Dessert

How to Make Ernst Knam's Chocolate Ganache Tart: L'Antica

copertina torta antica ernst knam

Did someone mention shortcrust? This one's even whole-grain and filled with a creamy chocolate ganache. Follow Ernst Knam's recipe to create the perfect autumn treat!

For the whole-gran shortcrust

  • 100g of butter
  • 80g of granulated sugar
  • 1 whole egg
  • 100g of type 00 flour
  • 100g of whole-grain flour
  • 100g of raspberry jam

Method

Prepare the shortcrust dough and let it rest in the refrigerator for at least 3 hours. Roll out the dough into 3mm thick discs and line non-stick molds with it.

Pour the raspberry jam over it and distribute evenly on the bottom. Bake at 170°C (340°F) in the oven for about 15 minutes until the shortcrust is baked. Let it cool.

For the chocolate ganache

  • 200g of 70% dark chocolate
  • 160g of fresh cream

Method

Pour the cream into a saucepan and heat it on the stove. Bring it to a boil, then add the dark chocolate. Create an emulsion with a whisk until the chocolate is completely melted. The ganache should be shiny and velvety.

For the garnish

  • 160 g of fresh raspberries

Method

Fill the shortcrust with the ganache and before it sets, place the fresh raspberries on top.

ernst knam torta antica Francesco Mion dettaglio
 

Cake's photo by Francesco Mion

Recipes from Ernst Knam's website

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