25th Anniversary Chocolate Tart



(Serves 6)

  • 7oz (200g) bittersweet dark chocolate, 60-70% cocoa buttons or very finely chopped squares
  • 1 3/4 sticks (7oz/200g) unsalted butter, softened
  • 1 1/2 cups (10oz/300g) superfine sugar
  • 6 eggs
  • 3/4 cup (3.5 oz/100g) all-purpose flour

It's our birthday and we'll bake our own cake if we want to! We're celebrating our 25th year with this recipe from the Le Pain Quotidien Cookbook - a decadent spin on the traditional chocolate birthday cake. 

Crispy on top like a brownie and wonderfully soft and moist on the inside, like chocolate mousse, this is an easy-to-make dessert that deserves a place in your repertoire. Get out your mixing bowl and party hat and celebrate with us!


  1. Preheat the oven 350°F. Line a 9 inch (23cm) tart pan with buttered nonstick parchment paper
  2. Melt the chocolate by placing it in a bain-marie (a heatproof bowl set over a saucepan of gently simmering water) or in the microwave. Add the butter, stirring it in using a spatula, until well combined.
  3. Using a food processor or a handheld electric mixer, beat the eggs and sugar on a high speed until pale and fluffy, then fold in the melted chocolate mixture and finally the flour.
  4. Pour the mixture into the prepared pan, then bake in the oven for 20-25 minutes, until the top is firm and crisp and the inside has the consistency of chocolate mousse.
  5. Serve cold or at room temperature.

Birthday Chocolate Tart recipe

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Chocolate Tart Recipe

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