An easy dessert that looks fancy, and a chocolate lover's heaven. It's basically a chocolate ganache in a chocolate pastry crust. I've seen a lot of versions of this recipe, but this one (from Favorite Brand Name Best-Loved Chocolate Recipes) is the only one I've made. I guess I've never seen a reason to change... :)
In the bowl of a mixer, thoroughly cream together
- 6 T butter, softened
- 1/2 c sugar
Add the following ingredients, and mix until a soft dough (finally!) comes together:
- 2/3 c flour (softer is better, e.g. White Lily)
- 1/2 c ground walnuts
- 1/3 c cocoa powder
Press into an ungreased 9" removable-bottom tart pan (or a pie plate, if you don't have a tart pan) and bake 12-14 minutes in a preheated 350F oven. Cool completely on wire rack, but leave it in the pan.
Heat to a bare simmer
- 1 1/4 c heavy cream
- 1/4 sugar
Remove from heat and add
- 12 oz (~2 c) semi-sweet chocolate chips*
- 2 T fruit jam, such as seedless raspberry
Let stand ~5 minutes to soften, then whisk until smooth. Cover and chill about one hour, until somewhat thickened but not yet solid. Beat with a hand mixer until color lightens. (This incorporates some air and makes the texture softer and lighter.) Spoon into cooled crust and chill until firm. Serves 12 to 16; keeps several days in the fridge, covered. Fresh raspberries, halved strawberries, whipped cream and vanilla ice cream all make nice accompaniments.
* Such as
Ghirardelli 60% Cocoa, my favorite for all sorts of baked goods.
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