Open your legs, and let me show you a good time. #baking #tart #chocolate #pastry #dessert Excellent and well-balanced tart cake. It's my favourite dessert at the moment—a different version of tiramisu with similar taste elements. The pastry gives it a nice crunch, and the soaked sponge cake gives it a nice kick that is well-balanced with the mascarpone cream and ganache. While not shown here, a serving of ice cream like vanilla or coffee would add another layer of an elevated touch. Makes 10-12 slices 28 cm diameter tart ring (3.5 cm height) Chocolate Tart Casing: 120g icing sugar 50g egg yolks 160g cold and cubed butter 35g unsweetened cacao powder 270g flour 2g salt Process: Mix flour, cacao powder, salt, and butter until it resembles fine cornmeal. Cream together egg yolks and icing sugar. Mix the two until you have a smooth dough. Rest before shaping. Mascarpone Cream: 500g Mascarpone 50g heavy cream 3 bloomed gelatin sheets 100g sugar 4 egg yolks 2 pods of vanilla seeds 4 tsp vanilla essence Process: Cream egg yolks and sugar. Whisk in mascarpone cream with vanilla seeds and essence—warm heavy cream with gelatine and whip through the cream mixture. Refrigerate to set. Coffee Syrup: 52g espresso 52g coffee liquor 52g nut liquor 38g caster sugar Pinch of salt ½ pod of vanilla bean seeds Process: Mix everything and refrigerate. Sponge Cake: 4 egg yolks 75g sugar 40g cocoa powder 5 egg whites 40g sugar 1g salt Process: Cream egg yolks and 150g sugar. Whip egg whites with remaining sugar. Fold everything through with cacao powder and salt. Bake at 180°C/356°F. Ganache Filling: 200g lindt dark chocolate, 70% 300g lindt milk chocolate 500g heavy cream pinch of sea salt 2 bloomed gelatine leaves Process: Melt chocolates and heat cream. Add bloomed gelatine and blend to homogenise. Add salt. Final Steps: Assemble each component (pastry shell, sponge cake, coffee liquid, ganache filling). Serve with chocolate sauce, tempered chocolate disks, and ice cream (not shown here). - @cedriklorenzen