chocolate ganache tart

If you are, like me, a lover of chocolate and all things simple and beautiful, then this tart is for you!!
My no-fuss, no-bake chocolate ganache tart is a simple, delicious and decadent five ingredient tart that is a real crowd pleaser. It is so simple to put together and I am almost certain you will not be able to resist seconds.
It is the perfect dessert to brighten up any table and great for any impromptu occasion.

Serve this moreish beauty topped with fresh mixed berries, toasted nuts or fruit compote and double thick cream.

This is, undeniably, a dessert you will return to again and again.

ingredients | makes one large tart | easy
tart shell
200g tennis biscuits
115g melted butter

ganache filling
270g good quality dark chocolate, chopped
45g unsalted butter, blocks
1 1/2C full fat cream (room temperature)

berries to serve, optional
cocoa powder / icing sugar to serve, optional

Blitz the biscuits in a food processor until it resembles bread crumbs. Pour the melted butter over the biscuit crumbs and mix until well combined.
Grease a 25cm loose bottom tart tin with non-stick spray and line the base with parchment paper. Tip the biscuit crumbs into the tart shell and press it down and into the tin grooves using the back of a spoon.
Place the tart shell into the fridge to set for at least 30 minutes.

Combine the chocolate and butter in a bowl over simmering water and gently melt while stirring.
Once melted, pour the cream into the chocolate mixture, turn off the heat, and stir until well combined and smooth.
Pour the ganache into the tart shell, leave to stand for 15 minutes, and then place into the fridge to set for at least an hour before serving.

Serve topped with beautiful colourful berries, fresh mint and a dusting of cocoa powder or icing sugar.

From my kitchen to yours, with love x

Dark chocolate & coffee decadence

Life’s guilty little pleasures…I cannot imagine a nicer guilty treat than a home-baked decadent dark chocolate cake, 4 tiers, filled with caramel and topped with walnuts. Moist yet spongy, sweet yet slightly bitter with an end note of espresso. Absolute bliss!! Use the cake as a base and decorate with your choice of icing & any kind of decoration. Or bake the cake and get the kids to decorate!! The options really are endless…

2C Flour
1 3/4 C Castor sugar
3/4C Cocoa powder
1/4 C Dark chocolate pieces
2 Tsp Baking powder
1 1/2 Tsp Baking soda
1Tsp Salt
2 Eggs
3Tsp Vanilla Essence
1C Milk
1/2C Canola oil
120ml Espresso (I use Nespresso)
130ml Boiled water
1 Tin caramel spread
225g Dark chocolate pieces
250ml Cream
2C Walnuts, if using

How to do it
Preheat oven to 180 degrees. Line two cake tins with parchment paper and spray with non-stick. Set aside.
Sift together the flour, sugar, baking powder, baking soda, salt & cocoa powder. Combine the eggs & milk and mix through the dry ingredients, using a handheld mixer. Add the vanilla essence & canola oil and beat for 1 minute. Lightly fold in the chocolate pieces. Mix the coffee with the boiled water and pour into the batter. Mix well taking care not to over-mix the batter.
Pour the batter in equal parts into the cake tins and place into the oven. Bake for 40 minutes. Insert a skewer into the cake after 40 minutes. If it comes out clean, the cake is ready. Alternatively, bake for a few more minutes. Meanwhile, bring the cream to a gentle simmer taking care not to overheat the cream. The cream must be warm, not scalding hot. Pour the warm cream over the chocolate pieces and mix well. Leave to stand for 10 minutes before placing into the fridge to set.
To decorate
Once the cakes have cooled down completely, carefully slice each cake in half using a serrated knife. Spread 3 halves with the caramel spread. Place halves on top of one another and place the last half on top.
Once the chocolate ganache have set, using your handheld mixer, mix until lighter in colour and fluffy.
Using a spatula, decorate the cake on the top and sides. Chop the walnuts and cover the top of the cake.

From my kitchen to yours, with love x