Creamy Chocolate & Coffee tart
Makes: 6 tartes
  • Quick & easy (production)
  • Good For Me
Feast on a creamy chocolate bite with a coffee crunch with this quick and easy recipe!
Feast on a creamy chocolate bite with a coffee crunch with this quick and easy recipe!
Shelf life:
3 days
+3 Celsius
Containing: 4 Components

Sacher Sponge

Ingredients: Sacher Sponge

  • 150 g
    Egg yolks
  • 250 g
    Egg Whites
  • 600 g
    Almond paste 70%
  • 70 g
    Caster sugar

Preparation: Sacher Sponge

  1. Soften the almond paste with the 70g of sugar, add slowly the egg yolks and egg whites. Whip to rubban stage. 

Ingredients: Sacher Sponge

  • 300 g
    Egg Whites
  • 120 g
    Caster sugar

Preparation: Sacher Sponge

  1. Whip the 300g of egg whites with the 120g of sugar to a soft peak. Sieve the flour, melt the chocolate. 

Ingredients: Sacher Sponge

Preparation: Sacher Sponge

  1. Fold a quarter of the meringue in the chocolate in order to get a smooth texture. 
  2. Fold in the almond paste follow by the flour and the remaining meringue.
  3. Bake at 180 Celsius for 15/20mns  

Malchoc Dark cremeux

Ingredients: Malchoc Dark cremeux

Preparation: Malchoc Dark cremeux

  1. Warm the milk and cream, add the egg yolks mixed with the maltitol and pectin X58. Cok to 82 Celsius. 
  2. Pour over the chocolate and create an emulsion. 
  3. Cool down to 35 Celsius before pouring on top of the sponge. 
  4. Crystalize overnight  

Espresso and orange gel

Ingredients: Espresso and orange gel

Preparation: Espresso and orange gel

  1. Dissolve the nescafe into the fresh espresso, add the neutral glaze and mix with a hand blender. 
  2. Add the zests follow by the Crispearls.

Cacao almond streusel

Ingredients: Cacao almond streusel

Preparation: Cacao almond streusel

  1. Combine the cold butter, almond flour, flour, cocoa powder in the mixer with the paddle. 
  2. Mix until you get the right consistency 
  3. Bake at 155 Celsius. 


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