Easy Gluten-Free Chocolate Ganache Torte with Pecan Crust

Preheat oven to 350 degrees F.

Toast Pecans for Your Chocolate Ganache Torte with Pecan Crust

Lightly toast pecans in the oven for about 6-8 minutes. They should just be warm and fragrant—avoid burning them. Remove and let them rest at room temperature for about 10 minutes. These toasted pecans will be used to create the delicious pecan crust for your chocolate ganache torte.”

Make Crust

In food processor, combine the cooled pecans, sugar, butter, and salt.  Run the processor till all ingredients are moist and well blended together. Mixture will still be coarse but can easily stick together in pan.

Get your  9 inch round torte pan out (you can use pie plate also.; note it is best to use pan with removable bottom for serving.)  Press the pecan mixture to bottom of pan and sides.  Freeze it for at least 20 minutes.

Take pan out of freezer and bake in preheated oven for about 12 minutes.  Crust should be slightly toasted.  Take crust out of oven, turn oven off, and let crust cool at room temperature.  Meanwhile make your ganache.

Make Ganache

In a small saucepan, bring your heavy cream to boil over medium heat.  Lower heat to low for a minute.  Turn heat off.  Carefully and gradually (with the heat off), add the chocolate into the hot cream without mixing.  Wait for about 5 minutes and then stir the chocolate into the cream using wooden spoon.  Keep stirring, gently, until all chocolate is melted.  Immediately pour the ganache into the cooled crust.

Refrigerate for at least 2 hours.  Remove the torte from pan, and carefully transfer to serving platter.  Decorate with your favorite berries and cream.  Enjoy!