( adapted from The Art of Jewish Cooking, Jewish Holiday Baking and Hershey's Cocoa)
10 tablespoons butter
½ cup cocoa powder
1 cup dark brown sugar
2 eggs, room temperature
¼ teaspoon salt
½ cup matzoh cake flour
1 teaspoon instant espresso dissolved in 2 teaspoons brewed coffee
½ cup chopped walnuts or pecans
Preheat the oven to 350 degrees. If not using a non-stick pan, lightly butter the pan and dust it with cocoa powder, tapping out the excess. Place the pan on a parchment lined baking sheet.
In a small saucepan set over low heat, melt butter with the cocoa, stirring until smooth. Remove from the heat. Whisk in the brown sugar until it dissolves, then add the eggs. Stir in the salt, matzoh cake flour and dissolved espresso. Add the chopped nuts and stir just to combine. Pour the mixture into the tart pan which is set on a parchment lined baking pan. Bake for 12 minutes, being careful not to over bake. The tart will feel just barely set in the center. Set the baking sheet with the tart pan on a rack to cool. When cool, remove the sides of the pan and glaze with ganache. Serve with fresh berries.
2 ounces semisweet or bittersweet chocolate, coarsely chopped
2 ounces heavy cream
Place the chopped chocolate in a small bowl. Scald the heavy cream then pour it over the chocolate. Whisk until smooth. Pour the ganache over the cooled tart, using an offset spatula to spread it evenly. Let the ganache cool completely before garnishing with berries.