We all love this recipe from Ina Garten, and rate it among our top three or four chocolate-deserts. In fact, for a long time it was Bruce’s #2 favorite dessert (after Our #1 Favorite Chocolate Cake, which has never lost it’s first place). It’s really dense and really rich, right up our alley (warning: there are lots of guests who just can’t take it, especially after a big dinner…but it’s no problem for us). I have to say that this great recipe propelled me into trying Ina’s brownie recipe, and unlike the tart it never comes out quite right. Maybe it’s me, because when she makes it on her show they sure look great. This, though, is fool-proof.
Little update: It was Pie Day recently at Emma’s school, and she asked me to make this because 1) “Chocolate is our family signature” (oy, what have I done?), and 2) “Everyone else will bring apple pie.” The boys ate the whole thing before the girls could even get a taste!
6 T unsalted butter
3 1/4 cups (20 oz.) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 T instant coffee granules
1/2 t. pure vanilla extract
1/2 cup all-purpose flour
1/4 t. baking powder
1/4 t. kosher salt
1 cup (4 oz) chopped walnuts (I leave out because Bruce is allergic)
2 to 3 T heavy cream
Grease and flour a 9-inch tart pan with removable sides (I just use a pyrex pie plate, and it’s fine). Preheat the oven to 350 degrees.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips (I used to screw up here…1 1/4 cups are to be reserved), remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment (I still don’t have a Kitchen Aid so I just use my hand-held with plain old beaters), beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips (another possible screw-up…1/4 cup is still reserved), and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle over the top of the tart–yum!