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+ servings

Flourless Chocolate Tart Recipe

Moist, dense, baked chocolate mousse, low-carb and gluten-free
Prep Time 30 minutes
Servings 1 tart

Ingredients

  • 1/2 cup water
  • 1/3 cup Dutch process cocoa
  • 1 teaspoon instant espresso granules
  • 4 ounces bittersweet chocolate finely chopped
  • 1 ounce unsweetened chocolate finely chopped
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 1/3 cup Swerve or sugar
  • Dash of salt
  • 1 1/2 cups whipped cream or Cool Whip
  • Baking spray with flour such as Baker's Joy

Instructions

  • Preheat oven to 350°.
  • Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
  • Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
  • Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack.
  • Cover and chill at least 8 hours or overnight.