If you’d like to serve something gooey, very chocolatey and easy to make, then this recipe should do the trick. A few tips for making this tart: For the best chocolate flavor, using a high-quality chocolate like Ghirardelli, is recommended, and although the addition of instant coffee granules might sound odd, the coffee actually enhances the flavor of the chocolate.
Usually, I provide some historical information about a food or ingredient, but there is so much information about the history of chocolate, it would have filled an entire page. But, if you’d like to learn more about chocolate, here is a great link: https://en.wikipedia.org/wiki/History_of-chocolate.
Brownie Tart
6 teaspoons unsalted butter
3-1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules (decaffeinated granules can also be used)
1 teaspoon pure vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
Directions
Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
1. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
2. In the bowl of an electric mixer using the paddle attachment, beat the eggs, sugar, coffee and vanilla on medium-high speed until light and fluffy, about three minutes. Stir in the melted chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until it’s 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.
3. Melt the remaining ¼ cup of chocolate chips with the heavy cream and drizzle on the tart.
4. If desired, serve with a scoop of vanilla ice cream.