Sunday, April 10, 2011

Chocolate Ganache Torte

I'm culling my cookbooks.  We're making a huge effort at our house to reduce to recycle and stop the unnecessary spending.  I'm culling a lot of things, including my cookbooks. 

As I've been reviewing what to keep, I stumbled upon this recipe again (it's a keeper!).  I have had many, many requests for it and thought that I would share it with my readers in the blogosphere today:

CHOCOLATE GANACHE TORTE (it's like the one in Milestones if you've ever had that!)
2 cups (500 ml) pecans
1/2 cup (125 ml) sugar
3 1/2 tbsp (50 ml) unsalted butter, melted
8 oz. (250 g) chopped bittersweet or semismeet chocolate
1 egg yolk
1 cup (250 ml) whipping cream, heated to a simmer
Whole pecan halves for garnish

Measure the 2 cups of pecans and the sugar into the bowl of a food processor. Process until the nuts are finely ground, then, wth the motor running, add the melted butter, continuing to process until the mixture is thoroughly combined. Press mixture onto the bottom an up the sides of a 10 inch tart pan or springform pan, making the bottom about 1/8" thick and sides about 1/4" thick. Bake at 325*F for 20-25 minutes until the crust is lightly coloured. Let cool.

In the top of a double boiler, gently melt the chocolate, then stir in the egg yolk and the hot whipping cream, whisking over the heat until the mixture is just combined. Remove from heat and pur the mixture into the pecan crust. Chill for at least 3 hours, then top with pecan halves. Makes about 12 servings.

Serve with caramel sauce drizzed over.

This is a VERY rich dessert that we use on special occasions.  The smaller the serving the better.  Too much of a good thing can make you sick!




  1. Sounds yummy!! Thanks for sharing Mavis!

  2. Thank you for the wonderful recipe! I changed it up by omitting the egg yolk and using semi-sweet chocolate chips. Turned out perfectly! I plan to post some pictures on my blog soon but for now I will definitely be recreating this for Valentine's Day again.


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