Chocolate Coffee Tart Recipe

Chocolate Coffee Tart Recipe

The Coffee in this recipe manages intensify the Chocolate Tart

This Chocolate Coffee Tart fits perfectly with a nice cup of Coffee in the afternoon.

Is it always black cherry? It doesn’t necessarily have to be. With this cake you combine your craving of sweets with a really good coffee from Gourmesso. How does it work? Just click on the recipe. Have fun!

Fun-Fact: Stress reduction and coffee, does it comply? Yes, especially in the workplace the famous cup of coffee is a guarantee for a pause of our central nervous system. Caffeine can make it easier to work if, for example, computing tasks are to be carried out under time pressure. In the case of work tasks, which have to be solved as a team, the active ingredient increases the feeling of stress.

Caffeine is naturally found in products such as coffee, tea or cocoa. Its effects on the human organism depend on the content of the substance in the product. An average cup of bean coffee (125 milliliters), contains about 60 to 100 milligrams of caffeine.

Total time: 1h 30min

Prep time: 50min; Cook time: 40min

Difficulty: Medium

Servings: 1 Cake


 The day before: Heat up the cream with coffee and some chopped up chocolates, then let it dissolve. Cool overnight. Mix the ingredients into the  dough and place it in Coiled foil for 1 hour. Heat the oven to 200 degrees. Spread the dough evenly onto the baking tray. Cover the dough with baking paper and fill the pods. Bake the dough for 10 minutes. Remove the paper (Reusable), and bake the dough for 5 minutes. Remove, and switch the oven to 175 degrees.

 Finally for the biscuit, grind the almonds with 100g of sugar in a universal chopper. Separate 7 eggs. Add 2 eggs with 2 egg yolks and almond sugar until it becomes frothy. Beat 7 egg whites, and add the remaining sugar. (Leave 5 egg yolks, or you can use them) Place the egg yolk, flour, baking powder and almonds under the dough, and pour it into a baking tray, bake for about 30 minutes. Remove.

Drain the cherries and collect the juice. Melt the sugar in a saucepan. Add the port wine, juice and spice, simmer for 10 minutes. Remove the bag and stir the starch. Add cherries. Refrigerate.

On Feast Day: To make the shortcrust, you need a spring molded ring. Sprinkle jam on the dough. Spread the biscuit in 3 shelves. Place 1 ground on the short dough. Sprinkle the cherry mass and cover with medium soil.

Crème double with chocolate cream, beat the cream with the whisk. 1/3 Cream on the cake, cover with the last bottom. Remove ring, distribute remaining cream around. Spray with cocoa, possibly garnish. Refrigerate.

Done. Enjoy!


  • 400g of whipped cream
  • 2 tsp coffee Lungo Arabica Forte of Gourmesso
  • 120g of dark chocolate
  • 150g whole milk chocolate
  • Dried pod fruits
  • 700g of shaded mora
  • 2 tbsp of sugar
  • 50ml Port wine (red)
  • 2 Btl Glühwein-Fix-Spice
  • 1 tbsp of food
  • 4 tbsp of orange jam
  • 200g of Crème double
  • Cocoa powder
  • Chocolate chips
  • Chocolate
  • 170g flour
  • 70g of powdered sugar
  • 80g of butter
  • 1 scoop of protein
  • 1 pinch of cinnamon
  • 100g almonds
  • 180g of sugar
  • 9 eggs
  • 90g flour
  • 1 tsp Baking powder


Lungo - Arabica Forte - Nespresso compatible coffee capsules from Gourmesso

Lungo Arabica Forte

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