Chocolate Ganache Torte

DessertValentine's DayGanacheTorte

This over-the-top rich chocolate ganache torte is made with two pounds of chocolate, a stick of butter, and a cup of cream. It earns being 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 Torte with caramel sauce

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The Best Cookies for Making The Torte Crust

The crust for this torte is similar to a graham cracker crust, but made with pecans and thin chocolate wafers, such as “Nabisco’s Famous” chocolate wafers.

Process them together in a food processor, then add melted butter until the mixture holds together when pressed.

Can this recipe be made gluten-free?

The cookies contain the only gluten in this recipe, so swap them out for gluten-free chocolate wafers if you’d like to make a gluten-free dessert.

What to Make-Ahead (and What to Do Last Minute)

The crust and the ganache filling can be made the day before you plan to serve the torte. Keep refrigerated until you’re ready to serve.

Wait to make the sauce until just before serving. The warm sauce over the chilled torte is what makes this dessert so special.

More Decadent Chocolate Desserts

Chocolate Ganache Torte Recipe

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


For the shell:

  • One 9-ounce box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
  • 2/3 cup pecans
  • 4 Tbsp (2 ounces, 1/2 stick) butter, melted (you may need less)

For 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)
  • 1/2 cup (4 ounces, 1 stick) butter, melted
  • 1 cup (or more) heavy whipping cream

For the sauce:

  • 1/2 cup (4 ounces, 1 stick) butter, melted
  • 2 1/4 cups (a pound) cane sugar (white granulated sugar)
  • 1 cup heavy whipping cream

Special equipment:

  • 9 inch spring-form pan


1 Preheat the oven to 350°F.

2 Prepare the crust. Process the wafers and pecans in a food processor (or chop by hand) until fine, then add enough melted butter so that it holds together when you press a little in your fist.

Press this mixture evenly into the spring-form pan along the bottom and halfway up the sides.

Bake in a 350°F oven at for 20 minutes, then set aside to cool.

3 While the crust is baking, prepare the ganache filling. In double boiler (or a heat proof bowl set over a pot of simmering water), melt the butter and then add the chocolate.

When chocolate has melted and is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour ganache mixture into the prepared shell.

4 Refrigerate for at least four hours.

5 Prepare the caramel sauce before serving (the sauce, served warm, should accompany the torte, served cold): Melt the butter over medium high heat in a thick bottomed, high sided pot (at least 3-qt).

Add the sugar. Stir to combine. Increase the heat to high. Stir as the sugar melts. It will take a few minutes.

Once the mixture is melted, there may still be some lumps. Use a whisk and whisk to dissolve the lumps.

When the mixture is brown and smooth, and the sugar all dissolved, remove from heat.

Slowly add the cream, a quarter cup at a time, stirring briskly until well blended and smooth. Note that the mixture will bubble up and steam significantly as you add the cream. This is why we are using a high sided pot. Protect your hands with oven mitts or use a long handled wooden spoon to stir.

The mixture will be very hot. Let cool until warm, but not hot, before serving.

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

Michael Ruhlman writes about ganache

Chocolate Ganache Torte

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

23 Comments / Reviews

No ImageChocolate Ganache Torte

Did you make it? Rate it!

  1. Julie

    Is there a way to make this without the nuts? Would I be able to omit them or would I have to substitute something?

    Show Replies (1)
  2. RK

    Don’t make it as often as I’d like, but it is one of my favorites.


  3. Sammi

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

    Show Replies (1)
  4. 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.

  5. Kristian

    Do you think it will be alright if I use half bittersweet and half semi-sweet?? Also I’ve decided to use a white chocolate sauce on top since half of my family doesn’t like caramel.

    Sure, have fun with it. ~Elise

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