Chocolate Tart Cake

1. Preheat your oven to 180 degrees.
2. Spray your cake tart pan with a bit of oil and cover the bottom with a baking paper.
3. Start by mixing the wet ingredients together with a whisk: eggs, vanilla, milk and oil.
4. In another bowl combine all the dry ingredients and mix.
5. Now add the dry ingredient mix to the wet mix in 3 or 4 times. Mix well by hand until there are no lumps.
6. Pour the mix in the cake tart pan and bake for around 35 minutes.

Dark Chocolate Whipping Ganache

1. Heat the first quantity of whipping cream and pour it over the chocolate.
2. Let it stand one minute then mix until the chocolate is completely melted and the mixture is smooth and silky.
3. Let it cool 5 minutes then add the cold cream and mix.
4. Cover to touch and leave in the fridge for minimum 12 hours.
5. The next day or after 12h, beat with an electric stand mixer fitted with the whisk attachment until thick, airy and fluffy.
6. Now your ganache is ready to be piped.

Assembly

1. Once the tart cake is cold, flip it upside down and remove the baking sheet.
2. Spread some raspberry jam on top and pipe the ganache using an open star tip.
3. Decorate with some chocolate stars, chocolate Christmas trees and red currants.