Dark Chocolate Tart

Preheat the oven to 350°F (medium)

Grease a 25 cm diameter springform pan with butter. Reserve

Make the crust: in a stand mixer, beat the eggs and sugar until smooth (about 10 minutes)

In a small bowl, sift together the flour and cocoa powder

Add 1/3 of that mixture to the egg mixture and mix delicately

Join the rest and mix carefully until smooth

Put it in the preheated oven in the prepared pan until the edges start to set (about 20 minutes)

Let it cool down

Make the glaze: in a small saucepan, mix together the sugar and water

Cook over medium heat, stirring constantly, until the sugar dissolves (about 1 minute)

Remove from heat and add the liqueur

Pour this glaze over the crust still in the pan

Make the topping: in a small saucepan, melt the chocolate and water over low heat, stirring constantly, until smooth

Let it cool down

In one stand mixer bowl, beat 1/3 of the heavy cream with the melted chocolate until light (about 5 minutes). Reserve

In another stand mixer bowl, beat the remaining heavy cream until stiff

Mix gently into the chocolate cream to obtain a smooth mixture

Spread this cream over the tart still in the pan and smooth with a spatula

Cover with plastic wrap and refrigerate until firm (about 2 hours)

Remove the springform pan, transfer the tart to a decorative plate, dust with cocoa powder, and serve

247 calories per slice