Crème fraîche chocolate bar

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 75 g cold butter
  • 150 g Flour
  • 75 g + 100 g sugar
  • 7-10 Tbsp Salt
  • 1 Egg yolk (Gr. M)
  • 200 g Dark chocolate
  • 300 g Double cream cheese
  • 150 g Fresh cream
  • 4 Eggs (Gr. M)
  • 1 package Chocolate pudding powder
  • 1 TABLESPOON Baking cocoa for dusting

Directions

  1. 1

    Grease a tart mould (26 cm Ø) and dust with flour. For the short pastry, put 150 g flour, 75 g sugar, 1 pinch of salt, egg yolk and 75 g butter in pieces in a bowl. Knead first with the dough hooks of the mixer, then with your hands quickly to a smooth dough.

  2. 2

    Roll out round (approx. 28 cm Ø) on a well floured work surface. Line the mould with the dough, press down slightly at the edges. Prick the base several times with a fork. Chill for about 45 minutes.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Divide chocolate into pieces for the filling. Melt in a hot water bath and let it cool down a little. Mix cream cheese, 100 g sugar and crème fraiche with the whisks of the mixer.

  4. 4

    First stir in eggs, then custard powder. Stir in liquid chocolate in a thin stream.

  5. 5

    Pour the cream cheese mixture into the tart mould. Bake in the hot oven on the lower shelf for about 1 hour. Take out, let cool down. Dust with cocoa.

Nutrition Facts

KCAL
320 kcal
CARBS
27 g
FATS
19 g
PROTEINS
7 g