It’s rich and for serious chocolate-lovers only.
Lots of people have gluten concerns or other concerns about too many carbohydrates over the holidays. Here’s a relatively guilt-free dessert. This tart (which is really a take on a sponge cake) still contains sugar, but compared to most desserts on Thanksgiving, this is less than you’d find in a pie or cake.
7 oz semi-sweet chocolate
2 TB butter
6 large eggs
1/2 cup sugar
1 tsp vanilla
pinch of sea salt
1 cup whole pecans
ice cream (optional)
Over a double-boiler, melt the chocolate and the butter. If you don’t have a double-boiler, place a heat-safe glass bowl over a saucepan filled with an inch of water. Make sure the bowl cannot touch the bottom of the pot.
Preheat oven to 325 degrees F. Spray a 9 inch cake pan with cooking spray.
Whip eggs, sugar, salt and vanilla until very frothy.
Allow the chocolate mixture to cool slightly and gently fold the egg mixture and chocolate mixture together in a large bowl. It will deflate a little and that’s okay. Pour mixture into the prepared pan and bake for ten minutes. Remove from oven and place whole pecans in a decorative pattern gently over the top. The tart will be very soft, so be gentle.
Return to oven for 25 minutes, or until the sides just start to pull away from the pan. The center will still be soft-ish, but no liquid will be present. It should look like a cooked sponge cake throughout. Allow to sit for ten to fifteen minutes before serving in wedges, with ice cream, if desired.