Chocolate Tempeh Cake Tart

Prepare the tartlette skin that has been molded in the tartlette mold, prick the bottom with a fork. Add the chocolate ganache filling, add the chocolate tempeh cake mixture. top with tempeh crumble and sliced almonds

Make the tartlette ingredients: stir until the patachrout, butter and eggs are homogeneous, print in the tart mold. How to make chocolate tempeh cake: Melt Belcolade Noir Selection with vegetable oil, set aside. Mash 50% fermented or semi-fermented tempeh. Stir in Tegral Satin Creme Cake Chocolate, eggs, water, and mashed tempeh. Add vegetable oil and melted chocolate for 3 minutes, mix well on high speed for 1 minute, then mix well on low speed for 1 minute