Ok, this is it, I’m 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!

Translated as “The Black Beast” this dense, rich take on the flourless chocolate cake makes every bite worth savouring. It was maybe a little eggy tasting for me, if that’s a technical term, but still delicious.

La Bête Noire



  • 1 cup water
  • 3/4 cup sugar
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
  • 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 large eggs


  • 1 cup heavy whipping cream
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • Lightly sweetened whipped cream


For cake:

  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
  • Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
  • Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:

  • Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
  • Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Birthdays are super fun and I’m always happy for the person and their date of birth but really all I care about is the cake.

Megan’s birthday came around and with it promises of an epic cake/torte so wonderful that it would put all my other attempts to shame. Created by Megan’s mum, I was defiant that this cake could not knock me off my stubborn ego baking pedestal. Well holy heck this was the most delicious thing I’ve tasted.. since, well, ever.

As if having a chocolate ganache torte made from Bernard Callebaut chocolate the size of a car tire weren’t enough, Megan’s sweetheart grandpa kindly made us a batch of peanut butter cookies that are very more-ish.

The Birthday Torte is a beautiful thing comprising of a key parts to form one delicious whole.

I could actually just sit and eat that fudge sauce right out of the container all day. Any day.

The recipe is SUPER TOP SECRET but I am going to look to recreate this magnificently rich dessert. Thankyou Megan’s Mum and Grandpa and happy birthday Megan!