Best Lindt Chocolate Tarte easy recipe


Best Lindt Chocolate Tarte easy recipe

Lindt Chocolate Tarte is a very beautiful dessert to look at and a real treat for chocolate lovers. Its name derives from the fact that it is made with the delicious chocolate of this brand. The first time I tasted it, I immediately fell in love with it!

It is an easy recipe, but to prepare the cake you need a tart pan with an internal step, to form the hollow in which the cake filling will then go. Given its goodness I often make it on special occasions, for example on Valentine’s Day, simply garnishing it with raspberries positioned in the shape of a heart. Also, if you love chocolate, try the Tenerina cake or the chocolate salami!

But now let’s see how to prepare a perfect Lindt Chocolate Tarte!

Best Lindt Chocolate Tarte
Best Lindt Chocolate Tarte

Recipe Difficulty Level: not too tricky

Ingredients for a tart pan that has an internal step of about 28 cm (11 Inches):

  • 100 g (3.5 oz) of dark chocolate
  • 50 g (¼ stick plus 1 tbsp) of butter
  • 3 eggs
  • 150 g (¾ cup) of sugar
  • 100 g (¾ cup plus 1 tbsp) of flour (‘00’)
  • 1 teaspoon of baking powder

Ingredients for the glaze:

  • 50 g (¼ stick plus 1 tbsp) of butter
  • 100 g (3.5 oz) of milk chocolate Lindt
  • 100 g (3.5 oz) of milk Lindor
  • 200 ml (¾ cup plus 1 tbsp) of fresh cream

For the topping:

  • Raspberries (optional)

PS: For leavened, cakes and sweets, I recommend using a scale that measures grams and oz so that you can measure the ingredients accurately and get a great result. You can purchase the scale by clicking directly here.


In a small pot, melt the butter with the dark chocolate.

In a bowl, whip the eggs with the sugar.

Add the melted butter and dark chocolate and whip.

Now, add the flour and the baking powder and whip until you obtain a homogeneous mixture.

In a tart pan that has an internal step, greased and floured, pour the mixture. 

Bake in preheated oven at 160 C (320 °F) for 25/30 minutes (To find out if it’s cooked, try inserting a toothpick into the center of the cake, if it comes out clean, the cake is ready!).

In the meantime, let’s prepare the glaze.

In a small pot, bain-marie ( to cook in a double saucepan), melt the chocolate, the Lindor, the fresh cream, and in the end, the butter.

Cook while mixing until you obtain a smooth glaze.

Leave to cool for 30 minutes and stir occasionally.

Once the cake is ready, take it out from the oven and upside down on a plate, and leave it to cool.

Pour on the top of the cake, within the borders, the glaze.

Let the cake cool down in the fridge for at least 2 hours. 

Decorate the cake with raspberries (optional).

Cut in slices, serve it, and enjoy! Buon appetito!

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