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Chocolate-mint tart with apricots and pineapple

Chocolate-mint tart with apricots and pineapple

Name: Chocolate-mint tart with apricots and pineapple
Total time: 1 h
Ingredients: 3 eggs; 3 tablespoons sugar; vanilla sugar; teaspoon rum; 0,5 dcl oil; 2 tablespoons chocolate-hazelnut cream; 4 tablespoons flour; chocolate pudding powder; baking powder; a cup of marscarpone; 1 egg; 3 ribs of white chocolate; spoonful of sugar; Mint extract; apricots and pineapple chunks

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 15

chocolate-mint tart with apricots and pineapple

It''s always a good time to bake cakes. Whether it''s a special occasion or just because. This time, we''ve created a recipe with sweet and savoury ingredients.

Apricots and pineapple, mint and chocolate on the other side. Test your cooking skills with the following recipe.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

3 eggs
3 tablespoons sugar
vanilla sugar
teaspoon rum
0,5 dcl oil
2 tablespoons chocolate-hazelnut cream
4 tablespoons flour
chocolate pudding powder
baking powder

ingredients for marbling:

a cup of marscarpone
1 egg
3 ribs of white chocolate
spoonful of sugar
Mint extract

decoration:

apricots and pineapple chunks

Instructions:

Preparation:

Whisk the eggs, rum, oil and chocolate-hazelnut cream in a bowl. In another bowl, whisk together the flour and baking powder, chocolate pudding powder, vanilla sugar and sugar.

Add the contents of the second container to the custard and mix well. Separately, mix the mascarpone, melted white chocolate, egg, sugar and mint extract.

Prepare a baking tray lined with baking paper and fill it with the dark pastry. Then add the light-coloured pastry and mix lightly to give a marble effect.

Place the baking tray in an oven preheated to 180 degrees, first for about half an hour. Then place the apricots and pineapple chunks on it and bake again for about 30 minutes.

Sprinkle the chocolate cake with vanilla icing sugar and serve chilled.

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