Chocolate Shortbread Torte
Indulge in the rich decadence of a Chocolate Shortbread Torte, a luxurious dessert that strikes the perfect balance between crumbly, buttery shortbread and velvety chocolate ganache. This show-stopping treat starts with a simple cocoa-infused shortbread crust, baked to perfection and layered with a glossy, ultra-smooth ganache made from semi-sweet chocolate and cream. Perfect for dinner parties or celebratory gatherings, this torte comes together in just under an hour and can be garnished with dark chocolate shavings for an elegant touch. With its irresistible texture and bold chocolate flavor, this recipe is sure to delight chocoholics and dessert lovers alike. Keywords: chocolate shortbread torte, chocolate ganache dessert, easy chocolate tart recipe, elegant dessert ideas.
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 50 grams Granulated sugar
- 210 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Salt
- 250 grams Semi-sweet chocolate, finely chopped
- 240 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 20 grams Dark chocolate shavings or curls (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) tart pan with a removable bottom.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Sift the flour, cocoa powder, and salt into the butter mixture. Mix until the dough comes together and forms a crumbly texture.
Press the dough evenly into the prepared tart pan, ensuring it covers the base and edges smoothly.
Prick the base of the dough with a fork to prevent it from puffing up during baking, and place the pan in the oven.
Bake for 20-25 minutes, or until the shortbread is firm and set. Remove from the oven and allow it to cool completely in the tart pan.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil).
Remove the cream from the heat and pour it over the finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Stir in the vanilla extract for added flavor.
Pour the ganache into the cooled shortbread crust, spreading it evenly with a spatula.
Allow the torte to set at room temperature for about 1-2 hours, or place it in the refrigerator to speed up the process.
Once the ganache is firm, optionally garnish the top with dark chocolate shavings or curls.
Carefully remove the torte from the tart pan and transfer it to a serving plate. Slice and serve at room temperature.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 23.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
