Chocolate tart

Directions

1. Melt the chocolate in a double boiler with 60g of butter. ⏱ ≈ 7 min
2. In a mixing bowl, combine the remaining butter with the sugar until a smooth paste forms. ≈ 4 min
3. Add the egg yolks one at a time, mixing well after each addition. ≈ 3 min
4. Pour the melted chocolate into the mixture and add the vanilla. ≈ 3 min
5. In a separate bowl, whisk the egg whites with 25g of sugar until stiff peaks form. ≈ 10 min
6. Gently fold the beaten egg whites into the previous mixtures. ≈ 3 min
7. Combine the flour and cocoa, and gently fold them into the mixture. ≈ 4 min
8. Pour into the greased and floured tart tin. ≈ 3 min
9. Preheat the oven to 170 °C (thermostat 6) and bake the pie for 45 minutes. ⏱ 45 min
10. Let the pie cool on a wire rack before serving. ⏱ ≈ 20 min
11. For the topping, prepare the checkered jam: heat it over low heat, add the brandy (if desired), and let it cool. ⏱ ≈ 20 min
12. Cut the jam into small pieces and arrange them on top of the tart. ≈ 8 min
13. Sprinkle with cocoa powder. ≈ 2 min