Flourless Chocolate Torte with White Granache and Gluten_free Graham Cracker Crust (liquid eggs)

FLOURLESS CHOCOLATE TORTE WITH WHITE GANACHE AND GLUTEN-FREE GRAHAM CRACKER CRUST (liquid eggs) 

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Yield: 1, 10-inch cake



Part 1 – Graham Cracker Crust

Ingredients Percent (%) Grams Volume
Graham crackers, gluten-free 40.85 122.56 1 1/2 cups
Cocoa powder, sifted 5.01 15.04 3 tbsp.
Sugar, granulated 27.07 81.20 1/2 cup
Butter, unsalted, melted 27.07 81.20 1/3 cup
Total 100.00 300.00

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.

Part 2 – Flourless Chocolate Torte

Ingredients Percent (%) Grams Volume
Chocolate, semi-sweet 16.39 270.46 2 cups
Chocolate, bittersweet 7.10 117.17 3/4 cup
Butter, unsalted 21.88 361.10 1 1/2 cups
Sugar, granulated 21.88 361.10 1 3/4 cups
Cognac 2.68 44.22 1.5 fl. oz.
Egg, whole, liquid 30.07 495.95 17.5 fl. oz.
Total 100.00 1650.00

Method of Production:

  1. In a double boiler over low heat, melt the chocolates and butter together, stirring constantly until smooth.
  2. Stir in the sugar and take the temperature of the mixture; should be about 110° F, then whisk in the cognac. Slowly pour the eggs into the chocolate-sugar mixture and mix until the batter is fully blended and smooth.
  3. Portion 1575 grams of the batter into the prepared pan with the crust.
  4. 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.
  5. Bake the torte in a 350° F oven for approximately 1 hour to 1 hour 15 minutes until center is firm.
  6. Remove the torte from the water bath and allow to cool on a wire rack until it reaches room temperature, then refrigerate overnight.

Part 3 – White Ganache

Ingredients Percent (%) Grams Volume
Cream, heavy 28.57 71.43 2.5 fl. oz.
Butter, unsalted 28.57 71.43 1/3 cup
Chocolate, white 42.86 107.14 3/4 cup
Total 100.00 250.00

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.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Graham Cracker Crust 14.63 300.00
Part 2 - Flourless Chocolate Torte 76.83 1575.00
Part 3 - White Ganache 8.54 175.00
Total 100.00 2050.00

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.

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