Flourless chocolate ganache torte





Cake:

1 cup chocolate chips
1 stick unsalted butter or non-hydrogenated shortening margarine
cup granulated sugar
1/8 teaspoon salt
2 teaspoons espresso powder
3 large eggs
cup unsweetened cocoa powder

Ganache:

1 cups chocolate chips
cup heavy cream

Heat oven to 350 degrees. Grease and line an 8-inch cake pan with parchment, and set aside.

Combine chocolate and butter in top of a double boiler, and half fill the bottom with water. If you do not have a double boiler, place butter and chocolate in a metal bowl that is then placed over a pot of boiling water. Stir until that chocolate mixture is smooth.

Once the chocolate is melted, remove from heat. Whisk in the sugar, salt and espresso powder, and then beat in one egg at a time until smooth. Add the cocoa powder, and mix until just combined.

Pour the batter into the 8-inch pan, and bake for 25-35 minutes or until a thin crust forms on top of the cake and the cake starts to pull away from the edges. (The center may still be just a little jiggly.) Let cake cool completely before trying to remove it from pan.

To make ganache: Place chocolate chips in heatproof bowl. Heat heavy cream to a simmer and pour over chocolate chips. Whisk until smooth.

Once cake is cooled, remove from pan onto a cardboard cake sheet. (Use pan bottom as a sizing guide to cut a circle from a cardboard sheet.) Run a knife around the edge between cake and pan. Place cake sheet on top of cake, and invert, shaking gently if needed to remove pan. Peel parchment paper away, and discard. Place cake on top of cake sheet on a shallow bowl that is smaller than the cake sheet, and place bowl and cake on a baking sheet. Pour the warm ganache over the cake, letting excess run over the sides. Smooth out with an offset spatula as needed. Optional: Sprinkle sliced toasted almonds on the edge of cake. Place glazed torte on serving dish.

Serves 8 to 10.

Shared in the CJ... Star Auerbach combines baking expertise with knowledge of Jewish ritual in making holiday treats for Jewish customers of her Stellar Sweets business. Passover desserts include a flourless chocolate ganache torte,  12April2011
We made 24April2011, Easter Sunday.