Chocolate Ganache Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Base Crust:
1 cup finely chopped toasted almonds (or ground almonds)
1/4 cup unsalted butter
1/4 cup white sugar
Filling:
1 lb Belgian semi-sweet chocolate
4 Tbsp unsalted butter
1 egg yolk, slightly beaten
2 Tbsp Kahlua liqueur
2 Tbsp icing sugar
3 cups whipping cream, whipped
Raspberry Topping:
2 cups raspberries (frozen)
1/4 cup white sugar
2 Tbsp lemon juice
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Directions: |
Directions:Crust: Blend nuts with melted butter and sugar and press into the bottom of a 9-10 inch springform pan. Bake for 10-12 min at 350 until golden and firm. Cool.
Filling: Melt chocolate and butter in microwave. Whip in the beaten egg yolk, liqueur and icing sugar and cool slightly. Gently fold in the whipped cream and pour into cooled crust. Cover and refrigerate overnight, or freeze.
Glaze: Bring all ingredients to a boil, and take off the heat. It's best to keep a few berries intact!
To Serve: Place small wedges of ganache cake on to plates and pour a little raspberry sauce on top (or beside on the plate. Garnish with a fresh raspberry and a sprig of mint! |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Served for Julie's 61st birthday. Since we all loved it, I think we have to make it every year!
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