ChocalaPedia: Chocolate Tart

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Chocolate Covered Truffles Recipe</div>
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Ingredients to make cake: 
1/4 C butter 1 1/2 lbs. 
real semisweet chocolate 3/4 C non-dairy coffee creamer 
any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds 
real milk chocolate for dipping 1 cup finely chopped chocolate, milk or 
semisweet for decoration 
 
Method : 
Makes about 3 dozen truffles 
Melt semisweet chocolate in double boiler over hot water - Heat butter - creamer and vanilla in another saucepan to 125° F on a candy thermometer. then - add to semisweet chocolate all at once, beating until 
smooth and creamy. 
Chill in refrigerator until nearly set but still pliable - Beat with mixer until light and fluffy - then -Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate - then sprinkle generously - or roll in, chopped chocolate</div>

Chocolate Covered Truffles Recipe

Chocolate Covered Truffles Recipe Ingredients to make cake: 1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coff...

Steps of Chocolate Citrus Tart recipe 
 
First: the Ingredient of tart dough (for 2 pies) : ½ cup butter (approximately 110 grams of butter), softened ½ cup of sugar (approximately 100 grams of sugar) 2 cups flour (230 grams) all-purpose flour 2 tablespoons of cocoa (unsweetened cocoa) 
1 egg 
 
Second: the Ingredient of  citrus filling : 
2 cups granulated sugar (approximately 440 grams) 4 eggs large ½ cup orange juice (1.2 ml) ¼ cup of lemon juice (0.6 ml) 3 tablespoons of flour (all-purpose flour) Grated peel of 2 oranges 1 teaspoon of baking 
 
 
Third: the Ingredient of the chocolate frosting : 7 ounces semisweet chocolate (200 grams) (40-50% cocoa) ½ cup heavy cream or whipping cream (1.2 ml) 
 
 
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The Method of  Chocolate Citrus Tart </h2>
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<li>Line the bottom of a springform pan of 9 inches (23 cm) 
diameter with greaseproof or other non-stick paper and grease the sides 
of the pan.
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<li>Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. 
 Reserve in the fridge for a few hours or more.
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<li>Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
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<li>Using your fingers, pat down half of the tart dough into the 
bottom of the springform pan (not the sides); keep the rest frozen until
 next time.
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<li>Bake at 350 degrees for about 7 minutes.
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<li>For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
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<li>Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.
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<li>Transfer to the springform and bake at 250 deg F for about 30 
to 40 minutes. A wooden pick inserted in center should come out clean.
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<li>Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.
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<li>For the chocolate frosting, heat the cream almost to a boil, 
add chopped chocolate, and stir until smooth. Let it cool until it 
thickens.
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<li>Spread the chocolate frosting evenly on top and sides of the tart.
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Chocolate Citrus Tart recipe

Steps of Chocolate Citrus Tart recipe First: the Ingredient of tart dough (for 2 pies) : ½ cup butter (approximately 110 grams of butter)...