This over-the-top rich Chocolate Ganache Cake is made with two pounds of chocolate, a knob of butter, and a cup of heavy cream. It deserves the name Death-By-Chocolate!
This over the top chocolate cake recipe is here from my friend Rob Kent, who is famous among his friends for showing up at various birthday parties and special events and bringing what is affectionately called “Death by Chocolate”.
I can only eat a slice of Rob’s Chocolate Ganache Cake every few years. There’s enough for at least 20, so it’s a great dessert for a gathering. Think giant chocolate truffles in a chocolate chip cookie pecan crust, covered in a caramel sauce.
The best cookies for the pie crust
The crust for this pie is similar to a graham cracker crust, but made with pecans and thin chocolate wafers like “Nabisco’s Famous” chocolate wafers.
Process them together in a food processor, then add melted butter until the mixture holds together when pressed.
Can this recipe be made gluten free?
The cookies contain the only gluten in this recipe, so swap them out for gluten-free chocolate wafers if you want to make a gluten-free dessert.
What to do in advance (and what to do at the last minute)
The crust and ganache filling can be prepared the day before serving the pie. Store in the refrigerator until ready to serve.
More decadent chocolate desserts
- Bittersweet chocolate cake
- Easy chocolate mousse cake
- Double Chocolate Cupcakes
- Champagne Chocolate Truffle
- Chocolate Pecan Tart
Chocolate ganache cake
ingredients
For the bowl:
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one 9–ounce Nabisco’s Famous Box chocolate wafflesor your favorite chocolate nut biscuits
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2/3 Cup pecans
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4 tablespoons (2 ounces, 1/2 floor) buttermelted (you may need less)
For the filling:
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1 1/2 to 2 lb the best available semisweet or bittersweet chocolatechopped into small pieces (use brick chocolate, not chips)
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1/2 cup (4 ounces, 1 floor) buttermelted
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1 Cup (or more) fat whipped cream
For the sauce:
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1/2 cup (4 ounces, 1 floor) buttermelted
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2 1/4 cups (1 lb) Floor sugar (white granulated sugar)
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1 Cup fat whipped cream
special equipment
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Springform
method
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Preheat oven to 350°F
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Prepare the crust:
Finely process the waffles and pecans in a food processor (or chop by hand), then add enough melted butter to hold together when you squeeze a little with your fist.
Press this mixture evenly into the bottom and halfway up the sides of the springform pan.
Bake in the oven at 350°F for 20 minutes, then set aside to cool.
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While the dough is baking, prepare the ganache filling:
In a double boiler (or a heatproof bowl set over a saucepan of simmering water), melt the butter, then add the chocolate.
When the chocolate is melted and swirlable, slowly add the heavy cream and stir slowly until the mixture is blended and smooth. Pour ganache mixture into prepared bowl.
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Refrigerate for at least four hours
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Before serving, prepare the caramel sauce (the sauce, served warm, should accompany the cake, which is served cold):
In a heavy-bottomed, high-sided saucepan (at least 3 qt), melt the butter over medium-high heat.
Add the sugar. Stir to combine. Increase the heat to high. Stir while the sugar melts. It takes a few minutes.
When the mixture has melted, there may still be some lumps. Use a whisk and whisk to break up the clumps.
When the mixture is brown and smooth and the sugar has dissolved, remove from heat.
Slowly add the heavy cream, 1/4 cup at a time, stirring vigorously until combined and smooth. Note that the mixture will bubble and steam profusely as you add the heavy cream. For this reason we use a pot with a high rim. Protect your hands with oven mitts or use a long-handled wooden spoon to stir.
The mixture will be very hot. Before serving, let cool until warm but not hot.
A 9 inch pie has been known to fit twenty adults, so be careful…
Note from Rob:
This cake was conceived by Freshfields restaurant in West Cornwall, CT. Amazingly, they give away recipes and I was just brave enough to ask. – RHK
Links:
Michael Ruhlman writes about ganache
| nutritional information (per serving) | |
|---|---|
| 568 | calories |
| 42g | Fat |
| 43g | carbohydrates |
| 7g | protein |
