Beat the eggs well with the sugar, add milk, vanilla and oil, then add the sieved powder (flour, cocoa, yeast and salt).
Stir until you get a smooth and homogeneous batter.
Pour the mixture into the sly mold (the one with the groove) buttered and floured and cook for 20 minutes at 180 ° C in a preheated ventilated oven.
Once cooked, take it out of the oven, let it cool, then turn out of shape and turn it upside down on a serving dish.
While the tart cools, prepare the chocolate glaze: chop it, then pour the boiling cream over it and stir until a smooth glaze is obtained.
At this point you just need to fill the base with the icing, pouring it into the groove.
The tart with soft cocoa base is ready, all you have to do is decorate it to taste with sprinkles or sugar and serve it.
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