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How-To

Rich and Delicious Warm Chocolate Tarts

Less fussy to make than a soufflé, with a built-in sauce

Fine Cooking Issue 06
Photos: Suzanne Roman & Lois Ellen Frank
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Mmmm. This warm chocolate tart has a cakelike exterior, a denser, moist interior, and a built-in chocolate sauce that runs from the center when you break into it with a fork. It’s very impressive, and, it’s fairly easy to make. All the parts can be prepared ahead of time and then baked right before serving. Recipes include a coffee custard sauce and a citrus-peel confit for serving on top. A side article shares the history and good sense of multi-course desserts.

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