Recipes > Chocolate Ganache Torte

Chocolate Ganache Torte


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: 43,521
  • Success Rating: 97% (?)
    0% - I fed it to the dog


Step 1: Preparing the Crust

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)*


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

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


Place the almond butter, date paste, agave, coconut butter, tamari, and vanilla bean 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: The coconut butter (or oil) hardens at cooler temperatures, so it helps the torte set up.

To make this filling into a pudding rather than a torte, use only 2-3 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

Serving the Torte


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.


  • 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
    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
    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
    Kirk B
    Denise - so glad you do! Thanks for learning with Rouxbe! Chef Kirk
  • Hope N
    Hope N
    Has anyone tried to make this in individual servings, maybe in a mini muffin tin (I have one where the bottoms pop out for easy mini cheesecake removal) or as a dessert shooter? Would this firm up too much for that. I'm looking for individual dessert ideas and this pie is divine.
  • Lauren L
    Lauren L
    Hi Hope! Thanks for your question. I have made this in individual servings many times. You can buy springform ring molds that are awesome for smaller portions. You can also make this in a sheet pan and use a square cookie cutter (for less waste) or a small circular cutter to make bite sizes pieces. The end texture will not change based on the size of the portion. I am glad that you like this recipe! Lauren
  • Nik R
    Nik R
    This was fun to play with. I found my initial ganache a little bitter. I added just a smidge more maple syrup and a bit of salt as well. I was very happy with the result.
  • Lauren L
    Lauren L
    Hi Nik! I am so glad to hear that you loved your end result. This ganache is definitely a strong flavor profile and a smidge extra maple is a great call. Thank you for sharing your success here! Lauren
  • Lisa C
    Lisa C
    LOVE this recipe! It's challenging to find raw almond butter, however. Can I prepare the filling using 1 cup raw almonds instead of almond butter, blending them in a high-speed blender? If so, do I first have blanch and make them into a butter, or could I just add them to the blender with the other ingredients and blend until smooth?
  • Lauren L
    Lauren L
    Hi Lisa! Great question. I am so glad that you love this. This is one of my go-to recipes for events and parties! You can soak the almonds, rinse them and blend them. You might need a smidge extra water to get them ultra creamy. I usually pour the filling through a fine mesh strainer with a spatula to ensure total silkiness! Lauren
  • Olivia B
    Olivia B
    Absolutely delicious! Made this last night to take to a Thanksgiving meal and it was a hit. Thanks so much Rouxbe!
  • Rhea maria T
    Rhea maria T
    Hello!! :) What could be a substitute for pecans? Will the pecan substitute work for everything pecan or does it depend on the recipes? Thanks ! :)
  • Char N Rouxbe Staff
    Char N
    Hello, Rhea: thanks for writing. I've made the crust with walnuts, and it works very well. You would use the same amount of nuts. In many recipes, walnuts are used in place of the pecans. Walnuts and pecans are interchangeable, but there are differences in their appearance, taste, and nutrient-breakdown. Pecans might be a tad sweeter. Hope this helps. Let us know how your dessert turns out. Cheers, Char
  • Rhea maria T
    Rhea maria T
    Hi Char, Thank you so much for your detailed feedback! Can't wait to make this recipe!
  • Char N Rouxbe Staff
    Char N
    Hi, Rhea, thank you! Happy baking! Cheers, Char
  • Aaron M
    Aaron M
    If you like a nice thick pie crust (like I do!) consider using 2 cups pecans, 4 tbsp maple sugar, etc. Another reason I think the crust has a hard time staying together is that there’s just not enough of it to fill a 9-inch pie pan like this recipe calls for.
  • Paula H
    Paula H
    Hi, do you have this recipe with the ingredients in grams please? Many thanks
  • Eric W Rouxbe Staff
    Eric W
    Paula, the addition of metric units to recipes is a work in progress. In the meantime, please consider an online unit converter.
  • Karen H
    Karen H
    Would raw cashew butter be an acceptable substitute for the coconut butter?
  • Char N Rouxbe Staff
    Char N
    Hi Karen: Thanks for writing. I make this pie frequently and use chilled cashew butter, rather than coconut butter. Also, when you serve it, make certain your dessert plate is chilled. If you need a nut-free rendition, you can use sunflower seed butter, again, chilled. Have fun! Cheers, Char
  • Rebecca H
    Rebecca H
    My supermarket's "vegetable" oil is soy only. What alternative oil do you suggest for someone who is soy-intolerant? Safflower? Sunflower? Canola? Thank you.
  • Rebecca H
    Rebecca H
    Oops - wrong recipe!
  • Shauné H
    Shauné H
    Made this yesterday and it turned out great! How long will this keep in the fridge and could it be frozen? If so, for how long?
  • Char N Rouxbe Staff
    Char N
    Hi Shaune--We saw your photo on the Gram, and it was spectacular. You can keep it in the fridge for up to five days. My recommendation would be to cut it into slices, and place a piece of parchment between each slice, then freeze. Cover well, and store in an air tight container--or store in individual containers. Make sure to cover the cake with wrap, then cover in the container (this will prevent freezer burn). In the freezer--you have cake for 4-5 months--label and date the container. Keep up your magnificent work! Char

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