Make your mom something rich, chocolaty and wonderful this year for Mothers’s Day. After all, who’s mom doesn’t like chocolate? I know I do. This recipe is so easy to make and is sure to impress! You can make it ahead of time and in fact is much better that way, anyway.
My tradition for Mother’s Day is typically spent on the farm hanging out with my mom, the best mom there is, by the way. BUT this year unfortunately I won’t make it to the farm. Instead I’ll be hanging with my kids in KC hoping to sleep in and read the Sunday paper (something I rarely get to do).
So whatever your Mother’s Day plans are for this year, Jamie and I hope it involves making memories with your mom and/or your kids and of course eating dessert.
Preheat oven temperature to 325 degrees F. Grease, or spray with a nonstick vegetable spray, a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate. When the chocolate has melted transfer the mixture to a larger bowl.
Beat in the cocoa and sugar, into the chocolate mixture, until incorporated. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cream cheese, until small pieces remain. Add the flour and salt and mix just until the flour is incorporated.
Place the tart pan onto a large baking sheet to catch any drips. Pour the batter into the tart pan. The batter will fill the pan almost to the top.
Bake for about 30 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch (2.5 cm) from the edge of the pan it should come out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Remove from pan and place on cooling rack with wax paper under-neathe
To Make Genache: Place the chopped chocolate in a small heatproof bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. The Ganache will thicken as it cools. So while it is still pourable - spread over the top of the tart.
Let the tart cool completely and then cover and refrigerate. It is best to make this tart the day before serving to allow the flavors to blend. This tart will keep in the refrigerator for about two to three weeks. Garnish with Strawberries, if desired.
Makes 1 - 9 inch tart.
We’re Jamie & Jill — best friends since we were born. We grew up together, went to college together and always shared a passion for baking together. We started this blog to share our love of food, family and small town USA. Welcome and join us for lots of stories, laughs and good baking.