silky chocolate torteCourse: DessertCuisine: dessert, chocolate
This is one of the easiest and most loved dessert recipes I’ve ever made. As is often the case, this recipe is adapted from an original that I have long since forgotten (if you know it, let me know and I’ll add a credit!). Using a blender is the key to ease. If you don’t have a blender, I’ve used a stick blender in a tall heat-proof measuring cup or beverage pitcher. It’s not the same when made by hand.
I’ve listed a few of my favorite variations below in the notes.
ruby port, vin santo, Madeira, good coffee, warm apple cider
1-1/2 cups chocolate wafer crumbs (can substitute graham cracker crumbs or gluten-free cookie crumb)
1/2 cup dark cocoa powder
1/2 cup granulated sugar
5 Tablespoons butter, melted
1/2 teaspoon table salt
12-ounces chopped dark chocolate (can sub good quality chocolate chips)
3 eggs, scrambled
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon table salt
1 cup heavy cream
- Heat oven to 350.
- Combine all ingredients. The texture will be like wet sand.
- Press evenly into the bottom of a 9” Spring Form pan that has been sprayed with pan spray.
- Bake for 10-12 minutes to set.
- Cool before filling.
- Place all ingredients EXCEPT the cream in a blender.
- In a small saucepan, heat the cream to a simmer (be careful, cream boils over easily)
- With the blender running, pour the hot cream through the feeder whole into the other ingredients. Blend until smooth.
- Pour over crust.
- Chill at least 3 hours; ideally, overnight
- Unmold and transfer to a cake plate or platter.
- To get that nice professional look of smooth slices, use a long slicing knife heated under hot water and wiped down before and after each cut.
- Serve alone or with your choice of sauce, fruit, or garnish.
- Mexican hot chocolate style: substitute 1/2 cup ground almonds for 1/2 cup of the crumbs and add 1/2 teaspoon cinnamon to the crust. Add 1/2 teaspoon of cinnamon and 1/4 teaspoon almond extract to the filling.
- Orange chocolate: add the zest of 1 orange to the crust. Add 1/4 teaspoon orange oil or 1/2 teaspoon orange extract, OR 1 Tablespoon orange liqueur to the filling.
- “Turtle” style: substitute 1/2 cup ground pecans for 1/2 cup crumbs in the crust. Add 1 Tablespoon of Bourbon to the filling (optional). Serve with caramel sauce and garnish with toasted pecans.