I just died and went to chocolate heaven.
This beast of a dessert is the best form of chocolate I have EVER had!
My brother-in-law just flew into town and I decided to make it for him. You see, the thing is that my husband and him take chocolate-loving to a whole ‘nother level. Apparently their love runs in the family genes because my son is just as much a chocolate monster as the both of them.
After much searching I stumbled upon this recipe, and I tell ya my life has forever been changed (for the better of course)! Sure, each slice may be worth a million calories. Do I regret it? Not one bit 😀
Yield: 8-12 Servings
- 1 cup finely ground chocolate graham crackers (approximately 4-5 whole crackers; also, not chocolate covered)
- 5 tablespoon unsalted butter, melted
- ¼ cup sugar
- 1 ¼ cups heavy whipping cream
- 9 ounces semi-sweet chocolate, chopped
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon instant espresso powder (optional)
- ¼ teaspoon salt
- 3 tablespoons heavy whipping cream
- 2 ounces semi-sweet chocolate, chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
Preheat oven to 350°F.
Stir all of the ingredients together and press evenly into the bottom and sides of a 9-inch tart pan. Bake for ten minutes, or until firm. Cool completely.
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, espresso powder, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust and bake for 20-25 minutes, until the edges are set, but the center is still loose. Cool completely.
Bring cream to a boil and remove from heat. Add chocolate and stir until smooth. Stir in corn syrup, then warm water.
Pour the glaze onto the center of the tart, then tilt and rotate so that the glaze coats the entire tart. Allow it to stand until the glaze sets, about one hour.
Note: Tart can be made one day ahead, without glaze, and refrigerated. Bring to room temperature before glazing.