Schoggitorte - Chocolate Tart From The Jaegerhof, St. Gallen
Vreni Giger is my favorite Swiss woman chef – her food sings with flavor, is never contrived, and always delights in both taste and appearance. This tart is one I tasted when I visited the Jaegerhof several years ago. I had dinner with a press person from St. Gallen Tourism at the chef’s table in the kitchen – about 12 courses worth! It was early fall, so the tart was garnished with a poached pear. The recipe below is my re-creation of the one I tasted. Vreni Giger’s tart had a thin layer of chocolate sponge cake as the “crust.” In this recipe, I’ve used a brownie layer for the bottom.
Makes one 9-inch cake, about 12 servings
4 tablespoons/1/2 stick unsalted butter
2 ounces bittersweet chocolate
1/4 cup dark brown sugar, firmly packed
1/4 cup sugar
1/4 cup all-purpose flour
1 large egg
Large pinch of salt
1 teaspoon vanilla extract
Chocolate Mousse Batter
3/4 cup water
3/4 cup sugar
1 large vanilla bean, split
Large pinch of salt
4 ounces/1 stick unsalted butter
9 ounces semisweet chocolate
6 large eggs
One 9-inch spring form pan, buttered
- For the brownie base, set a rack in the middle level of the oven and preheat to 350 degrees. Melt the butter in a small saucepan and let it bubble up and get hot; off heat add the chocolate and swirl the pan to submerge the chocolate. Let stand a couple of minutes, then add the brown sugar and whisk smooth.
- Whisk the sugar and flour together and whisk in the egg smoothly. Whisk in the salt and vanilla, then use a rubber spatula to mix in the chocolate mixture.
- Spread the batter in the prepared pan; bake until set, about 30 minutes.
- While the brownie base is baking, make the cake batter: Stir the water, sugar, and vanilla bean together and bring to a boil, whisking to release the vanilla seeds. Remove the bean and add the butter; continue cooking until the butter has melted.
- Off heat, add the chocolate and whisk smooth. Whisk in the eggs 2 at a time.
- Once the brownie batter is baked, remove the pan from the oven and pour in the chocolate mousse batter.
- Return the pan to the oven and decrease the temperature to 325 degrees. Bake until the mousse batter has set, about 40 minutes.