Flourless Chocolate Torte with White Ganache and Gluten-Free Graham Cracker Crust (Dried Eggs)

Flourless Chocolate Torte with White Ganache and Gluten-Free Graham Cracker Crust (Dried Eggs)

Yield:1, 10-inch cake

Method of Production:

  1. In a food processor pulse the graham crackers until they are sandy in consistency. Add the cocoa powder and sugar and pulse until combined.

  2. Add melted butter and pulse until thoroughly combined (it will look like wet sand).

  3. Prepare a spring form pan by lightly buttering the bottom of the pan.

  4. Press in 300 grams of the graham cracker crust evenly on the bottom and a 1/4-inch up the sides of the pan.

  5. Wrap foil around bottom of the pan and set aside while preparing the filling.

Method of Production:

  1. In a small bowl, blend the dried eggs and water together.

  2. In a double boiler over low heat, melt the chocolates and butter together, stirring constantly until smooth.

  3. Stir in the sugar and take the temperature of the mixture; should be about 110° F, then whisk in the cognac. Slowly pour the egg mixture into the chocolate-sugar mixture and mix until the batter is fully blended and smooth.

  4. Portion 1575 grams of the batter into the prepared pan with the crust.

  5. Place the prepared torte pan in a baking dish with sides, then fill with water to come up halfway up the sides of the pan.

  6. Bake the torte in a 350° F oven for approximately 1 hour to 1 hour 15 minutes until center is firm.

  7. Remove the torte from the water bath and allow to cool on a wire rack until it reaches room temperature, then refrigerate overnight.

Method of Production:

  1. Over medium heat, place heavy cream in a saucepan and scald.

  2. Pour over finely chopped white chocolate and butter and whisk until smooth.

  3. Cool to room temperature; store in the refrigerator until use in the assembly.

Method of Preparation:

  1. To serve, remove the torte from the spring form pan.

  2. Using a warmed knife cut torte into 12 pieces (or 24 for smaller pieces).

  3. Drizzle with the white ganache.

    *Chef’s Suggestion: spread mixed berry jam on crust before adding filling, then garnish with fresh berries for serving.