Chocolate Ganache Torte/Tart/Thing

Ok, this is it, I’m done..no more tortes for a long time. But at least I have found a recipe that is absolutely right on the money.  After a few failed attempts, this ganache chocolate explosion stays firm and thick and delicious. I put it on top of a digestive/graham cracker base because everything is better (the world is actually a better place) with a digestive/graham cracker base.

Chocolate Ganache Torte/Tart/Thing

(from America’s Test Kitchen)

For the crust:

  • 250g digestive biscuits
  • 75g butter

Butter and line  a 9inch cake tin.

  1. Smoosh up the biscuits in a food processor.
  2. Mix in the butter gently. Pat down into the prepared tin.

For the ganache:

  • 2 cups heavy cream
  • 1.5 pounds (750g) dark chocolate
  • 12 tablespoons butter
  1. Put chocolate in a bowl. Heat the cream in a pan on low/medium heat until it’s just about boiling.
  2. Pour the cream over the chocolate and let stand for 1 minute. Using a spoon, gently stir until smooth and cream and chocolate is combined.
  3. Add the butter and mix until smooth.
  4. Pour onto the digestive biscuit base and let set in the fridge for 3 hours/overnight.. if you can wait that long!
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2 comments
  1. d said:

    Well clog my arteries! It sounds heart-stoppingly chocolatey!

  2. Christine said:

    Do you really mean 750g of chocolate, not 75g?

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