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This is a choco-holics dream. If you’re not a choco-holic then this will be too rich and too chocolaty for you. I loved this Chocolate Torte and my 1 year old son also loved it.  My husband, on the other hand, took one bite and said it was too rich. That is precisely the reason why I love it so much. To break it down it is basically a tart crust filled with chocolate ganache. As long as you use a good quality semi-sweet chocolate, you’re in business.

Ingredients:
1 ½ cups all-purpose flour
½ cup confectioner’s sugar
¼ teaspoon salt
9 tablespoons cold unsalted butter, cut into small pieces
1 large egg

Instructions: Mix the flour, sugar and salt together in a large bowl. Scatter the pieces of butter over the dry ingredients and mash with dough kneader. In separate bowl whisk egg just enough to combine egg yolk and egg white together. Stir in the egg a little at a time. Knead the dough just enough to incorporate any dry ingredients that might have escaped mixing. Form into disk shape, wrap in plastic wrap and refrigerate for about 2 hours before rolling.

Butter a 9-inch fluted tart pan with a removable bottom. Place chilled dough on a floured sheet of plastic wrap. Lightly flour the top of dough and add another sheet to cover dough and roll out to a 12-inch round. Carefully peel top layer of plastic wrap off dough. Carefully lift rolled dough and place on tart pan. Gently press dough into the bottom and sides of the tart pan and carefully remove plastic wrap. Seal any cracks in dough. Trim overhang and use excess to patch in areas that may seem thinned out. Pierce crust all over with fork. Freeze the crust for at least 30 minutes.

Preheat oven to 350° F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust with the buttered side down. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Cover just the crust edges with foil to prevent over cooking and bake the crust for an additional 10 minutes longer to fully bake it, or until it is firm and golden brown. Cool crust to room temperature.

The tart shell was adapted from Smitten Kitchen

Chocolate Filling:
16 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 egg yolk
fresh fruit to garnish

Instructions: Melt chocolate in a double boiler. Add in the cream and stir until the mixture is smooth. Remove the saucepan from the heat. Stir some chocolate mixture into the egg yolk. Return the egg mixture to the remaining chocolate mixture. Cook and stir for 1 minute. Pour the chocolate mixture into the pastry crust. Cover and refrigerate for 2 hours or until firm. Top the torte with fruit of your choice.