Ingredients
- 6 T unsalted butter
- 3 1/4 c (20 ounces) semisweet chocolate chips
- 3 extra large eggs
- 1 c sugar
- 1 T instant coffee granules
- 1/2 t vanilla
- 1/2 c flour
- 1/4 t baking powder
- 1/4 t kosher salt
- 1 c (4 ounces) chopped walnuts
- 2 to 3 T heavy cream
Directions
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ease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350.
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Melt the butter in a bowl set over simmering water.
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Add two cups of the chocolate chips, remove from the heat, and stir until chocolate melts. Set aside to cool completely.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
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Stir in the cooled chocolate.
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In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
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Fold the flour mixture into the batter until just combined.
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Pour into the pan and bake for 35-40 minutes, until the center is puffed (the top may crack). The inside will still be very soft.
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Cool to room temperature before removing the sides of the tart pan.
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Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.