Chocolate Ganache Torte

Chocolate Ganache Torte

Details

If you fear rich, decadent, intense desserts then you may want to skip this one. But for chocolate lovers this is bliss. To cut through the richness of the torte, pair it with berries, sauce or compote with an acidic bite.
  • Serves: 8
  • Active Time: 1 hr
  • Total Time: 2 hrs
  • Views: 13,874
  • Success: 100%

Steps

Step 1: Preparing the Crust

• 1 1/2 cups raw pecans
• 3 tbsp maple sugar
• 1/2 tsp sea salt
• 1/2 tbsp cinnamon
• 1/4 tsp chipotle powder
• 1 tbsp coconut butter (optional)*

Method

Combine the pecans, maple sugar, salt, cinnamon and chipotle powder in a food processor fitted with the metal blade. Process to just blend. Add the coconut butter, if using, and process until the mixture is finely minced, but not a paste. The consistency should resemble a graham cracker crust.

Scrape the mixture into a 9-inch fluted tart pan. Using your hands, press the crust into the pan, taking care that the crust is in an even, firm layer over the bottom and up the sides of the pan. Set aside.

*Note: The coconut butter and/or coconut oil can be used to help bind the crust a bit.

Step 2: Preparing the Filling & Assembling the Tart

• 1/2 cup raw almond butter
• 1/2 cup Date Paste
• 1/4 cup agave nectar (or substitute maple syrup)
• 4 tbsp coconut butter*
• 1 1/2 tbsp tamari
• 1 vanilla bean, scraped
• 1 cup raw cacao powder
• 1/2 to 1 cup filtered water

Method

Place the almond butter, date paste, agave, coconut butter and tamari in a high–speed blender or food processor fitted with the metal blade. Process to just blend. Add the cacao powder and about half of the water and process until smooth, adding water as needed. The final mixture should still be quite thick, so do not add too much water — less is more. This will ensure the torte sets nicely. The amount of water you will need will depend on how thick your date paste was and the type of blender or machine you used.

Here is a recipe for making your own Date Paste.

If using a high-speed blender, fold the mixture occasionally with a rubber spatula to avoid overheating and for optimum smoothness. This will insure that you do not wear out the blender engine. If it’s very difficult to blend, add a touch more liquid.

Pour the chocolate filling into the tart crust. Transfer to the freezer and chill for about about 20 minutes to firm up or, refrigerate for about 1 hour or until fully set.

*Note: To make this filling into a pudding rather then a torte, use only 3 tbsp of coconut butter and add a bit more water. Serve in small bowls, chill and then garnish with your favorite topping.

Step 3: Serving the Torte

Method

To serve the torte, dust a plate with cocoa powder, if desired,, and place a slice of the torte in the center of the plate.

Note: The best way to slice the torte is to fill up a tall jug with really hot water. Place your slicing knife into the hot water for a few seconds and then remove the knife, wipe away the water and then make a cut into the torte with the hot knife. Repeat this step for every cut you make — this will ensure a much cleaner cut.

If desired, serve with a scoop of Black Cherry & Black Pepper Sorbet, or drizzle with some Cashew Cream and top with shaved chocolate.

11 Comments

  • Ana B
    Ana B
    In this recipe it asks for coconut butter but I can't find that anywhere. Is it supposed to be coconut oil or cocoa butter? Thanks in advance.
  • Chad S Rouxbe Staff
    Chad S
    The is a great question. For this particular recipe, the answer is yes, coconut oil and coconut butter could certainly be interchangeable. Just be sure that if using a coconut oil, that it is of high quality, extra virgin and cold pressed—the least refined the better, to ensure the final results of the dish are similar to the use of coconut butter. Functionality-wise, either of the two, the butter or the virgin oil, will help thicken/solidify the torte once blended and chilled. Hope that is helpful, Cheers, Chad
  • Ana B
    Ana B
    Wonderful. Thanks so much Chad for the explanation. Take care Ana
  • Divina C
    Divina C
    What if raw cocoa powder is not available? Can regular cocoa powder (dutch process or not) or melted chocolate be used ?
  • Ken R Rouxbe Staff
    Ken R
    Sure, dutch process cocoa would be a good substitute for sure. Melted chocolate will add too much liquid. Let us know how it turns out, OK? ~Ken
  • Diana  S
    Diana S
    Can I use brown sugar to substitute maple sugar?
  • Dawn T Rouxbe Staff
    Dawn T
    Indeed you could use brown sugar instead of maple sugar—just know that the final flavor of the crust/torte will be slightly different—but still delicious. Cheers, Dawn
  • Diana  S
    Diana S
    I'm having a difficult time when making the crust that it stays intact. When I've cut into it, my torte falls apart. Is it because I'm not using the right coconut oil? Is it because the crust needs to be thick?
  • Ken R Rouxbe Staff
    Ken R
    Hi Diana- Three main things help the crust: 1) using the correct type of coconut oil (it should be solid/semi solid at room temp); 2) proper thickness and even thickness; and 3) ample chilling/cooling time (this helps the oil set). I hope this helps! ~Ken
  • Denise D
    Denise D
    I love this recipe!
  • Kirk B Rouxbe Staff
    Kirk B
    Denise - so glad you do! Thanks for learning with Rouxbe! Chef Kirk

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