Well I would like to write that I added this and that to the tart and that it is really a chocolate tart with chocolate and... chocolate with a tinge of blackcurrant. Like everything with chocolate, in my opinion this cake tastes great, and the addition of sweet-and-sour jam surprises us and emphasizes the velvety taste of the filling. A cup of strong, hot tea or a cup of flavorsome coffee is an obligatory accompaniment to chocolate tart.

I prepared the cake using a recipe from a cookery book from Lidl. By the way, I found out what ganache means. This hitherto unknown word refers to a glaze, icing, sauce or filling for pastries made from chocolate and cream. You may use it as a cake filling or for chocolate pralines.

Adult gourmands may like to flavor the glaze with a bit of strong alcohol such as rum, brandy or amaretto.

Ingredients:

tart:

100g of butter

2 egg yolks

30g of cocoa

30g of caster sugar

150g of flour

pinch of salt

6 tablespoons of blackcurrant jam

ganache:

250ml of sweet cream 30%

250g of dark chocolate

50g of butter

25ml of strong alcohol

Heat the convection oven up to 180C.

Mix the dry ingredients on a pastry board. Add the egg yolks and butter. Mince everything and quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for an hour. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Prick the dough with a fork and bake for 13 minutes. Take it out of the oven and leave to cool down. Heat up the jam and spread it on the tart. Put it in the fridge.

Boil the sweet cream in a pot, remove from the heat and drop the chocolate in, broken up into pieces. Melt the chocolate, and, when it has cooled down a bit, stir, adding little by little the butter and alcohol.

Put the ganache on the tart (leave a bit for decoration) and leave to cool down. Decorate the tart with the rest of the ganache and sprinkle it with grated chocolate.

Enjoy your meal!