It's Sinfully Delicious

Over the past few years, it has become common practice for my friends and family to give me something related to cooking and baking for every major holiday and celebration. The compilation of all of my gifts for the last 5 years is divided something like 95 percent cooking things, 5 percent other. Though this may not be some people's first option for gifts, I couldn't be happier. There is honestly very little that my kitchen lacks and since this is my passion, I am tickled. Though I do still need a nice dutch oven...


I recently graduated with my bachelor's degree. Naturally, I received a multitude of wonderful presents. Among them was a set of cookbooks given to me by my boss of 4 years. All are written by the Diva of Desserts, Rose Levy Beranbaum. The first recipe that caught my eye was a Brownie Tart with Ganache Puddles. For me, the title alone was enough to induce drooling. And let me tell you, the finished product does not disappoint. 


All things considered, this dessert is not for the faint-hearted. If you are a mere "liker" of chocolate, steer clear of this dish. This brownie is extremely rich. Although the original recipe calls for bittersweet chocolate, I used semisweet because I was afraid it would be too much. Plus, I was serving it to other people and not everyone is as devoted to chocolate as I am. Next time, I'm going for the bittersweet. After all, when I eat something chocolate, I want to feel like I'm drowning in melted chocolatey goodness :)


I hope you love it as much as I do!

Brownie Tart with Ganache Puddles
Serves 8 (but it can probably be stretched to serve 10 or 12. Seriously, it's really rich)


Ingredients


1 cup pecans, coarsely chopped (I left these out...not a huge nut fan)
14 tablespoons unsalted butter
3 ounces bittersweet chocolate (I used about 1/2 a cup of chocolate chips)
1/2 cup + 2 teaspoons unsweetened cocoa powder
1 cup + 3 tablespoons sugar
3 large eggs
2 teaspoons vanilla
3 ounces cream cheese
1/2 cup flour
Pinch of salt
2 ounces bittersweet chocolate (about 1/3 cup of chocolate chips)
1/3 cup heavy cream, at room temperature


Directions
Preheat the oven to 325. Grease the bottom of a tart pan with a removable bottom, line with parchment, and grease the parchment as well.


Place the pecans (if you use them) on a cookie sheet. Toast them, stirring occasionally, for about 10 minutes until slightly browned. Cool. 


Melt the butter and 3 ounces of chocolate in a double boiler, stirring occasionally. Beat the cocoa, then the sugar, into the chocolate and butter mixture until fully incorporated. If doing by hand, use a whisk. Beat in the eggs and vanilla. Beat in the cream cheese until only small pieces remain. Add the flour and salt and mix until just moistened. Add the nuts if using. 


Place the tart pan on a cookie sheet to catch any leaking. Spread the batter in the pan and smooth the top. Bake 30 to 35 minutes until a toothpick inserted 1 inch from the side comes out clean. 


While the brownie is in the oven, make the ganache by melting the chocolate in a double boiler over simmering water, stirring occasionally. Add the cream and stir until it is smooth and dark. If the cream was too cold and the mixture is not smooth, place back over the water and stir until uniform. 


When the brownie  is removed from the oven, poke holes at 1-inch intervals all across the tart, poking all the way to the bottom. Using a small spoon or a plastic baggy with a hole cut in one corner (I used a pastry bag), fill the holes with ganache until slightly rounded on top. Place the pan on a wire rack to cool completely. The puddles will sink as the tart cools, and you can add more ganache to even it out. (Don't do like I did and pour the rest of the ganache into your mouth. You'll need it once the tart cools. Oops!)


Recipe from The Pie and Pastry Bible. 


Enjoy!


-Andrea