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Saturday, October 06, 2007

Chocolate Ganache Torte

The Altitude Adjustment Section
Everybody needs to have a kick-ass, foolproof dessert in his or her repertoire. Even if you can’t bake, you can dazzle the crowd with this simple, elegant chocolate dessert. Even if you don’t have an oven you can do it, but you must use a food processor. Trust me!

Ingredients for crust
6 tablespoons melted unsalted butter
1 1/2 cups chocolate crumbs or graham cracker crumbs

Ingredients for filling
12 ounces chocolate chips
5 egg yolks
3 tablespoons brandy
1-teaspoon vanilla
12 ounces heavy cream

Procedure
Combine butter and crumbs and press into the bottom of a 9-inch tart pan with a removable bottom. Chill till ready to use. In a food processor fitted with the steel blade combine chocolate chips, yolks, vanilla, and brandy. Process — this is very noisy — for 2 minutes. In the meantime, heat the cream in a small saucepan till on the verge of boiling. Watch it! While the chocolate is mixing in the food processor, pour the hot cream in through the top in a steady stream. Stop and scrape down sides. Then let mix for 2 full minutes. Pour into prepared crust and chill at least 3 hours till firm.

Variations… how about rum, framboise, or amaretto? You could also spice it up with 1/2 teaspoon Ancho Chile or experiment with other extracts like peppermint or orange instead of vanilla. Don’t tell anyone how easy it is, it will be our secret!