end of this year 2 | Chocolate Tart by 31

A week after the mini chocolate pecan cookies feet and butter, it was time to try new recipes ...
The 31 is usually more glamorous than the 24 ... or at least in the movies.

The 24 is the family celebration, and the 31 is going to eat out after a party, etc ...
For this issue of Glamour is that I chose a recipe with chocolate, chocolate silk, a kind of truffle Tart with a delicate ganache, which was very bright, in addition to the smoothness of the filling.
This recipe is a blend of French chocolate cake made ​​in the kinds of pastry, Helen Tartlet , and Josie (again) daydreamer desserts ... Josie is that many recipes published Christmas, so I was browsing a lot of your blog, and collecting old recipes.

Furthermore, with the chocolate we will never go wrong! Is 99% foolproof, right?
The mass of the base can be any pate sablee who are accustomed to using, including chocolate can be. I had reserved a little dough for the cookies we made ​​with CAI for nuggets with sweet potato, but as we do, and in January went on vacation with parents, using the complete basis for these chocolate Sedita . Because I used this dough rest, I only left 2 dozen mini Tart, so I scaled the recipe to 1 egg ... I finally ended up doing a dozen more since I left over filling, but as I had I used a sugar cookie dough I had left over from the q ultimate cheesecake, plus a bit of bitter cocoa and melted butter as a base, and finally ganache filling up. A good measure to avoid wasting the delicacy!
Similarly, even though the new year has started, does not seem very different from the previous ... is that I did not take vacation?

Chocolate Cake
Ingredients
for a mass base of 25-30cm cake, cooked in white.
200 grams of bittersweet chocolate or
200 grams of butter at room temperature
50 grams of sugar
60 ml cream
4 eggs Procedure 1. Chop the chocolate and set aside. 2. Heat the sugar and butter until it boils. Pour over chocolate and let stand a few minutes. 3. Add the cream and eggs at a time, mixing well after each addition. 4. Place on pre-cooked white base, and cook for about 20 minutes. 5. Cool completely before covering with the ganache. Ganache 120 grams of chopped chocolate. 1 / 3 cup heavy cream heated to a boil. 30 grams of butter at room temperature. proceed in the traditional way to make a ganache by adding finally the butter. Pour over cool cake ganache still liquid, so that easily covers a whole.

chocolate pecan pie, with stars for Christmas

I had the recipes for Christmas, so here's the first: a copycat recipe of chocolate pecan pie from Cracker Barrel to which I referred in a previous post .

The version I found was for 3 pecan pie, so the scale for one, and use as a base recipe for the cake Daring Bakers challenge of pasta Frola .

The truth is that miniature as I did is complicated because it takes so much honey / syrup, which bubbled in the oven too, and there are likely to spill over the ramekins ... were equally delicious! And there were so wrong ...
Obviously to eat large portions, you should leave for the winter, but with a scoop of good vanilla ice cream (maybe homemade?) and served in the restaurant is super digestible in summer too.
Like, who are we kidding? We can not celebrate either Christmas or New Year without the inherited European traditions: fresh bread, nougat and nuts ... therefore, this is a good version not leave out the nuts.

Cracker Barrel chocolate pecan pie (adapted from a recipe BigOven ) Ingredients 1 pie crust disk 110 grams of items pecans  3 eggs 120 grams sugar 70 grams melted butter 1 pinch salt 1 cup of kero (or honey) 110 grams of chocolate chips Procedure 1. Preheat oven to medium / low (140 degrees C) 2. Place dough in greased pie plate, and on it placed 3 / 4 of the chocolate chips and pecans. 3. Mix the eggs with the sugar, butter, salt and kero with wire whisk until mixture is smooth. 4. Pour this mixture over the cake ready. 5. Place the remaining chocolate over the mixture. 6. Aprocimadamente Cook 40 minutes, until filling is browned.