Grease and flour a 9-inch tart pan with
removable sides. Preheat the oven to 350
degrees. Melt the butter in a bowl and set over
simmering water. Add 2 cups of the chocolate
chips, remove from the heat and stir until the
chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with
the paddle attachment, beat the eggs, sugar,
coffee, and vanilla on medium-high speed, about
3 minutes.Stir in the cooled chocolate. In a
medium bowl, combine the flour, baking powder,
salt 1 cup of the chocolate chips, and the
walnuts. Fold the flour mixture into the batter
until just combined. Pour into the pan and bake
for 35 to 40 minutes, until the center is
puffed (the top may crack) The inside will
still be very soft. Cool to room temperature
before removing the sides of the tart pan. Melt
the remaining 1/4 cup of chocolate chips with
the heavy cream and drizzle on the tart.
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