(image from Gourmet Magazine)
First, a moment of silence for Gourmet magazine....
I made this chocolate torte on a whim Christmas 2008. Now, before you get all excited and think I am some sort of gourmet chef (any reading of this blog should cure you of that misinformation), this recipe is EASY. Yes, EASY. The only teensy thing you will need to buy is an 9" fluted torte pan with removeable bottom. Don't bother with Target. This is an excuse to go to a real kitchen store. I suppose you could use a springform cheesecake pan, but that would be overkill. The torte doesn't rise; it sets. So it's only all of about 1 inch tall at the end. But in a pinch, I think the springform pan would be ok.
Here's the recipe link to the Gourmet site.
Recipe copyright Gourmet magazine
Chocolate-Glazed Chocolate Tart
Serves 8 to 10
Active time:30 minStart to finish:2 3/4 hr (includes cooling)
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we’ve come across in a long time.
- 9 (5- by 21/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- For filling
- 1 1/4 cups heavy cream
- 9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- For glaze
- 2 tablespoons heavy cream
- 1 3/4 oz bittersweet chocolate, finely chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
•Preheat oven to 350°F with rack in middle.
•Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
•Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
•Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
•Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
•Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Cooks’ note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
Recipe by Paul Grimes
Photograph by Martyn Thompson
Mine just came out of the oven. I'll glaze it tomorrow: