Schwarzplententorte with a Twist

Ingredients

• 1 cup (120g) buckwheat flour 1 cup (120g) buckwheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 200g dark chocolate, chopped 200g dark chocolate, chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons rum 2 tablespoons rum

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, granulated sugar, and salt.
2. 2.
   Add the cold cubed butter to the flour mixture and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
3. 3.
   Add one beaten egg to the mixture and mix until the dough comes together. If needed, add a tablespoon of cold water to help bind the dough.
4. 4.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
7. 7.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water, stirring occasionally.
8. 8.
   In a separate bowl, whisk together the remaining egg, heavy cream, granulated sugar, orange zest, and rum.
9. 9.
   Gradually pour the chocolate mixture into the cream mixture, whisking continuously until well combined.
10. 10.
    Pour the chocolate filling into the prepared tart shell.
11. 11.
    Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
12. 12.
    Allow the tart to cool completely before serving.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use buckwheat flour specifically, as it provides the unique flavor and texture to the crust.
• Dark chocolate — Opt for high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.

Tips & Tricks

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Experiment with different citrus zests, such as lemon or lime, to add a unique twist to the flavor profile.
• If you prefer a stronger rum flavor, increase the amount of rum in the filling.
• Dust the tart with powdered sugar before serving for an elegant presentation.

Serving advice

Serve the Schwarzplententorte at room temperature to allow the flavors to fully develop. Cut it into slices and garnish with a sprinkle of orange zest or a drizzle of melted chocolate for an enticing presentation.

Presentation advice

To enhance the visual appeal, serve the tart on a decorative platter or cake stand. You can also add a sprig of fresh mint or a few berries as a garnish to add a pop of color.