Cookstr.com

Fudgy Chocolate Tart with Walnut Cream Sauce

Fudgy Chocolate Tart with Walnut Cream Sauce
This image courtesy of John Hession

For me nothing says Valentine's Day like something chocolate from your kitchen. Rich, different, and decadent, this cake will become a favorite.

Makes1 tart

Cooking MethodBaking

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together, Formal Dinner Party

Recipe CourseDessert

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Vegetarian

Five Ingredients or LessYes

Taste and TextureChocolatey, Nutty, Rich, Sweet

Ingredients

  • 2 cups walnut halves
  • 3 ounces semisweet chocolate, broken into small pieces
  • 1/2 cup unsalted butter (1 stick)
  • 3 large eggs
  • 1/2 cup sugar
  • Zest of 1 large orange
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1 teaspoon vanilla extract or orange liquor
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3/4 cup heavy cream
  • Pinch salt
  • 3 tablespoons sugar

Instructions

  1. Preheat oven to 325F.

  2. Butter a 9 x 1 1/2 inch round baking dish. Line the dish with a circle of parchment to fit the bottom of the pan and lightly butter the paper. Set aside.

  3. Place the walnuts in a sauté pan and over low heat stir them until they smell fragrant. Do not let them burn. Cool and transfer 1 1/3 cups of the nuts to a food processor and process them until coarsely ground. Set aside.

  4. Melt the butter in a bowl in the microwave or in a small saucepan. Stir in the chocolate and mix until smooth and well blended. Set aside.

  5. Beat the eggs and sugar in a medium size bowl with a hand held mixer until the mixture thickens. Stir in the salt, orange zest, and 1 tablespoon of the vanilla or orange liquor. Stir in the walnuts, then stir in the chocolate and pour the mixture into the prepared pan.

  6. Bake for about 30 to 35 minutes or until a cake skewer inserted in the middle comes out clean. Do not over-bake the cake. It should remain moist and a bit wet in the center. Cool the cake in the pan for 30 minutes.

  7. Run a butter knife along the inside edge of the pan to loosen the cake and invert the pan onto a cooling rack. Remove and discard the parchment paper. Invert the cake and place it on a cake plate.

  8. Melt the remaining butter in a saucepan and stir in the flour. Cook for 1 minute making sure that the paste is smooth and well blended. Slowly pour in the cream and stir in the remaining sugar and salt. Cook the mixture over medium heat until the sauce is smooth and has thickened. Remove the sauce from the heat and stir in the remaining walnuts and 1 teaspoon of vanilla or orange liquor.

  9. To serve, cut the cake into wedges and pour some of the sauce over the top.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password