This is rich. Don't think that stopped me from eating a pizza-sized slice, though. The only thing I wish I would have done is added a scoop of vanilla ice cream.
This is also deceptively easy for how impressive it looks. The only problem I ran into is the first time I went to make this, I accidentally ate the entire box of gingersnaps that are a pretty key ingredient.
WHAT YOU NEED:
8 ounces gingersnap cookies (about 32), broken
1/4 cup (1/2 stick) salted butter, melted
12 ounces (1 1/2 cups) dark chocolate
1 cup heavy whipping cream
2 egg yolks
1/4 cup sugar
1 tablespoon flour
1/4 teaspoon cinnamon
Pinch of salt
Pinch of ground black pepper
- Preheat oven to 325 degrees. Pulse gingersnaps in a food processor until finely ground. Add melted butter and process until moistened. Press mixture into a 9-inch tart pan, using a glass or your fingers to push into bottom and up sides. Place tart pan on rimmed baking sheet.
- Combine chocolate and whipping cream in a saucepan over medium low heat, whisking until smooth. Remove saucepan from heat.
- In a medium bowl, whisk egg, egg yolks, sugar, flour, cinnamon, salt and pepper. Slowly whisk into chocolate mixture until smooth and blended. Pour into prepared crust.
- Bake for 30 minutes, or until filling puffs around the edges and the center is softly set. Let cool on a wire rack for at least 20 minutes. Serve with whipped cream or vanilla ice cream.