FILLING
1/3 cup Heavy cream
1/2 cup Milk
1 tbsp Corn syrup
1/2 tbsp Liqueur
1/2 tsp Groun ginger
1/2 tsp Cinnamon
2 cups Semisweet chocolate chips
2 Eggs, beaten
CHOCOLATE ESPRESSO CRUST
1 cup All-purpose flour
1/2 cup Cocoa Powder
1/3 cup Sugar
1 tbsp Espresso powder or instant coffee grounds
1/4 tsp Salt
1/2 cup Unsalted butter, cold and cubed
1 Egg yolk
1 tbsp Ice water
COFFEE WHIPPED CREAM
2 cups Whipping cream
1 shot Liqueur
1/4 tsp Ground cinnamon
1 tbsp Powdered sugar
1/4 tsp Espresso powder or instant coffee grounds
TO PREPARE CHOCOLATE ESPRESSO CRUST (MAKES 9 INCH TART):
1. Preheat oven to 350.
2. In the bowl of a food proceesor, mix together flour, cocoa, sugar, coffee and salt. Blend until combined. Add cold butter and pulse until butter is the size of small peas. Mix the egg yolk and ice water and add into mixture with motor running. Scrape dough out onto surface. Dough will seem too dry. press and work dough, smearing with the heel of your hand until it begins to come together. Gather into a disk and wrap with plastic. Chill for at least 30 minutes. Spray tart pan with removable bottom with cooking spray. Press dough up sides and across bottom of pan. Prick dough with a fork all over the bottom. Freeze dough for about 15 minutes. Place on sheet pan and bake for about 20 minutes until dry and firm. Cool completely and remove from pan.
TO PREPARE TORTE FILLING:
1. Preheat oven to 300 - 325 degrees.
2. In a saucepan, combine cream, milk, corn syrup, liqueur and spices. Bring to a boil and reduce to a simmer. Remove from heat and stir in chocolate. Whisk until chocolate is melted. Whisk in eggs and pour into crust to be baked. Bake for about 15 minutes, dpending on the size pan you use. Edges will be firm, but still soft in the middle. Remove from oven and allow torte to cool thoroughly. Can be served warm, cold or at room temperature.
TO PREPARE COFFEE WHIPPED CREAM:
1. Whip all ingredients together until stiff peaks form; serve immediately.