For the topping:
1/2 cup sour cherries or raspberry compote
Flaky sea salt for garnish
Instructions:
Prepare the crust:
Mix the crushed cookies, melted butter, and sea salt until combined. Press into a tart pan or small pie dish to form a firm base. Chill for 15 minutes.
Make the filling:
In a saucepan, heat the heavy cream until it begins to steam (don’t boil). Remove from heat and pour over the chopped dark chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Add honey, espresso powder, and cayenne. Stir until fully incorporated.
Assemble the torte:
Pour the chocolate filling over the chilled crust. Smooth out the top and refrigerate for at least 3 hours, or until set.
Add the topping:
Once firm, spoon the cherry compote over the top, letting it drip slightly over the edges. Sprinkle with nuts and a few flakes of sea salt.
Serving and Storage Tips:
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