| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1 cup hazelnuts, lightly toasted
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar, divided
- 1/2 pound (2 sticks) unsalted butter
- 1 cup bittersweet chocolate chips
- 3 large eggs
- 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
- 1 1/2 pints raspberries
- Powdered sugar, for garnish, as needed
- Vanilla bean ice cream, for serving
Instructions
- Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
- In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
- In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
- In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
- Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 657 |
| Total Fat | 44 g |
| Saturated Fat | 21 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 9 g |
| Sugar | 57 g |
| Protein | 8 g |
| Cholesterol | 134 mg |
| Sodium | 159 mg |
Reviews
I have not made this yet but planning on it this weekend. Reviews have been that it’s awesome!!
Can you make this the night before you are serving it? Thanks for your answers,?
This is the best dessert ever! So moist. The hazelnuts toasted really makes it. I made to serve at the Oscar party last Sunday however, just before my guest’s were to arrive I got word that my grandson that I picked up from school on Friday just tested positive for covid. I decided I should test myself. Also positive! Now I get to eat this wonderful dessert all by myself! Yea!! Thanks to Madeline for this great brownie tart.
This is moist, rich, and delicious! It’s very easy to make and so tasty. It also looks really impressive when you serve it to your friends!
Amazing! Allergic to hazelnuts, so used almonds. I think I will try macadamia next time but we loved it. It is especially great for the gluten free people in the family.
YUM!!!!
This is fantastic!!! My family loves it!
This cake (tart) is so easy to make it took no time to put together. It is very moist and chocolatey. I was imagining this to be like Italian chocolate cake known as “torta caprese” but it is different. This one has denser texture which makes it very chocolatey. Absolutely perfect for Valentine’s day!
Delicious! Dense, but not stick-to-the-roof-of-your-mouth dense. The raspberries complement the sweetness, It took a while to brown the butter, but it’s worth the wait. Even if you do eat wheat, you won’t miss the flour. Try this recipe–you won’t be disappointed!
Absolutely delicious and EASY!! I followed the recipe exactly. First time I have ever used browned butter, but the richness of it enhances the finished product. The raspberries are the perfect mate to the chocolate and hazelnuts. Instead of vanilla ice cream, I made fresh whipped cream laced with Frangelico to complete the hazelnut experience. Perfect. This will become my new Passover dessert. Thank you for this wonderful recipe.
We loved it! Perfect for any occasion!