Flourless Chocolate Ganache Tart N Warm Cherry And Blueberry Ruby Porto Sauce Food

CHOCOLATE GANACHE TART

Steps:

• Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
• Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
• Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
• Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
• Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

CHOCOLATE GLAZED CHOCOLATE TART

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
• Make filling:
• 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, and salt in another bowl, then stir into melted chocolate.
• Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
• Make glaze:
• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

BLUEBERRY AND WHITE CHOCOLATE GANACHE ON A PROFITEROLE

Steps:

• Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
• Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
• Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
• Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
• Preheat oven to 400 degrees F.
• Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
• Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 375 °F. Lightly grease a 9" removable bottom tart pan, springform pan, or cake pan. If using a cake pan, cut a piece of parchment paper to fit, place it in the bottom of the pan, and grease the parchment paper.
• Combine the semisweet chocolate and butter in a large microwave-safe bowl. Heat at 50% power in 1 minute increments until the butter is melted and the chocolate is soft, whisking between each microwave session. Whisk until the chocolate completely melts. Whisk in the sugar, salt, and vanilla. Add in the eggs, whisking until smooth, followed by the cocoa powder. Mix just to combine.
• Pour the batter into the prepared pan and bake for 20 minutes. The top should be just set, and an instant-read thermometer should register at least 200 °F when inserted into the center of the cake.
• Remove the cake from the oven and cool in the pan for 5 minutes. Loosen the edges with a knife and remove the sides (tart or springform pan) or invert onto a wire rack (cake pan) to fully cool.
• Combine the bittersweet chocolate and cream in a microwave-safe bowl and heat until the cream is hot, but not yet simmering. Remove from the microwave and stir with a spoon until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading to almost the edges with an offset spatula. Add berries or sprinkle almonds on the ganache before it sets. Allow the ganache to fully cool before serving.

FLOURLESS CHOCOLATE GANACHE TART N WARM CHERRY AND BLUEBERRY RUBY PORTO SAUCE

Steps:

• 1. To make tart shell, place Almond Meal (or pulverized nuts), maple syrup, and butter in bowl and fold until properly mixed. Place parchment paper in 8-10 inch tart pan with removable bottom. 2.Preheat oven to 375F 3. Butter the sides of pan for easy removal. 4.Press mixture into tart pan. 5. Bake crust for 15-20 min or until golden brown. 6. Set up 2 double boilers 7. Place chocolate in a double boiler and melt. 8. In other double boiler heat cream until scalding hot. 9. Beat egg yolk into the boiler with chocolate. (chocolate will slightly harden and clump it's ok it will smooth out again once you add the cream). 10. Pour scalding hot cream into the chocolate and stir or beat until all the chocolate is smooth again. 11. Pour mixture into shell and chill tart for at least 2 hours 12. To decorate, cut out a stencil of a pattern and place over the tart. Pour powdered sugar into a sifter and sprinkly lightly over the stencil. Remove stencil and serve. SAUCE: 1. If cherries and blueberries are frozen; thaw, drain and save the juice. 2. Pour juices from cherries into glass cup and add merlot and Porto to measure 1 cup. 3. Stir 3 tablespoon of honey and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. 4. Gradually whisk in wine mixture, then cherries and blueberries. 5. Cook over medium-high heat until cause boils, thickens and is translucent, stirring frequently, about five minutes. 6. Remove from heat. Stir in vanilla extract. 7. Spoon warm sauce over Ganache tart and serve immediately.

CHOCOLATE GANACHE TART WITH CHERRY-VODKA SAUCE

Steps:

• For the crust:
• Heat the oven to 350°F and arrange a rack in the middle.
• Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
• Add flour and stir until just combined and a soft dough forms.
• Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
• Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
• Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
• Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack.
• For the filling:
• Place chocolate and butter in a medium bowl; set aside.
• Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
• Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
• Pour ganache into the cooled tart shell and transfer to the refrigerator.
• Chill until set, about 1 1/2 to 2 hours.
• For the cherry-vodka sauce:
• Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
• Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes.
• Remove from heat and let cool.
• Serve with slices of tart.

FLOURLESS CHOCOLATE CAKE WITH ROSEMARY GANACHE

Steps:

• Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature., Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack., Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment., Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.