If you are looking for the best chocolate desserts that will get you excited to put on the best chef apron, then you have come to the right place. Today we are going look at making two delicious desserts: chewy chocolate chip cookies and Florentine chocolate tart. Cookies are fun and tasty for both adults and children, and the chocolate tart is pure after dinner treat.
All-purpose flour – 2 ¾ cups
Salt – 1 tsp
Baking powder – 1 tsp
Baking soda – 1 tsp
Unsalted butter, softened – 2 ½ sticks
Packed dark brown sugar – 1 ¾ cups
Granulated sugar – ¼ cup
Eggs – 2 large
Vanilla extract – 2 tsp
Semisweet chocolate chips – 2 cups
How To Make Florentine Chocolate Tart
Ingredients For Crust
English whole wheat biscuits – 2 1⁄2 cups
Sugar – 1 tbsp
Unsalted butter, melted – 4 tbsp
Ingredients For Filling
Bittersweet chocolate, chopped – 16 oz.
Heavy cream – 2 cups
Egg yolks – 3
Get a large bowl and sift the baking powder, baking soda, salt and flour.
Mix the granulated sugar, brown sugar and butter in a bowl using a mixer on medium setting for about 4 minutes. Make sure the mixture is fluffy and pale.
Beat in the eggs one at a time
Beat in the vanilla.
Turn the mixer to low and add in the mixture created in step 2.
Add in the chocolate chips and mix with your hands.
Place plastic wrap on top of the dough (not on the container) and put the mixture in the fridge for an hour (overnight is better).
Turn oven on to 375 degrees Fahrenheit so that it preheats
Get 2 baking Sheets and line them with parchment paper
Place spoonfuls of cookie dough on the baking sheets, making sure there's at least 2 inches of space between them.
Bake the cookies for 12 minutes or until the edges are golden with a soft middle.
Remove from oven and let them cool for 10 minutes before placing them on racks so they completely cool down.
Preparing The Crust
Set the oven to 350 degrees Fahrenheit so it preheats.
Grab a medium-sized bowl and mix the biscuits and sugar
Combine the butter and stir to mix well
Grab a 10-inch tart pan with a false bottom and transfer the crumb mixture into the tart pan.
Spread the mixture evenly with your hands.
To make the crust even, press the mixture into the bottom then up side of the pan.
Place the mixture on a baking sheet.
Bakes for 15 minutes or until the crust sets with some places being light gold.
Preparing The Filling
To melt the chocolate, grab a medium-sized heatproof bowl and gently place it on top of a pot with boiling water simmering on medium heat for 5 minutes.
Take the bowl off the heat and set it aside.
Using a medium-sized saucepan, heat the cream over medium heat. Do this until the cream almost starts to boil and you see bubbles inside the pan’s edge.
Whisk the egg yolks in a medium-sized mixing bowl until smooth.
Gradually add about a quarter cup of the hot cream into the mixing bowl and whisk some more.
Add the contents of the mixing bowl into the pot of hot cream.
Combine the mixture in the pot gradually with melted chocolate in the bowl, and then stir to mix well.
Making The Pie
Pour the filling into the crust and let it cool for 30 minutes.
Refrigerate for 3 hours to allow the chocolate to set
Take out the tart’s outer ring.
Enjoy with sliced strawberries.