Raspberry-Chocolate Ganache Torte

Yield: 1 (9-inch) pie

Ingredients:

Chocolate crust

• 1/3 cup (80 ml) melted unsalted butter
• ¼ cup (60 ml) sugar
• 1 ½ cups (350 ml) chocolate cookie wafer crumbs (approximately 7 ounces/200 g)

Raspberry filling

• 2 cups (470 ml) raspberries
• 1 cup (240 ml) sugar
• 2 tablespoons (30 ml) cornstarch
• 2 tablespoons (30 ml) water

Chocolate ganache

• 1 ¾ cups (420 ml) dark chocolate
• 1 cup (240 ml) heavy cream

• Raspberries, for topping

Method:

Let’s get baking!

Preheat oven to 350 F (180 C).

To make the crust, add butter and sugar to cookie crumbs and process or stir until mixed through.

Press crumbs along the bottom and sides of a 9-inch (23 cm) pie plate.

Bake 12 minutes.

Let cool.

For raspberry filling, roughly chop raspberries. Add raspberries and sugar to a saucepan and whisk to mix.

Simmer to melt the sugar, about 3-4 minutes, whisking.

In a small bowl, whisk together cornstarch and water.

Stir the cornstarch mixture into the raspberry mixture.

Continue cooking for 1 minute.

Take off the heat.

Let cool.

For ganache filling, add chocolate and cream to a bowl set over boiling water (bain marie) and let melt.

Whisk until well mixed and glossy.

Remove from heat and let cool slightly.

To assemble, add raspberry filling to the crust.

Top with slightly warm ganache.

Place raspberries on top.

Refrigerate for 1 hour.

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