Rustic Chocolate Tart

By Marcus Samuelsson |

I always have Nutella on hand to spread on toast or croissants for a special weekend treat. I also use it as the base for this chocolaty dessert, which is gently spiced with cardamom, cinnamon, and chili powder to lend a touch of the exotic. Served with port, cognac, or rum, this is an elegant dessert for adults. But just sprinkle the top with M&Ms or other candies and it easily makes the transition to a great kids’ dessert.

Prep Details

Servings: 12


Chocolate Tart:

3 ounces bittersweet chocolate roughly chopped

1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

1/2 tsp. mild chili powder

4 tbsp. (1/2 stick) unsalted butter at room temperature

1/2 cup chopped, skinless hazelnuts

Zest of 1 orange

2 tbsp. Grand Marnier

Rustic Bread

3 tbsp. Nutella

1 tsp. sea salt

For Rustic Bread (Makes one 14-Inch Round):

2 1/2 tsp. active dry yeast

2 1/2 cups unbleached all-purpose flour

1 1/2 tsp. sugar

2 tsp. salt

1/2 tsp freshly ground black pepper

2 tbsp. olive oil


Photo by: allison.hare 

For the Tart:

1. Set a small metal bowl over a pot of simmer water. Add the chocolate, cardamom, cinnamon, chili powder, and butter and stir until melted.

2. Heat a large sauté pan over low heat. Add the hazelnuts and toast until golden and fragrant, about 5 minutes. Add the orange zest and Grand Marnier and cook for 30 seconds. Remove from the heat and stir into the melted chocolate mixture.

3. Place the rustic bread on a serving plate and spread the Nutella over the surface. Spread the hazelnut-chocolate mixture over the Nutella. Sprinkle with sea salt. Cut into 12 wedges before serving.

For the Bread:

1. Preheat the oven to 450. Place a pizza stone on the floor of the over.

2. In the bowl of an electric mixer, combine the yeast with 1 cup warm water and let sit until foamy, about 5 minutes.

3. Combine the flour, sugar, salt, and pepper in a medium bowl. Add the flour mixture and olive oil to the bowl with the yeast. Attach a dough hook and mix until a dough forms, about 4 minutes. Transfer to a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Set aside in a warm spot until doubled in bulk, about 1 hour.

4. Punch down the dough and transfer to a floured wooden peel. Roll the dough out to a 14-inch circle with a floured rolling pin. Prick the surface all over with the tines of a fork. Slide the dough onto the pizza stone and bake for about 20 minutes, or until golden.