Sol Chocolate Tart Recipe
Coffee Sponge, Hazelnut Crunch, Coffee Mousse, Cherry Gel
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Ingredients
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Coffee Sponge
Hazelnut Crunch
Coffee Mousse
Cherry Gel
Method
Coffee Sponge
- 1
Prepare the batter
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and sugar until pale and fluffy. Gradually add the cooled espresso coffee and mix well.
- 2
Combine dry ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- 3
Bake
Pour the batter into a greased tart pan and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
Hazelnut Crunch
- 4
- 5
Add hazelnuts
Remove from heat and stir in the chopped hazelnuts until well coated. Spread the mixture onto a baking sheet lined with parchment paper and let it cool completely.
- 6
Chop into pieces
Once cool, chop the hazelnut crunch into small pieces to use as a topping.
Coffee Mousse
- 7
Hydrate gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water and dissolve in 2 tablespoons of heated water.
- 8
Mix coffee
In a bowl, combine the heavy cream and espresso. Whip until soft peaks form.
- 9
Combine with gelatin
Gently fold the dissolved gelatin into the whipped coffee cream. Then, gently fold in the whipped cream until fully incorporated.
- 10
Chill
Pour the mousse over the cooled coffee sponge base and refrigerate for at least 4 hours, or until set.
Cherry Gel
- 11
Prepare gelatin
Soak the gelatin sheet in cold water for about 5 minutes until soft. Squeeze out excess water.
- 12
Cook cherry mixture
In a saucepan, combine cherry juice and sugar. Heat until the sugar dissolves.
- 13
Combine with gelatin
Remove from heat and stir in the dissolved gelatin. Mix well.
- 14
Set the gel
Pour the mixture into a shallow dish and refrigerate until set, about 2 hours. Once set, cut into small squares or scoop as desired.