Chef Jo Notkin’s Best Flourless Chocolate Tart Recipe

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Combine 1 cup water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes. Remove from heat and let cool.

3. 3

   Butter a 9 or 10-inch-diameter cake pan. Line the bottom of the pan with parchment round; butter parchment and sides. (If using a springform pan: Wrap 3 layers of heavy-duty foil around the outside of the pan, bringing foil to top of rim)

4. 4

   Melt the butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk cooled sugar syrup into chocolate; cool slightly. Add eggs to the chocolate mixture one at a time and whisk until well blended. Pour the batter into the prepared pan. Fill a container with hot tap water and set aside near the oven. Place the cake pan on a baking sheet and place in the oven. Add enough hot tap water to pan to come halfway up the baking sheet.

5. 5

   Bake cake until center moves a bit when pan is gently shaken, about 45 minutes. Remove from water bath; transfer to a rack. Cool completely in pan and then place a serving plate overtop. Flip the tart over and remove the parchment paper. Decorate the cake with berries and other garnish as desired. Serves 12