Tarta de Chocolate Con Cafe

for the cake:
• 130 gr of chocolate
• 130 gr of butter
(soft, have it out of cooler for a while or put in microwave for a few seconds)
• 180 gr of sugar
• 5 eggs
• 90 gr of flour
• 10 gr of baking powder
• 8” mold

Coffee cream:
• 2 qtrs. of Heavy cream.
• 4 tbsp. of classic Nescafé instant coffee.
• 2 tbsp. of sugar.

Chocolate Icing:
• 1 pint of chocolate
• 1 cup of water

for the cake:

‍• Melt the chocolate in a bain marie.
• Add butter and mix.
• Put the eggs and sugar in a mixer and mix until the eggs are tripled in volume.
• Mix eggs and chocolate.
• Mix sifted flour and baking powder.
• Mix everything with a spatula, carefully, so the eggs don’t loose their volume.
• Using a brush, paint the mold with butter.
• Add flour and remove the excess.
• Add chocolate mix to the mold, cook for 30 minutes at 310ºF. Make sure you cook in a oven with a rack underneath but not a sheet tray.
• Set aside.

Coffee cream:

• Bring the heavy cream to a boil.
• Add sugar and coffee and mix.
• Set in the refrigerator over night.
• In a cold bowl whip the cream with a whisk until is nice and creamy (soft peaks).
• Set aside in refrigerator.

Chocolate Icing:

• Melt the chocolate in a bain marie, add water and mix with a whisk. Cover the tart with a thin layer of the chocolate when the chocolate is still warm.

Final presentation:
• Cut a piece of the chocolate tart (10 pieces per cake).
• Plate with coffee cream on top.
• Add some walnuts (fried and salted).
• Add maldon salt.
• Finish with ground coffee.