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Chocolate Crostata

Recipe courtesy of Alex Guarnaschelli

Watch how to make this recipe.

Chocolate Crostata

Name: Chocolate Crostata
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 1 cup heavy cream; 1/4 teaspoon ground cinnamon; 1/2 orange, zested; 1 1/4 cups semisweet chocolate; 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

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Level: Intermediate
Total: 1 hr 5 min

Prep: 35 min
Cook: 30 min

Yield: 8 servings

Level: Intermediate
Total: 1 hr 5 min

Prep: 35 min
Cook: 30 min

Yield: 8 servings

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

Watch how to make this recipe.

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.

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Ganache:

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