Directions
1. Prepare the Dough:
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In a large bowl, mix the egg, sugar, and vanilla baking powder.
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Add the cold butter and flour and mix until crumbly using your fingertips.
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Press 2/3 of the dough into the base of a springform pan (20–22 cm).
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Reserve the remaining 1/3 for the crumble topping.
2. Make the Creamy Chocolate Filling:
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In a saucepan, whisk milk, sugar, cocoa powder, and cornstarch over medium heat until thickened.
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Remove from heat and stir in the melted chocolate until smooth and glossy.
3. Assemble the Cake:
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Pour the chocolate cream over the dough base.
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Crumble the reserved dough on top and sprinkle with mini chocolate chips.
4. Bake:
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Preheat your oven to 180°C (350°F).
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Bake for 30–35 minutes until golden on top.
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Cool completely before removing from pan.
Serving Tips
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Dust with powdered sugar for a classic finish.
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Serve slightly warm with a scoop of vanilla ice cream or a spoonful of whipped cream.
Variations
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Add a tablespoon of instant espresso to the chocolate filling for a mocha twist.
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Use white chocolate instead of dark for a sweeter flavor.
Storage
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Store in an airtight container in the fridge for up to 4 days.
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Best enjoyed at room temperature or slightly warmed.
FAQs
Q: Can I use pre-made pie crust?
A: Yes! You can use store-bought shortcrust dough if you’re short on time.
Q: Can I freeze this cake?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Prep & Cook Time
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Prep time: 20 minutes
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Cook time: 35 minutes
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Total: ~1 hour
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Servings: 8 slices
This decadent chocolate tart cake brings the comfort of home-baking with the flair of a pastry shop treat. Make it once, and it’ll become a favorite for every occasion.
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