Stolen Sadinian Chocalate Tart

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This recipe was stolen from a famous restaurant in Sardinia, which shall remain unnamed, as will the perpetrator! Made without flour or almonds, it is so good it had to be shared.


  • 200 g real dark chocolate
  • 120 g unsalted butter, plus more for the tin
  • 8 eggs, separated
  • 170 g caster sugar
  • 30 g unsweetened cocoa powder
  • 1 tiny cup of very strong espresso coffee


Melt the chocolate in a bowl in a very low oven for about 5–10 minutes (melting chocolate). Turn the oven up to 180°C/Gas 4 and butter a 25 cm round springform tin. Whisk the egg whites with the sugar to soft peak/meringue consistency.

Stir the butter into the melted chocolate, then add the egg yolks, cocoa powder and coffee. When it is all smooth and well mixed to a ganache consistency, fold in the egg whites, bit by bit, until all are amalgamated.

Pour the mixture into the prepared tin and bake for 30 minutes, or until a knife inserted into the centre of the cake comes out clean. Allow to cool in the tin.

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