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chocolate wafers unsalted butter bittersweet chocolate unsalted butter eggs heavy cream granulated sugar salt vanilla sprinkling springform pan
Viewed: 60 - Published at: 5 years agoIngredients
- 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
- 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Garnish: unsweetened cocoa powder for sprinkling
- an 8-inch (20-cm) round springform pan
Method
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
