Chocolate Tart

David Lebovitz. Eight to ten servings

Unsweetened chocolate is often labeled as 99% or 100% cacao, or bitter (as opposed to bittersweet) chocolate. You could likely get away with just using 6 ounces (170 g) of the darkest bittersweet chocolate you can find.

• • 1 1/4 cup (250 g) sugar

  • 6 tablespoons (90 ml) warm coffee

  • 4 ounces (115 g) unsalted butter, cubed, at room temperature

  • pinch of sea salt

  • 4 ounces (115 g) bittersweet or semisweet chocolate, chopped

  • 2 ounces (55 g) unsweetened chocolate, chopped

  • 2 large eggs

  • 1/4 cup (35 g) flour

  • 1 tablespoon dark rum or 1 teaspoon vanilla extract

One 9- or 10-inch (23 cm – 25 cm) prebaked tart shell (such as French tart dough)

• 1. Preheat oven to 350ºF (180ºC.)

  2. Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven.

  3. Cook the sugar over moderate heat until the edges liquefy and being to caramelize.

  4. Use a heatproof utensil to gently drag the liquefied sugar toward the center of the pan, encouraging the sugar to melt evenly.

  5. Once the sugar is melted, it was caramelize rather quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. Be sure to avert your face and you may wish to wear oven mitts.)

  6. If the caramel has seized up in places, stir it gently over low heat until smooth.

  7. Then add the butter and salt, and stir until melted

  8. Cool to 120F, or you will burn the chocolate

  9. Stir in both chocolates until smooth, apply gentle heat if needed to help

  10. Cool to below 158F, or you will scramble the eggs.

  11. Mix in the eggs, then the flour. Stir in the rum or vanilla extract.

  12. Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake.

  13. Remove from oven and let cool completely before slicing.

Storage: Tart will keep for up to three days at room temperature, well-wrapped.

Troubleshooting: If any bits of caramel remain after adding the butter, simply stir the mixture over very low heat until they’re all completely dissolved. If any stubborn little bits remain, you can strain the buttery caramel through a mesh sieve, before adding the chocolate.