Easy Gluten Free Salted Ganache Torte

Savoring Saturday:

Seriously!  This dessert is a “knock their socks off” and make you look like a rock star in the kitchen type of dish!  The best part?  You do not have to be a Martha Stewart aficionado to pull it off.  No need to be the queen of culinary technique here, just someone with the right ingredients and a spare 20 minutes.  Sounds too good to be true, right?  Especially if you pair it with our easy Filet Mignon in Red Wine Sauce.  Yep, you are more than capable of blowing your Valentine, or anyone you want to impress, clear out of the water!

Check this out!

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Ingredients:

2 cups of dark chocolate (you can use chocolate chips, I just look for a cacao content of 53% or higher)

1 1/2 cup of almonds

1 cup of brown sugar

3 tbls of butter, melted

1 cup of cream

1 cup of port

sea salt for garnish

sliced almonds for garnish or fresh fruit (optional)

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Grind up the almonds into a coarse flour (much like you would do for a graham cracker crust).

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Add in the brown sugar and the melted butter…blend until the mixture clumps.

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In a cheesecake pan, press the mixture into the pan, going up the sides about an inch.

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Bake the crust at 350* until golden brown.  In the meantime, bust out the ganache filling.  Sounds fussy, right?  No way!

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Port wine and dark chocolate?  Yes please!

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Melt your chocolate chips, or chopped chocolate, in a glass bowl in the microwave…or you can get fussy and use a double boiler.  Once it is completely melted, simply add your liquids and mix.

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The result will be a gorgeously silky and glossy ganache.  You are done.  Hard, right?  Lol.  It is time to fill your crust (let the golden beauty cool a bit before you fill).

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Using a coarse sea salt, sprinkle the top of the ganache.  The saltiness will play beautifully with the chocolate and port.

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This beauty will have the best silky pudding texture and a ridiculously fabulous taste to the palate.  I hope you give this one a try this weekend!

Bon Apetit!

Oh, and Happy Valentine’s Day!!

xoxo

Chanda

Photos Credit to: Jessica Helton

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