This Chocolate Truffle Tart Recipe is simple yet elegant. For every chocolate lover’s dessert for any special occasion, anytime of year.  It’s decadent and so rich, but easy to create, and easily transformed into gluten free or diary free versions that are equally good.

This heavenly dessert is a pure chocolate decadence, served up with a some textural interest and flaky salt so it can bring out the flavor. Chocolate is, needless to say, appropriate all year round, but there’s something I really like in regards to a decadent chocolate dessert in the middle of winter, after the holiday season has passed. It is an ideal way to celebrate the new 2020 year, or your loved one on Valentine’s Day.

What is The Best Chocolate for this Truffle Tart

I used a variety of semisweet and bittersweet chocolate here (8 oz of bittersweet, 4 oz of semi-sweet).

A unique dessert such as this is focused on the chocolate, so it is a good chance to splurge on a type you really love. I love Lindt or Ghirardelli ones. You could use regular chocolate for baking or top-quality chocolate chips also.

This chocolate truffle cake has its priorities straight and you’ll know when the party happens in your mouth. The crust is crumbly and tender and the filling is highly pleasant and fudgy. I will guarantee it’s really delicious, and the ingredients go so well together.

For the crust

• 1 1/2 cups of chocolate wafer crumbs
• 4 tbsp melted butter

For the ganache

• 1 1/2 cup of heavy cream
• 12 oz of roughly chopped dark chocolate
• 4 tbsp of room temperature butter
• 1 tbsp of flaky sea salt

For the whipped cream

• 1 1/2 cup of heavy whipping cream
• 1/2 tsp of vanilla bean paste
• pinch of salt
• granulated or powdered sugar to your liking, i use one Tablespoon of granulated sugar

How to make Chocolate Truffle Tart Recipe

• Heat the oven to 350 F.
• For the crust, grind the chocolate wafers ( 1 1/2 cups) using a food processor. Mix with previously melted butter until everything is equally moist and the mixture feels like sand that is wet.
• Use 10-inch tart pan with a removable bottom and press the crust up the sides, ensuring it’s well packed in and even.
• Bake the crust for about 10 minutes and let it cool.
• For the ganache, heat up the heavy cream using a saucepan till it’s just beginning to simmer.
• Take away from heat and add in chopped chocolate, and let rest for a couple of minutes, depending on chocolate pieces are. You need to err {on the side of not to let the cream cool off too much so your ganache remains warm and will pour smoothly.
• Whisk the cream and chocolate together till the mixture is smooth and nice. Add the butter, a few pieces at a time , and whisk it well.
• Pour your ganache in previously prepared tart shell. Slowly place the tart in the fridge to chill for at the very least 2 hours before slicing. Scatter the salt on the top of the tart when it’s} set so that it doesn’t sink in the chocolate.
• Advice: if you’re concerned about your knife sticking with the fudgey chocolate fill when slicing, running your knife under heated water and wiping it clean prior to slicing can help get yourself a nice and clean slice.

Gluten Free and Diary Free Versions

For a gluten free version with this chocolate tart, use your preferred gluten free cookie to help make the crust.

For a dairy free variation, use coconut cream rather than dairy cream, and coconut oil instead of butter. The flavor will needless to say be coco-nutty, but it’ll keep that basic taste and will stay amazing.

Pumpkin Tres Leches Cake! A lightweight and delicious pumpkin spice cake soaked with 3 milks and amaretto, then topped with cinnamon amaretto cream. A deliciously tasty cake that will heat you up on a cool winter night.

Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Pumpkin Tres Leches Cake Recipe

Ingredients

For the Tres Leches Cake:

1. All-purpose Flour – 2 cups
2. Baking Powder – 2 tsp
3. Salt – ¼ tsp
4. Baking Soda – 2 tsp
5. Pumpkin Pie Spice – 1 Tbsp
6. Sugar – 1 cup
7. Vegetable Oil – ¾ cup
8. Vanilla Extract – 2 tsp
9. 100% Pumpkin Puree (liquid removed through cheesecloth) – 2 cups
10. Whole Eggs – 4
11. Evaporated Milk – 12 oz
12. Sweetened Condensed Milk – 14 oz
13. Heavy Cream – 1/3 cup
14. Disaronno Amaretto – 2/3 cup

For the Spiced Whipped Cream:

1. Heavy Whipping Cream – 2 cups
2. Powdered Sugar – 3 Tbsp
3. Ground Cinnamon – 1 tsp
4. Disaronno Amaretto – 1 Tbsp

Instructions

Cake Preparation:

1. Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside.
3. Mix Wet Ingredients: In your stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in eggs, one at a time, ensuring each is well mixed.
4. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, blending until just combined.
5. Bake the Cake: Pour the batter into the prepared pan, spreading evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for one hour.

