Adapted from Rozanne Gold’s cookbook, “Radically Simple.” Creme fraiche is a tart garnish; use unsweetened whipped cream for a milder flavor. Makes 10 servings.
Ingredients
5 ounces chocolate graham crackers or chocolate wafer cookies
5 tablespoons unsalted butter, room temperature
1 cup whipping cream
12 ounces semisweet chocolate, chopped
2 tablespoons unsweetened cocoa
1 tablespoon creme de cassis or 1 teaspoon grated orange zest
1 cup creme fraiche
Directions
Heat oven to 350 degrees. Combine graham crackers and 4 tablespoons of the butter in food processor; process until finely ground. Pack crumbs evenly into a buttered 9-inch fluted tart pan with removable bottom. Bake 10 minutes.
Heat cream just to a boil in a saucepan. Reduce heat; simmer 5 minutes. Add chocolate; stir constantly over low heat until melted. Stir in cocoa, cassis and remaining 1 tablespoon of the butter until smooth. Pour into crumb crust; refrigerate 1 1/2 hours or until firm. Serve with creme fraiche.
Nutrition information per serving: 404 calories, 63 percent of calories from fat, 30g fat, 18g saturated fat, 58mg cholesterol, 35g carbohydrates, 5g protein, 111mg sodium, 3g fiber
