Barcelona, such a beautiful horizon. Barcelona, like a jewel in the sun. Por ti sere gaviota de tu bella mar. Barcelona, suenan las campanas. Barcelona, abre tus puertas al mundo. If God is willing, friends until the end. Viva! Barcelona!” Freddy Mercury & Montserrat Caballé

With this song my brother told me that a few months later he would have left Italy and moved to Barcelona. I was very happy for him but also a little bit scared because this time there would have been many more kilometers between us.

We usually say that “cooking is an act of love because it is done for others”, doing it we try to show something with our creature.

Today I decided to bake a simple chocolate tart with an intense taste and strong flavour, but with a soft and spicy heart. I dedicate it to my brother because tomorrow is his birthday. what about you, who will you dedicate it to?

“The sweetest of loves is the love that unites two brothers.” Menandro

Stay tuned!



S’ Dark chocolate tart with ginger caramel

Ingredients for the chocolate pastry crust

  • 125 g soft butter (at room temperature)
  • 100 g granulated white sugar
  • 1 egg
  • 1 g salt
  • 200 g all-purpose flour
  • 50 g cocoa powder
  • 2 g baking powder


In a bowl, with the hand mixer beat the soft butter and sugar until are smooth and fluffy. Start adding the beaten egg with the salt, then, the all-purpose flour, the cocoa and baking powder. Cover and place the chocolate pastry crust in a refrigerator for 1 hour to chill. Take it out from the fridge, and roll out the dough to a thickness of 0,5 cm. Transfer the pastry crust to your pie or tart pan (22 cm) and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Bake at 170°C (338 F) about 20 min.


Ingredients for the ginger mou

  • 110 g granulated white sugar
  • 125 g heavy whipped cream
  • 5 g ground ginger
  • 8 g soft butter (at room temperature)


Sprinkle the bottom of the pan with a thin layer of granulated white sugar: repeat this until to finish it and becomes amber colour (don’t touch the caramel with spatula or spoon). Then remove from heat, add the hot cream with the ginger and stirring vigorously with a spatula or wooden spoon: please be careful, this is the most complex step of the recipe!  Place the pan over low  heat and cook, stirring constantly, until all possible lumps have melted. Add the soft butter and cook about 2 min. When the ginger mou is warm, fill the bottom of the chocolate pastry tart.


Ingredients for dark chocolate ganache

  • 125 g heavy whipped cream
  • 20 g honey
  • 125 g dark chocolate (finely chopped)


Heat the cream and the honey in a small pot: when it has reached its boiling it, pour the cream over the dark chocolate chopped. Mix with your hand blender until you have a velvety smooth ganache. Add the dark chocolate ganache on the top of the crust.


The tart is ready to be enjoyed the following day, but if you can’t resist, wait at least about 2 hours, in order to let the ganache rest a little and become steady!

Remember, #bakeforlife 😉

Tips: The tart will be fine for several days when properly stored at room temperature. If you keep it in the fridge, remember to take it out at least 20 min before enjoying it.

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