Recipe for tart with chocolate ganache
If you love chocolate, then this cake is just for you.
It’s actually quite simple and doesn’t take long to make, but it should ideally sit in the fridge overnight. Additionally, it’s quite rich, so it’s also great if you’re having many guests.
The base is a classic digestive biscuit crust like the one used for cheesecake. The salty, crispy biscuit base complements the heavy ganache well, and inspired by Heston Blumenthal, I’ve added popping candy to the base to give guests a little surprise. Popping candy can be purchased at molekymi.dk.
In South America, the Aztecs and Mayans drank cocoa with chili, vanilla, allspice, and honey. I’ve swapped the allspice for black pepper, but you can choose whatever you like. There are many combinations that are surely delicious, so just experiment: coconut and rum, pink pepper, ginger, licorice, salted caramel, etc.
Enjoy
Ingredients
- 250 gram Digestive biscuits
- 125 gram Butter
- 14 gram Popping candy It can easily be 2 tablespoons if you wish.
- 300 gram Chocolate Min. 70% - preferably Callebaut
- 21 gram Honey Use 2 tablespoons if you want it a bit sweeter
- 100 gram Butter In small cubes
- 1.2 gram Cayenne Pepper
- 0.6 gram Pepper
- 400 gram Cream
- Maltesers 10-15 pieces
- 2.5 gram Flake Salt
Instructions
Biscuit Base
- Start by preheating the oven to 175°C and prepare a springform pan with a diameter of 22 cm.
- Put the biscuits in a plastic freezer bag, and crush them by hitting the bag with a wooden spoon or with a fist.
- Melt the butter over low heat.
- Mix it with the crushed biscuits and add the popping candy.
- Press the biscuit mixture into the bottom of the springform pan.
- Ensure that the surface and especially the edge are nicely even.
- Bake the biscuit base in the oven for 10 minutes.
- Let it cool completely in the pan.
Chocolate Filling
- Chop the chocolate coarsely and mix it with the spices, butter, and honey.
- Heat the cream and pour it over the chocolate mixture.
- Blend with the immersion blender until it becomes a uniform mass.
- Pour the filling over the base and insert Maltesers randomly.
- Place the cake in the refrigerator overnight.
- Garnish with sea salt.
