Chilli Chocolate Galette
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This chilli chocolate galette is my go to dessert when I want something impressive but don't have all day in the kitchen. The beautiful thing about it is that it comes together in just 65 minutes total, making it perfect for unexpected guests or a weeknight treat. Dark chocolate brings not only rich, decadent flavor but also powerful antioxidants that are genuinely good for you. The dried apricots add natural sweetness and chewy texture, while the pecans provide a satisfying crunch. That unexpected kick of chilli flakes is what makes this galette so special, warming your palate and bringing out the chocolate's deeper notes. Trust me, once you taste this rustic beauty, it'll become a favorite in your kitchen too.
Ella x
Ingredients
- 400 gdark chocolate(broken into pieces)
- 100 gcocoa powder(optional, for extra depth)
- 200 gdried apricots(diced)
- 150 gpecans(chopped)
- 10 gsalt(optional, to balance)
- 200 gvegan butter(softened)
- 3 eggeggs(at room temperature)
- 1½ mlvanilla extract(high-quality, pure)
- 50 gchilli flakes(optional, for an extra kick)
- 150 gbrown sugar(softened)
- 250 gall-purpose flour(all-purpose)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- 3
In a separate bowl, cream the vegan butter and brown sugar until light and fluffy.
Tip: Ensure the butter is at room temperature for the best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 6
Fold the melted chocolate into the butter mixture until well combined.
Tip: Make sure to scrape down the sides of the bowl after each fold.
- 7
Stir in the dried apricots, pecans, and chilli flakes (if using).
Tip: Don't overmix, as this can make the filling too dense.
- 8
Roll out the dough on a lightly floured surface to a thickness of about 3mm. Transfer to a 20cm tart pan with a removable bottom.
Tip: Make sure the edges are evenly coated with a small amount of water to prevent sticking.
- 9
Fill the galette with the chocolate mixture, leaving a 2.5cm border around the edges.
Tip: Don't overfill, as this can cause the filling to spill during baking.
- 10
Fold the edges of the dough up over the filling, pressing gently to seal.
Tip: Make sure the edges are evenly sealed to prevent the filling from escaping during baking.
- 11
Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is set.
Tip: Keep an eye on the galette during the last 10 minutes of baking, as the filling can set quickly.
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