With two pounds of chocolate, it’s over-the-top rich.
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.
Elise Bauer
Think giant chocolate truffle, in a chocolate cookie pecan crust, covered with a caramel sauce.
Process them together in a food processor, then add melted butter until the mixture holds together when pressed.
Simple Tip!
Elise Bauer
Nabisco’s Famous Chocolate Wafers are not longer available, but you could easily make this with other cookies.
Shortbread cookies or pecan sandies would probably work well too."
Can This Recipe Be Made Gluten-Free?
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.
Shortbread cookies or pecan sandies would probably work well too."
Ive also used just another brand of chocolate wafer cookie, any brand I can find will do.
Press this mixture evenly into the spring-form pan along the bottom and halfway up the sides.
Bake in a 350F oven at for 20 minutes, then set aside to cool.
Pour ganache mixture into the prepared shell.
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…
