French Silk Torte by Alicia

Cookie Crust

(Side Note: You can omit crust, just pour cake directly into greased pan and bake)

Nonstick cooking spray

8 ounces chocolate sandwich cookies such as Oreos (18-20 cookies), crushed

5 tablespoons unsalted butter, melted

Cake

2 cups chopped semi-sweet chocolate

¾ cup butter

1/3 cup cocoa powder

5 eggs

1 cup minus 1 tablespoon granulated sugar

1 tablespoon all-purpose flour

Ganache topping

1 cup heavy cream

1 tsp. vanilla

pinch of salt

2 cups semisweet chocolate chopped

Preparation:

Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch spring form pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes. Transfer crust to oven and bake until dry to the touch, about 10 minutes. Let cool.

For the Cake: raise oven temp to 350F. In a medium saucepan, melt the chocolate and butter over the lowest heat. Mix in the cocoa powder until smooth and set aside for a few minutes to cool. While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.

Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake on a serving platter and cool completely before serving.

While it is cooling make the ganache by heating the cream until small bubbles appear on the sides. Pour chocolate in and allow to sit, off the heat, for about 5-10 minutes. Stir until smooth and pour over cake. Allow to set in the refrigerator

Garnish with berries, chocolate shavings, peppermint candies, whipped cream…

Makes 10-12 servings.