Chocolate Ganache Torte

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Over-the-top rich chocolate ganache torte recipe with up to two pounds of chocolate, a stick of butter and a cup of cream. Also called Death-By-Chocolate.

Photography Credit: Elise Bauer

This over-the-top chocolate torte recipe comes here by way of my friend Rob Kent, who is famous among his friends for showing up at various birthday parties and special events bringing what is affectionately known as “Death by Chocolate”.

I can only handle eating a piece of Rob’s Chocolate Ganache Torte once every few years. It serves at least 20, so it’s a great dessert to make for a gathering. Think giant chocolate truffle, in a chocolate cookie pecan crust, covered with a caramel sauce.

Chocolate Ganache Torte

Chocolate Ganache Torte Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 20

Ingredients

The Shell

  • One box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
  • 2/3 cup pecans
  • Melted butter (1/4 cup or less)
  • 9 inch spring-form pan

The Filling

  • 1 1/2 to 2 pounds of the best available semi-sweet or bittersweet chocolate, well chopped into small pieces (use brick chocolate, not chips)
  • More melted butter (up to one stick or 1/2 cup)
  • 1 cup (or more) heavy whipping cream

The Sauce

  • Melted butter (one stick, a 1/2 cup, or a bit more)
  • Cane sugar (a pound or less)
  • Heavy whipping cream (1 cup - or more)

Method

1 Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter to press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 20 minutes, put aside.

2 While the crust is baking, prepare the filling. In double boiler melt the butter and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.

3 Prepare the sauce before serving (the sauce, served warm, should accompany the torte, served cold.) Melt butter over fairly high heat. Add sugar until saturated (the heat must be high enough for the sugar to dissolve; when no more will dissolve, the solution is saturated). Stirring only occasionally, let the mixture “burn” just enough to turn into a rich caramel. Add the cream, stirring briskly until well blended and smooth. Strain if necessary for smoothness.

One nine-inch torte has been known to serve twenty adults, so be careful...

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Note from Rob:

This torte was conceived by Freshfields restaurant in West Cornwall, CT. Astoundingly, they give away recipes, and I was merely brave enough to have asked for it. - RHK

Links:
Michael Ruhlman writes about ganache

Chocolate Ganache Torte

Showing 4 of 20 Comments

  • Sammi

    Sorry, if I missed it, but do I bake the filling at all? I can see that I bake the crust?
    thank you!

  • Christopher

    Very deadly and exceedingly tasty. I have tried using full on dark chocolate and was over powered by the cocoa unfortunately. I have found 2/3 milk chocolate 1/3 dark chocolate a fantastic mix though. Am going to try 1/2 of each at some point to see if that cuts it enough. Hardly ever use the topping and the crust I substitute mr christies rainbow chip cookies, and I use coconut cream rather than heavy cream. all in all a dessert that no one can put down and always wants more of regardless of its waist expanding possibilities.

  • Matthew W

    I made this tonight but left out the topping. Overall very easy to make and tastes amazing. I did however use dark melting chocolate and the result was nice. Very rich, very decadent but if you in anyway watching your health or weight…may want to stay away from this one.

  • jkh

    Question: is melting chocolate different than regular chocolate? If I used high end dark chocolate (70 or 85%) would that work?

  • jonathan

    “1 1/2 to 2 pounds of the best available melting chocolate” ?
    You sure that’s enough? Might be a little light… ;^)

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