Three ingredients—chocolate, eggs, and butter—meld together to create a smooth, rich, and chocolatey tart that will have your guests fainting in their chairs. It’s so simple and clever, and even more importantly for some, it contains no flour or added sugar beyond what’s in the chocolate.
Dark chocolate is a must, and do splurge on European butter, which has more fat and flavor. Eggs whip better when they aren’t cold, so either temper them a bit over the double boiler after melting the chocolate or leave them on the counter for at least half an hour so they lose the chill from the fridge.
To serve, decorate as you please, with a dusting of sugar, fruit, flowers, and even candles. I like it served cold, but it’s also delicious warm, with a scoop of ice cream or a dollop of whipped cream.
- 10 1/2 ounces dark chocolate (70 percent)
- 1 cup European butter, plus more for buttering the pan
- 6 large eggs, at room temperature
- Pinch of salt
- 2 tablespoons powdered sugar, for decoration
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan (I use the wrapper from the butter).
In a double boiler, melt the chocolate and the butter, and stir until smooth. Remove from the heat to cool slightly.
In a bowl, using an electric mixer, whisk together the eggs and salt until tripled in volume and very foamy. Working in batches, using a spatula, pour the chocolate into the eggs, and fold together until the mixture is all of an even color.
Pour into the prepared pan and bake in the oven for about 15 to 20 minutes or until the center jiggles just a bit when you move it and the edges are slightly separated from the sides. It will continue to cook as it cools; it will also separate from the edges of the mold and shrink as it cools. Don’t worry.
When cool enough to handle, transfer the tart to a decorative platter and dust with powdered sugar. Serve at room temperature or chilled.