Be prepared for a big luxury chocolate bomb! Again inspired by patissier Eric Kayser’s Tartes et Gourmandises. I must confess, I changed two minor details of the original chocolate filling: 200g sugar to no sugar and 500ml cream to 50ml cream instead. It’s still an indulgence, promised!

If someone is brave enough to try the original recipe let me know in the comments..

Tarte au Chocolat Noir et aux Noisettes

for the dough:
250g tart dough with almonds

for the chocolate filling:
50ml cream
100g butter
200g dark chocolate ( 85%)
200g milk chocolate (37%)
4 eggs
2 egg yolks
60g hazelnuts, chopped and roasted

chocolate topping:
150g cream
100g dark chocolate

Preheat the oven to 160°C.
Roll out the dough and fit it into the base and up the sides of your tart pan. Bake it for 20 minutes.

Melt the two chocolates, the butter and the cream in a bain-marie. Let it cool down to tepid. With an electric mixer beat in the eggs one by one, then add the egg yolks. Pour the mixture onto the baked tart base and bake for another 10 minutes.

For the topping melt the dark chocolate and the cream in a bain-marie and pour it onto the baked chocolate filling. Let it cool. Finally spread the hazelnuts on top.