Flourless chocolate ganache torte
· 1 cup chocolate chips
· 1 stick unsalted butter or non-hydrogenated shortening margarine
· ¾ cup granulated sugar
· 1/8 teaspoon salt
· 2 teaspoons espresso powder
· 3 large eggs
· ½ cup unsweetened cocoa powder
· 1½ cups chocolate chips
· ¾ 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.