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.
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
Bittersweet Chocolate Cake Easy Chocolate Cream Pie Double Chocolate Cupcakes Champagne Chocolate Truffles Chocolate Pecan Tart
One 9-ounce box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies 2/3 cup pecans 4 tablespoons (2 ounces, 1/2 stick) butter, melted (you may need less)
For the filling:
1 1/2 to 2 pounds the best available semi-sweet or bittersweet chocolate, 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 (1 pound) cane sugar (white granulated sugar) 1 cup heavy whipping cream
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. 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. 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… 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
