Preheat the oven to 325.
For the crust, finely chop nuts in a food processor. Your blender will work also, or just put it in a ziplock bag and whack it with a rolling pin. Add butter to the nuts and mix until well combined. Press evenly into 2 pot pie pans (5x5x1.6 in.) These pans are sold in most grocery stores in baking sections where disposable baking pans are sold. If you cannot find these, you may use 1 6" springform pan.
Heat cream over low heat until hot and beginning to simmer. Pour over chopped chocolate. Allow to sit undisturbed for a minute, then stir well to form thick, smooth, silky chocolate ganache. Allow to cool.
If for any reason the heat from the cream did not melt the chocolate, you can set the bowl with chocolate and cream over barely simmering water and stir until the chocolate is melted.
Beat eggs with a pinch of salt and vanilla until foamy. Add flour and sugar and beat until thick and pale, about 10 minutes (depending on the strength of your mixer.) Fold 1/3 of this mixture into chocolate to lighten it slightly. Then fold chocolate in two additions back into the egg mixture, folding gently with a spatula.
Pour the batter into 2 pie dishes (or 1 6" springform pan.) Bake in preheated oven for about 15-17 minutes. I think around 16 minutes is perfect. The edges should feel set, firm and slightly puffy; while the centre should look just barely set. Do not overbake. Remember, you are not baking a cake - you are making a mousse; in addition - the cake will firm up as it cools.
If you are baking this in 6" springform pan, it will take you longer to bake - closer to 20 minutes.
Allow to cool at room temperature for about an hour. Move to the fridge, cover (if you cover, be sure not trace of warmth remains) and chill for at least 4 hours or preferably overnight.
To get sharp clean edges, run a sharp knife under hot water, wipe it with a clean paper towel (repeat after each cut) and slice.
Ingredients
Directions
Preheat the oven to 325.
For the crust, finely chop nuts in a food processor. Your blender will work also, or just put it in a ziplock bag and whack it with a rolling pin. Add butter to the nuts and mix until well combined. Press evenly into 2 pot pie pans (5x5x1.6 in.) These pans are sold in most grocery stores in baking sections where disposable baking pans are sold. If you cannot find these, you may use 1 6" springform pan.
Heat cream over low heat until hot and beginning to simmer. Pour over chopped chocolate. Allow to sit undisturbed for a minute, then stir well to form thick, smooth, silky chocolate ganache. Allow to cool.
If for any reason the heat from the cream did not melt the chocolate, you can set the bowl with chocolate and cream over barely simmering water and stir until the chocolate is melted.
Beat eggs with a pinch of salt and vanilla until foamy. Add flour and sugar and beat until thick and pale, about 10 minutes (depending on the strength of your mixer.) Fold 1/3 of this mixture into chocolate to lighten it slightly. Then fold chocolate in two additions back into the egg mixture, folding gently with a spatula.
Pour the batter into 2 pie dishes (or 1 6" springform pan.) Bake in preheated oven for about 15-17 minutes. I think around 16 minutes is perfect. The edges should feel set, firm and slightly puffy; while the centre should look just barely set. Do not overbake. Remember, you are not baking a cake - you are making a mousse; in addition - the cake will firm up as it cools.
If you are baking this in 6" springform pan, it will take you longer to bake - closer to 20 minutes.
Allow to cool at room temperature for about an hour. Move to the fridge, cover (if you cover, be sure not trace of warmth remains) and chill for at least 4 hours or preferably overnight.
To get sharp clean edges, run a sharp knife under hot water, wipe it with a clean paper towel (repeat after each cut) and slice.
