Choco cream tart (my first number cake)

My very first cream tart!!! (not so perfect!)

    I had been thinking of preparing it for a long time but I needed the right opportunity. My nephew’s first birthday has arrived and therefore the occasion was a tempting one … in every sense.

    I had so fun making it!! and if I have to be honest it’s not too complicated, it just takes a little time.

    If you want to try to make it by your own, you find below the step by step recipe with all my useful tips to make a super cream tart with cream and chocolate.

    It is not perfect, I know, but the flavor is top!






3 eggs

A pinch cream of tartar

2 tablespoons warm water

3 oz sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

3 tablespoons cocoa powder

½ cup potato starch

1 teaspoon baking powder


1 tablespoon butter, melted


6,7 oz whipping cream

confectioner’s sugar to taste


1 tablespoon cocoa powder dissolved into 2 tablespoons hot water

9 oz butter at room temperature

1 1/2 oz confectioner’s sugar

1 pinch salt

8 oz chocolate, melted


1 glass water

1 tablespoon cocoa powder

1  tablespoon confectioner’s sugar




Separate the egg yolks from the egg whites by placing them into two other different bowls.

  • EGG WHITES BOWL: add a pinch of cream of tartar and, using an electric beater, beat the egg whites until stiff. (about 10 minutes).
  • –YOLKS BOWL: blend the yolks together with 2 tablespoons hot water, then add sugar and vanilla little by little.


Add the stiff egg whites to the yolks bowl, mixing thoroughly.

Then add the dry ingredients: all-purpose flour, cocoa, potato starch and baking powder.




Pour the dough in a rectangular baking tray (covered with parchment paper brushed with melted butter) mashing with a fork so that it distributes evenly in the baking tray.

Cook in preheated oven at 180°C for ab. 25 minutes.




While the cake is cooling you can prepare the two fillings.

Whip the cream together with the icing sugar using the electric whisk. Beat until it gets firm, I recommend.

If you have some difficulty in this operation you can also add a little bit of pannafix, a preparation that is used to firm the cream, preventing it from falling apart.

Transfer the cream to a piping bag and place it in the refrigerator.


Make now the chocolate filling.

Melt cocoa in hot water, then let it cool.

In a bowl beat the butter with the sugar and salt for 10 minutes. Add melted chococlate (when cold!) and finally the water + cocoa mixture.

Transfer the chocolate cream to a piping bag and place it in the refrigerator.




The cake is now cooked and cooled so you can cut it to shape the number 1. Cut it in half lengthwise

Now cut one of them 15 cm long.

You will have thus obtained 3 pieces.

Model the smaller one to form the tip of the number 1. You have to get a trapezoid as you can see in the picture.

Now cut the three pieces in half to get two equal but thinner ones.




In a small bowl melt cocoa and icing sugar into water.

Now place the first trio of pieces in a serving tray by composing the number one (this will be the first level of the cake).

Using a spoon or a kitchen brush, distribute the cocoa syrup on the cake in order to soften it (the biscuit dough in fact needs to take a dip to soften).

Now stuff the cake.

Take the two sac a poche from the fridge and squeeze some flakes of cream and chocolate cream all over the base, preferably alternating them.

Now place the other three pieces of cookie dough on top of the cake, putting the number 1 back together,

e continue by filling the cake.


What a beautiful cream tart! Keep it into the fridge until servig 😉


A PIECE OF ADVICE: if you really want to “overdo it” 😊 you can make mini cocoa shortcrust biscuits that you can then use to decorate the cake. Here you will find the recipe for the basic pastry dough, just add two tablespoons of unsweetened cocoa to flavor it.

To give a touch of color, I also added some mint leaves.


#getBready & enjoy your meal

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Post Author: Aurora

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