I’ve shared a couple of recipes I considered for bringing into the office for a sweet treat for some of my colleagues, but this is the recipe I actually brought in. When the brownies weren’t quite what I was looking for, this tart recipe jumped out and looked exactly like what I wanted. I found it in the Gourmet Today cookbook. It seemed like the right blend of decadent that I thought the folks who worked in this office deserved.
Chocolate Truffle Tart
1 1/2 c finely ground chocolate wafers, such as Nabisco Famous
3/4 stick unsalted butter, melted and cooled
1/2 lb bittersweet chocolate, coarsely chopped
3/4 stick unsalted butter, cut into 1/2 in cubes
2 large eggs, lightly beaten
1/3 c heavy cream
1/4 c sugar
1/4 tsp salt
1 tsp vanilla
Put a rack in the middle of the oven and preheat oven to 350 degrees. Lightly butter side of the 8-inch springform pan. Stir together ground wafers and butter in a bowl until combined. Pat mixture evenly over bottom of the pan and 1 1/2 inches up the side. Bake until crust is slightly puffed, about 10 minutes. Cool completely on a rack, about 15 minutes (leave the oven on).
Meanwhile, make the filling: Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth. Remove from the heat and cool for 5 minutes. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk in chocolate mixture until well-combined.
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1-inch from edge is set and slightly puffed, but center still trembles slightly when the pan is gently shaken, 20 to 25 minutes.
Cool tart completely in pan on a rack, about 2 hours (Center will continue to set as it cools.)
Refrigerate tart, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa before serving.