Chocolate Tart

I recently watched the movie Haute Cuisine about Danièle Mazet-Delpeuch who worked in the Élysée Palace as the private chef to French President Francois Mitterrand.  Mitterand wanted a chef from the country in the palace to create the kind of food his grandmother would make. The president wanted something other than haute cuisine.

This tart is should be called Chocolate Coffee Tart because the coffee plays and equal part in this tart.  If the dough is to crumbly, press it into a shallow tart pan with your hands.  This recipe actually made 2 tarts.  The photo does not do it justice!


This recipe is from Danièle Mazet-Delpeuch’s Book Carnets de Cuisine: Du Périgord À L’elysée

Chocolate Tart

For the pastry:
2½ cups flour
¾ cup butter, softened
1/3 cup sugar
1 egg

For the filling:
1 cup dark chocolate (70 % cocoa or more)
1 cup salted butter
½ cup confectioners sugar
3 medium eggs
4 cups coffee, strongly brewed

For pastry dough, combine butter, sugar, and egg. Add flour to mixture and knead into smooth ball. Refrigerate for at least one hour.

Roll dough into thin sheet and place into shallow cake pan that has been buttered and floured, with dough extending over sides of pan.

Melt chocolate over low heat and mix with coffee, sugar, and melted butter.

Beat eggs in separate bowl, then add to chocolate mixture.

Pour chocolate mixture over pastry shell and bake at 350° for about 15 mins, or until chocolate is slightly firm on top.

Chocolate Pots de Crème

I recently made this for a dinner party. Warning! It’s very rich. You might want to put them into ramekins half the size! Also, I shaved some additional chocolate onto the top.




Chocolate Pots de Crème

Serves 6

2 cups whipping cream
1/2 cup whole milk
5 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Glitzy Chocolate Puddings


I catered a lunch this week and made this deeply decadent dessert – Nigella Lawson’s (a kitchen Goddess) chocolate puddings. It’s incredibly simple and will satisfy your chocolate craving.

Glitzy Chocolate Puddings

Serves 8

4 oz. bittersweet chocolate
½ cup soft butter
4 eggs
1 cup sugar
1/3 cup flour
¼ tsp baking soda
pinch of salt

For the Glaze:
5 oz bittersweet chocolate
3 Tbs butter
2 Butterfinger bars (2.1 oz), broken into shards

Preheat the oven to 350º F.

Break up the chocolate and melt it with the butter in a bowl in the microwave or over a double boiler. Once it’s melted, sit the bowl on a cold surface so that the chocolate cools.

Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussey, then gently fold in the flour, baking soda, and pinch of salt.

Fold in the slightly cooled chocolate and butter mixture and then divide among 8 ramekins or custard cups. Put in the oven to bake for 25 minutes.

Meanwhile, get on the glaze by melting the chocolate and butter in a microwave, then whisk to form a smooth glossy mixture and spoon this over the cooked puddings.

Decorate with Butterfinger rubble: I just put the bars in a freezer bag, set to with a rolling pin, and strew over the top.

Hot Chocolate, and I Mean HOT!

Can we talk chocolate?  I love dark, dark chocolate.  One night my husband rented the movie Chocolat and he brought home a bar of Lindt Chili Chocolate.  There is a scene where Juliette Binoche makes a special hot chocolate with chili.  If you haven’t seen the film, rent it on Valentine’s Day, but make sure you have lots of chocolate on hand, otherwise you will lose your mind!

I, of course, am now addicted to chocolate with chili.  It is readily available in many brands.  They even sell it at Target.  Lindt also makes a chocolate bar with sea salt – simply divine.

What makes this all really ironic, is that my husband, Eric, is allergic to chocolate!  Go figure!

Brix Chocolate

Brix chocolateI was given a brick of Brix chocolate for my birthday last April.  I had never seen it before and was intrigued.  It says on the package that it is meant to be eaten with wine.  It was developed by a Pulmonologist in Ohio, who realized there wasn’t any chocolate on the market that paired perfectly with wine. 

There are three different kinds, Milk Chocolate, Medium and Dark.  It lists the wine that it pairs with on each wrapper. 

You take the sharp end of a knife and break apart the brick.  I couldn’t believe how well it went the wine we had – it was phenomenal. 

It’s available at Cost Plus World Market.  You can also order direct from their website –

Chocolate Almond Soufflé

chocolate souffleCalling All Chocoholics!

Since I’m in the soufflé mood this week, I thought I would post my chocolate almond soufflé recipe that you turn out upside down on a plate.  You don’t have to worry if it falls, because it is supposed to.  Sadly, my husband is allergic to chocolate, so haven’t made it in awhile.  You can go overboard and pour hot fudge sauce on it or sprinkle it with powdered sugar.  I have a feeling I know what most people would do!

Chocolate Almond Soufflé

Serves 4

4 large eggs, separated
3 Tbs. sugar
2/3 cup ground almonds – available at Trader Joe’s
4 oz. dark chocolate (70%)
2 tsp. brandy
Scant ¼ pint cream

Pre-heat the oven to 400°.

Beat the yolks with the sugar until you have a pale light mousse. Melt the chocolate.  Whisk the egg whites until stiff, but not dry.  Fold the almonds, brandy and chocolate into the mousse and then gently fold in the whites.

Divide the mixture between four butter and sugared 4” soufflé dishes.  Bake for 15 – 20 minutes until they are well risen.

Remove from the oven and allow them to cool.  Run a knife around the edge of the dishes and turn out onto individual oven proof plates.  Cover with foil and keep in the fridge over night.

To serve, heat oven to 350°, remove the foil and pour a little cream and some extra brandy on each soufflé.  Re-heat for about 10 minutes.

NB – You can make this in individual or one regular size soufflé dish.