How To Make Chocolate Ganache Torte
The sweetness and “Death by Chocolate” feeling brought about by this over-the-top chocolate ganache torte drizzled with caramel sauce is remarkable.
Preheat the oven to 350 degrees F.
Process the wafers and pecans in a food processor or chop by hand until fine, then add enough melted butter so that it holds together when pressed a little in a fist.
Press this mixture evenly into the spring-form pan along the bottom and halfway up the sides.
Bake in a 350 degrees F oven at for 20 minutes, then set aside to cool.
In a double boiler, melt the butter and then add the chocolate. When the chocolate has melted and is swirl-able, slowly add the whipping cream, stirring slowly, until the mixture is blended and smooth.
Pour ganache mixture into the prepared shell.
Refrigerate for at least 4 hours.
Melt the butter over medium-high heat in a thick-bottomed, high-sided pot. Add the sugar. Stir to combine. Increase the heat to high.
Stir as the sugar melts. 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, ¼ cup at a time, stirring briskly until well blended and smooth.
Let cool until warm, but not hot, before serving.
Drizzle over torte, serve, and enjoy!
- Calories: 566.69kcal
- Fat: 38.11g
- Saturated Fat: 21.57g
- Trans Fat: 0.47g
- Monounsaturated Fat: 12.01g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 61.88g
- Fiber: 3.43g
- Sugar: 52.75g
- Protein: 3.66g
- Cholesterol: 63.37mg
- Sodium: 89.81mg
- Calcium: 39.88mg
- Potassium: 227.59mg
- Iron: 2.04mg
- Vitamin A: 195.36µg
- Vitamin C: 0.18mg
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