully cooled cover loosely with cling film or parchment paper.

Step 27

Chocolate Tart Casing

Step 28

Combine butter, flour, salt, and cocoa powder in a mixing bowl. Mix until the mixture resembles fine crumbs, similar to cornmeal.

Step 29

Cream together egg yolks and icing sugar in a separate/smaller bowl, then combine with the flour mixture until a dough forms.

Step 30

Flatten the dough into a disk shape, wrap it in cling film, and refrigerate for at least 60 minutes to chill and firm up.

Step 31

After chilling, lay out two sheets of cling film, overlapping them by about 2 cm to create one large sheet. Place the dough on top and roll it out until it is approximately 2 mm thick (Note: Work quickly to prevent the pastry dough from becoming too sticky. If it starts sticking to the rolling pin, dust it with a touch of flour. If needed, placing it back into the freezer for 15-30 minutes can also help if the pastry dough becomes difficult to handle before lining it into the tart ring.)

Step 32

Transfer the rolled dough by grabbing the edges of the cling film and gently flipping it over the tart casing, ensuring it covers the base and sides.

Step 33

Trim the edges with a sharp knife and prick the pastry base with a fork to prevent air bubbles from forming during baking.

Step 34

Place the tart shell in the freezer to chill for 30 minutes.

Step 35

Preheat your oven to 190°C/375°F.

Step 36

Line the pastry with crumpled parchment paper or foil, then fill it with, i.e., baking beans, rice, or pie weights to weigh it down.

Step 37

Bake the tart shell in the oven for about 20 minutes or until the pastry is lightly golden brown (Note: Mix one egg with some pastry dough and blitz until a smooth paste forms. This paste can cover any holes or cracks when removing the paper and weights from its first blind bake).

Step 38

Remove the parchment paper and weights (and here brush it with the egg paste to cover any holes or cracks). Bake for another 8-10 minutes to ensure the pastry is fully cooked.

Step 39

Once baked, remove the pastry from the oven and allow it to cool completely in the tart tin before filling.

Step 40

Once cool, melt 50g of dark chocolate and spread it evenly on the base of the chocolate tart with a spatula, spoon, or pastry brush. Place your sponge cake on top and set the tart in the freezer for 15 minutes. (Note: This will ensure the chocolate sponge cake sticks without coming undone when pouring the ganache filling and will add additional flavour and texture.) In the meantime, proceed to the "Ganache Filling & Soaked Chocolate Sponge Cake" steps.

Step 41

Ganache Filling & Soaked Chocolate Sponge Cake

Step 42

Begin by dropping the gelatine leaves into a bowl of cold water, allowing them to soak until soft. Once softened, gently squeeze out any excess water.

Step 43

Heat the heavy cream over medium heat in a saucepan until it reaches a gentle simmer. Add the softened gelatine and mix thoroughly until dissolved. Transfer the mixture to a bowl.

Step 44

Melt the chocolate using a bain-marie technique or in the microwave, stirring occasionally to prevent burning.

Step 45

Combine the melted chocolate with the cream mixture, using a stick blender to blend deeply and ensure a smooth consistency without creating bubbles. Allow the ganache to cool slightly before pouring it into the tart and over the chocolate sponge cake.

Step 46

Meanwhile, remove the tart from the fridge and evenly spread the coffee syrup over the sponge cake until fully absorbed. If the ganache surface is too warm, place the tart back in the refrigerator.

Step 47

Once the ganache has cooled to a suitable temperature, pour it into the prepared and cooled pastry tart shell. Refrigerate the tart to set it for at least 3 hours or approximately half the time in the freezer (be cautious not to freeze the tart completely; checking at intervals is recommended).

Step 48

Chocolate Glaze

Step 49

(Note: Begin this step once your tart has fully set. Only proceed with this process if you are not using tempered chocolate triangles. If you use tempered chocolate triangles, skip this step and proceed directly to the "Chocolate Coffee Sauce" step.)

Step 50

Begin by dropping the gelatine leaves into a bowl of cold water, allowing them to soak until soft. Once softened, gently squeeze out any excess water.

Step 51

In a small pot over medium-low heat, combine all ingredients except for the bloomed gelatine. Continuously stir until the mixture is fully homogenised.

Step 52

Add the bloomed gelatine leaves to the pot and stir until fully incorporated into the mixture.

Step 53

Allow the glaze to cool slightly until it reaches around 30°C/86°F. It should be warm and pourable but not too hot.

Step 54

Glaze the top of your tart with the glaze, quickly and evenly spreading it by gently picking it up and turning it clockwise around. Alternatively, you can spread it out with a spatula. Be careful not to break the tart.

Step 55

Return the tart to the fridge to set for an hour, or place it in the freezer for approximately half the time until fully set. Once set, slice the tart into portions and serve.

Step 56

Chocolate Coffee Sauce

Step 57

Mix all ingredients in a small pot over medium-low heat, stirring continuously until thoroughly combined. Be sure to stir continually to prevent the chocolate coffee sauce from burning on the bottom.

Step 58

Once the sauce is fully homogenized, set it aside and cover it.

Step 59

Proceed with the assembly part of the recipe.

Step 60

Final Assembly

Step 61

Cut the tart into desired slices, aiming for medium to small sizes to maintain a balanced flavour profile. Clean your knife with each slice to ensure neat cuts.

Step 62

Once all slices are cut, place the tarts back in the fridge for 30 minutes to cool down or 15 minutes in the freezer.

Step 63

(Note: There are two assembly processes: one involves using tempered chocolate and creating a hole, while the other uses a glaze without the tempered chocolate and hole.)

Step 64

Aspect 1: Served with Tempered Chocolate and Hole!

Step 65

To create holes, use the beginning of a piping nozzle to push through each slice down past the ganache and slightly into the sponge cake. Make the hole 5mm away from the edge of the pastry shell and centred in the middle. Place your finger on the other hole to create suction, then lift off the nozzle to dislodge the cut-out cake. Return the tart to the fridge to firm up before removing the centre if necessary.

Step 66

Once the holes are made, dust tempered chocolate triangles liberally with cocoa powder and place each one neatly on top of the tart slices. Return the tarts to the fridge to keep cool.

Step 67

Meanwhile, whip the mascarpone mixture until soft peaks form. Transfer it into a piping bag and begin plating as the gelatine sets again.

Step 68

Place a tart slice on a plate, followed by three pipings of mascarpone mixture.

Step 69

Repeat this process swiftly with the remaining tarts and finish with scoops of vanilla ice cream or your preferred flavour.

Step 70

Re-warm the chocolate mixture and pour two spoonfuls over each tart, specifically the hole.

Step 71

Enjoy your beautifully plated dessert!

Step 72

Aspect 2: Just with the Glazed Tart!

Step 73

Dust the glazed tart slices liberally with cocoa powder.

Step 74

Whip the mascarpone mixture until soft peaks form. Quickly transfer it into a piping bag.

Step 75

Place a tart slice on a plate, followed by three pipings of mascarpone mixture.

Step 76

Repeat this process swiftly with the remaining tarts and finish with scoops of vanilla ice cream or your preferred flavour.

Step 77

Warm the chocolate mixture and pour two spoonfuls over each tart slice.

Step 78

Enjoy your delicious dessert!