

Flourless Chocolate Torte with Ganache
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Prep1 hr
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Total Time5 hrs
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Skill LevelBeginnerAmount16 servings
Ingredients
Crust
1/2 cup slivered almonds
3/4 cup all-purpose flour
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground allspice
6 tablespoons cold butter, cut into 1/2 inch pieces
1 egg yolk
Filling
1/2 package (4 oz.) almond paste
2 tablespoons butter, softened
2 tablespoons granulated sugar
1 whole egg
2 tablespoons all-purpose flour
1/4 teaspoon salt
7 ripe fresh figs, halved (about 3/4 pound)
1 tablespoon peach or apricot preserves
Tools
Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch
Instructions
Click to mark complete
- Cake InstructionsPreheat the oven to 350?. Line the bottom of a 9 inch round pan with parchment paper and spray with vegetable pan spray.
- Place 12 ounces of the chopped chocolate into a large bowl.
- In a medium saucepan, bring the butter, sugar, instant coffee, cocoa powder, water and salt to a boil, and stir to dissolve the sugar.
- Pour the hot mixture over the chopped chocolate. Let stand for 30 seconds then whisk until smooth. Cool slightly and whisk in eggs. Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a cooling grid for 30 minutes then loosen the sides of the cake and invert onto the cooling grid. Chill at least 4 hours.
- Ganache InstructionsFor ganache, microwave the remaining 8 ounces of chocolate and cream in a microwave-safe container at half (50%) power for 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until the melted chocolate mixture is smooth and completely melted. Cool slightly.
- In a large bowl, whip 2/3 cup ganache with an electric mixer on high speed until thickened and lightened in color.
- Spread the ganache over the top of the cake. Chill 5 minutes to set.
- Rewarm remaining ganache at half (50%) power for 30 seconds. Spread the remaining ganache over the top of the cake. Garnish with raspberries.
Notes
How To
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