Tres Leches Mixture:

1. Combine Milks and Amaretto: In a mixing bowl, whisk together evaporated milk, condensed milk, heavy cream, and Amaretto.
2. Prepare the Cake: Once cooled, poke holes all over the cake with a fork.
3. Soak the Cake: Gradually pour the milk mixture over the cake, allowing it to absorb. Cover and refrigerate overnight.

Spiced Whipped Cream:

1. Whip the Cream: Beat heavy cream in a bowl until it starts to thicken. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.
2. Final Touch: Spread the whipped cream evenly over the chilled cake. Optionally, sift additional cinnamon on top for garnish.

Share the image below to your Pinterest board if you like this Spicy Pumpkin Tres Leches Cake!

This Low Carb Banana Cocoa Muffin is one of those “guilt-free recipes” that I like to make from time to time. Especially in the last two months since I’m trying to lower my carb intake.

I took some time and researched plenty of low sugar/ and low carb food and sweets that are currently approved for diet. I’m not doing any diet trend; rather, I eat high protein, eat plenty of veggies and limit sugars and carbs. So far, nice success. I’ve been going sturdy for two months.

Each week I analyze many recipes to check what I can make that will keep me curious about feeding healthy. However, usually, these recipes call for ingredients that are not so tasty. Or you find yourself making foods that don’t offer you the satisfaction you’re really accustomed to getting when you eat “bad for you” foods.

One factor I ought to mention is that I wouldn’t say I like utilizing any chemical sweeteners in my recipes. Therefore I don’t purchase or suggest sugar-free anything, no aspartame, sucralose, and other stuff. I like Stevia because it derives from natural sources. However, I discovered something that is even more suitable, Xylitol. This hasn’t become super widespread yet; I assume cause it’s not commercially offered in grocery stores.

• 1 3/4 cup Bob’s Red Mill or other Low Carb Baking Mix
• 1/3 cup of Xylitol Sweetener
• 1/3 cup of cocoa powder Dark
• 1 1/2 tsp of Baking powder
• 1/2 tsp of Baking soda
• 1/4 tsp of Salt
• 2 ripe Bananas
• 1 cup of Low-fat Greek yogurt
• 2 Eggs
• 1 Tbsp Stevia nectar
• 4 Tbsp of peanut butter (optional for the topping)
• 2 Tbsp of chocolate chips for topping

How to make Low Carb Banana Cocoa Muffin

• Heat the oven to 350 F.
• Put the bananas in a bowl and mash them till they’re really smooth.
• Add in the Greek yogurt, eggs, extracts, and Stevia nectar.
• Take a smaller bowl, mix all the dry ingredients, and whisk to combine.
• Pour the dry ingredients into the wet mixture and blend till combined nicely.
• In a ready-to-use muffin tin lined with cake liners, divide the batter among the 12 muffin tins, and fill every 2/3 full.
• Sprinkle the top of every muffin with a pinch of small chocolate chips.
• Bake for 13-15 minutes, till an inserted toothpick, comes out clean from the middle of your muffins.
• Allow them to cool on a cooling rack for a quarter-hour before eating.
• Store within the refrigerator for optimum freshness.

Optional with a bit more carbs: heat the banana muffins in the microwave for fifteen seconds, then unfold a teaspoon of peanut butter on top (additional 31 calories, 2.5 fat grams, 0.5 carbs)

Nutrition Facts:

87 Calories | 1.6 Fat | 9 Carbs | 3.5 Protein

If you’ve liked this low-carb, low-calorie recipe, please check these below:

Low Carb Donuts Glazed With Maple

Low Carb Chocolate Muffins With Almond Flour

Low-Calorie Airfood recipe ideas