Chocolate Truffle Tart

This Chocolate Truffle Tart recipe is adapted from Tessa Kiros’s book Falling Cloudberries.  It’s almost flourless, very chocolaty, moist and decadent.  It’s so easy to whip up and is perfect for when you have guests coming.  You’ll even have spare time to clean the house or apartment.  I guarantee you they will love it and so will you. It’s a recipe you will make more than once.  Serve it with a strong espresso.



5 Tbsp butter

1/2 cup sugar

1 tsp instant coffee

3/4 cup semisweet chocolate chips

3 eggs, separated

1 tsp vanilla extract

1 1/2 Tbsp unbleached sifted all-purpose flour

1/3 cup finely ground almonds or hazelnuts


1.  Preheat oven to 350F.  Flour and butter an 8 inch spring-form cake pan.

2.  Melt butter in a small saucepan over low heat and add sugar, instant coffee and chocolate.  Stir until melted and combined. Remove from heat and pour into mixing bowl. Let cool for about 30 minutes.

3.  Add egg yolks and vanilla to chocolate mixture and blend with an electric mixer.  Add sifted flour and mix until combined. Lastly, fold in ground almonds.

4. With the electric mixer whip the egg whites until fluffy.  Fold whipped egg whites into chocolate mixture, one tablespoon at a time.

5.  Pour mixture into cake pan and bake for 35 minutes.  To test for doneness insert skewer into center of cake, it should come out clean.

6.  Let cool for at least 15 minutes before you remove from pan.  Dust chocolate powder or confectioners sugar over top.

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