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Chocolate Ganache Torte
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulgent Death-By-Chocolate torte with lavish amounts of chocolate, butter, and cream.
Ingredients:
  • For the shell:
  • One 9-ounce box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
  • 2/3 cup pecans
  • 4 tablespoons (2 ounces, 1/2 stick) butter, melted (you may need less)
  • For the filling:
  • 1 1/2 to 2 pounds the best available semi-sweet or bittersweet chocolate, chopped into small pieces (use brick chocolate, not chips)
  • 1/2 cup (4 ounces, 1 stick) butter, melted
  • 1 cup (or more) heavy whipping cream
  • For the sauce:
  • 2 1/4 cups (a pound) cane sugar (white granulated sugar)
Instructions:
  • Preheat your oven to 350°F.
  • For the crust: Blend wafers and pecans in a food processor (or chop by hand) until finely ground. Stir in melted butter until mixture sticks together when pressed. Firmly press mixture onto the bottom and halfway up the sides of a spring-form pan. Bake at 350°F for 20 minutes, then cool.
  • While the crust bakes, make the ganache filling: Melt the butter and chocolate in a double boiler or heatproof bowl set over simmering water. Once melted and smooth, slowly stir in the whipping cream until well blended. Pour the ganache into the prepared shell.
  • Chill in the refrigerator for a minimum of 4 hours.
  • Prepare the caramel sauce: In a 3-qt thick bottomed pot over medium high heat, melt butter. Add sugar, stir to combine, then increase heat to high. Stir as sugar melts. Use a whisk to dissolve any lumps. Once mixture is brown and smooth, remove from heat. Slowly add cream, whisking briskly until smooth. Be cautious as mixture will bubble up. Let cool until warm before serving.

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