Local chocolatier Elle Feldman of Elle's Patisserie shares her dessert recipe for people who can't eat gluten or dairy. You can also order sweets for your Valentine at her patisserie in the Pickwick neighborhood by calling (417) 832-2171.
Gluten-Free Chocolate Ganache Torte
2 oz bittersweet chocolate, broken into pieces
2 T Sugar
21 Gluten-free Chocolate wafers, broken into pieces
¼ C (1/2 stick) melted butter
¼ t Salt
8 oz bittersweet chocolate, broken into pieces
½ C sugar
1 t instant espresso
¼ C boiling water
½ C (1 stick) unsalted butter, softened
2 large eggs
2 t vanilla
1/8 t salt
1 C chilled whipping cream, lightly whipped with 1 T sugar and 1 t vanilla
Heat oven to 350
For crust: put chocolate and sugar into food processor fitted with metal blade. Process until chocolate is finely ground. Add wafer pieces, process until wafers are finely ground. Add remaining crust ingredients. Pulse until mixed.
Press crumbs evenly on bottom and up sides of a 9-inch tart pan with removable bottom set on a baking sheet. Bake until moist and hot, about 8 mins. Press crumbs back into place with back of a spoon, if necessary. Let cool 15 mins.
For filling: put chocolate, espresso and sugar in food processor: process until chocolate is finely minced. Add boiling water through feed tube with motor running: process until chocolate is melted, about 10 secs.
Add butter, eggs, vanilla and salt: process until smooth, about 10 secs. Pour into baked crust set on baking sheet.
Bake until set, about 20 mins. Let cool completely on rack. Can be made up to 3 days ahead and refrigerated or 1 month ahead and frozen. Let come to room temperature before reheating.
To serve: reheat 2 to 3 mins in a preheated 200-degree oven. Cut into wedges: serve with whipped cream.