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Dark Chocolate Torte
The striking, shiny glaze on this tart makes it a standout on any table; but the tart is as delicious as it looks. It is adapted from a recipe on Epicurious and well worth buying a tart pan with a removable bottom if you don’t already own one.
Total Time: 90 minutes
1 box of Nabisco famous wafers, reserve 6 of the cookies for another purpose (or use 1 cup crushed oreo crumbs if wafers are unavailable)
6 T. unsalted butter, melted
¼ cup sugar
1 ¼ cups heavy cream
9 ounces bittersweet chocolate (we use Guittard 60% cacao chocolate chips)
1 t. vanilla extract
¼ t. salt
2T. heavy cream
1¾ ounces bittersweet chocolate (Guittard 60% cacao chocolate chips)
1 t. light corn syrup
1 T. warm water
Preheat oven to 350 degrees. Finely crush cookies in a food processor. Add sugar, then melted butter. Press mixture onto the bottom and up the sides of a tart pan with a removable bottom. Bake for 10 min. Cool.
For filling, bring cream just to a boil and then pour over chocolate. Whisk until smooth. In a separate bowl, whisk remaining filling ingredients until combined. Stir into chocolate mixture. Pour into cooled crust and bake for 20-25 minutes until the edge is set, but the filling is still wobbly in the middle. Remove from oven and cool completely, about 1 hour.
Make glaze by bringing cream to a boil and stirring in chocolate. Stir in corn syrup and water and spread on tart.
*Tart can be made one day ahead without the glaze. Bring tart to room temperature before glazing.