Tarte Au Chocolat

For the tarte au chocolat, put flour, cocoa powder, powdered sugar, ground almonds, salt, vanilla sugar, egg and butter in a bowl. Knead everything well until you get a smooth dough.

Wrap the dough in plastic wrap and place in the refrigerator for about 1 hour. Butter a springform pan (26 cm diameter) well. Preheat the oven to 200 degrees.

Roll out the dough between plastic wrap. Then place it in the springform pan and place suitably cut baking paper on top. Sprinkle baking peas on the baking paper so that everything is covered.

Bake the base for about 8 minutes at 200 degrees in a preheated oven. Remove the baking peas and the baking paper and put the cake back into the oven for about 4 minutes.

For the filling, melt the chocolate in a water bath. Heat the crème fraîche and whipped cream in a saucepan. Then add the melted chocolate, also the butter.

When everything is well mixed then add the coffee, it must be a smooth mass. Pour the mixture evenly into the springform pan. Make sure that there are no air bubbles.

Then put the tarte au chocolat in the refrigerator overnight.

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