Recipe courtesy of Alex Guarnaschelli
Chocolate Crostata
Total:
1 hr 5 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Ganache: 
  • 1 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/2 orange, zested
  • 1 1/4 cups semisweet chocolate
Crostata:
  • 2 cups all-purpose flour, plus more for rolling out dough
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 lemon, zested
  • 1 stick unsalted butter, cut into small pieces
  • 2 tablespoons to 1/4 cup ice water
  • Sour cream, whipped cream, or ice cream, if desired
  • Powdered sugar, if desired
  • Ground cloves, if desired

Directions

I love this because the crust is crunchy and buttery and it goes so well with the tartness of the chocolate.

Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest. Use the pot of cream as the bottom of a double boiler and melt the chocolate, in a bowl, over the cream. When the chocolate has melted and the cream is heated, transfer the cream to a bowl and allow the chocolate and cream to cool slightly and separately. When somewhat warm, whisk the cream and the chocolate together to combine. Put the ganache in the refrigerator to cool.

Crostata: In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse the mixture to blend. Add the butter and continue pulsing to integrate and give the dough the consistency of a "gravel driveway."

With the processor running, pour 2 tablespoons of ice water through the hole in the top of the machine and process until the dough looks like wet sand, adding more water if necessary, until it finally gathers into a ball.

Remove the dough from the food processor and flatten it between 2 pieces of floured parchment paper on a baking sheet. Chill and allow it to rest for about 30 minutes. Roll the dough out to 1/4-inch thickness and cut out 8 (5 1/2-inch) circles. Make sure you lightly flour under and over the dough as you roll it.

Preheat the oven to 350 degrees F.

Brush any excess flour off the dough before putting a spoonful of the cooled ganache in the center of each circle. Fold the sides up around it, making the chocolate the center of a small "money purse." Arrange them in a single layer on a baking sheet and bake until golden brown, about 12 to 15 minutes. Remove from the oven to a serving platter. Put any remaining ganache in the cavities of the crostada. Serve immediately with sour cream, whipped cream, or ice cream, if desired. Sift some powdered sugar over the crostata and garnish with a pinch of ground cloves, if desired.

IDEAS YOU'LL LOVE

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Crostata di Ricotta

Recipe courtesy of David Rocco

Pear and Almond Crostata

Recipe courtesy of Brian Boitano

Pear and Cranberry Crostata

Recipe courtesy of Joanne Chang

Fresh Peach Crostata

Almond Tart: Crostata alle Mandorle

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c