The original recipe I found online called for a chocolate crust, and I modified and made a graham cracker crust instead, and I'm glad it did, it went well together.
Chocolate Ganache Torte Recipe
- One package graham crackers
- 1/4 sugar
- 1/2 cup finely chopped pecans or walnuts
- Melted butter (1/4 cup or less)
- 9 inch spring-form pan
- 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)... I actually only had half good chocolate, so I used chocolate chips for the rest, and it turned out just fine.
- More melted butter (up to one stick or 1/2 cup)
- 1 cup (or more) heavy whipping cream
- 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)
Method1 Prepare the crust. Use a food processor to chop up the grahmn crackers and nuts. Mix with 1/4 cup sugar and melted butter. Press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 12-14 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.
4. If you want to be extra decadent like we were, you can also put a dollop of freshly whipped whipping cream on top :)