Sunday, January 23, 2011

Dark Chocolate Tart with Gingersnap Crust

In this house we have a favorite chocolate tart-like cake, it's actually a flourless cake called Chocolate Intensity. I did decide to experiment with a new recipe and I'm glad I did. This recipe won't take the place of Jim's beloved Chocolate Intensity because it is different. It's darker with a hint of spice (cinnamon, ground black pepper, and ginger in the crust). Yum.

It uses A LOT of chocolate. 12 ounces of bittersweet, to be exact.

It was a really simple recipe, almost foolproof. I love press-in-the-pan kinds of crusts. Even better when its pure cookie and butter goodness.

I made a little bit of homemade whipped cream, barely sweet because I knew the chocolate tart would be all the sweet I'd need. Small slivers of tart for both my Sweetie and me.

Lots of leftovers. I did consider making small tartlettes and freezing the small tarts for later but I think the large tart pan just really needed to be used. It gets lonely in storage, you know?

What to do with the leftovers... ?

Click here for the stolen recipe for Dark Chocolate Tart with Gingersnap Crust. It's from one of my favorite bloggers.

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