Wednesday, January 11, 2012

Chocolate Ganache Torte

I am sick. Shocker I know. After weeks of being away from home. Two airplane rides. Coming home to a destroyed house (I don't recommend letting your 18 year old stay home while you are away). Packing up the business etc... I am spent. My body finally gave up and I have a full blown horrible cold. It could be worse so I am not complaining too much. I laughed this morning when I woke up and got this message from my husband on my cell phone:
"Stay in bed. You are not to cook or prepare anything. Understand? The kids need to be responsible for themselves and you need to get well!"
He is right.

He also knows me too well. I get bored way to easily. I get up and see the mess and get busy cleaning and the next thing you know someone is hungry and so forth. So I am writing this to you from my upstairs bed. Door closed. Chihuahua nurses dutifully waiting on my pillow. Good thing I made a torte last night and took pictures. Because I am going to be a good wife and listen to my husband. Hopefully I will bounce back and be up and cooking bright and early tomorrow morning. 
Gluten Free Chocolate Ganache Torte
Adapted from Savour the senses

1/4 cup sugar
1/4 cup melted butter
2 cups semi sweet chocolate chips
1 cup heavy cream
1 tbsp butter
Slivered Almonds

Preheat oven to 350 degrees.
Mix together the graham cracker crumbs, sugar and melted butter.
Evenly spread out your graham crust into the bottom of a pie pan so that the bottom and sides are covered.

Bake in the oven for 15 minutes to allow the crust to set. Remove from the oven and set aside to cool.
While crust is cooling make the ganache filling. 
Bring 1 cup heavy cream and 1 tbsp butter to a boil. Pour over chocolate chips and stir rapidly until all chocolate is melted. 
Pour the ganache into the prepared crust and let chill in the fridge for at least an hour.


Top with almonds if you wish.


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