A friend of mine, who is a crazy baker and a "Martha" in one, has always served this delicious chocolate dessert, that to me had always seemed something that must be unattainable for the home chef.   It's always such an eye opener to me to discover that the recipe for something so delicious, is easy to do and quick.  I was a little afraid that my friend wouldn't share her recipe with me, it's easy to feel possessive over something so delicious.  But in true pantry fashion, she shared with me her secret.  "It's just something out of Real Simple" she said.   Off to google I went, and there is was.  The super delicious amazing Chocolate Hazelnut Ganache torte



I will be bringing this dessert to the New Year's Eve, Tea and Strumpet party that I'm attending tomorrow night, and I'm excited to share this with all my friends, and I'm excited to be posting it on the pantry because it's too delicious not to be made in households all over!  

The instructions in the recipe calls for using a tart pan with a removable bottom, which I don't own, so I just used a regular spring form pan.  Also, the recipe, like many, calls for using a food processor.  I have to say that making a cookie crust without something resembling a food processor is tough.  I have a stick blender with something like a food processor attachment.  It's not the same.  For me, it's yet another reminder that in cooking, half the battle is having the right equipment.  

There it is!  I will add more hazelnuts and some sea salt to the top before serving!  It is so very delicious, and so simple.  It's fast too, so if you're still trying to think of something to bring to a celebration this holiday, this is the it!

Ingredients 
3/4 cup hazelnuts
1 1/2 cups crushed chocolate wafer cookies (from about 30 cookies)
6 tablespoons (3⁄4 stick) unsalted butter, melted
1 1/2 cups heavy cream
12 ounces semisweet chocolate, chopped
1 teaspoon flaky sea salt
Directions

1. Heat oven to 350° F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins).
2. In a food processor, finely grind ½ cup of the hazelnuts. Add the crushed cookies and butter and pulse until moistened. Press the mixture into the bottom and up the sides of a 9-inch removable-bottom fluted tart pan.
3. Place on a rimmed baking sheet and bake until dry, 10 to 12 minutes (if the crust puffs up during baking, gently press it down with the back of a spoon). Let cool in the pan on a wire rack.
4. Meanwhile, in a medium saucepan, bring the cream just to a boil. Remove from heat and whisk in the chocolate until smooth. Pour into the cooled tart shell. Refrigerate until set, about 1 hour.
5. Chop the remaining ¼ cup nuts and sprinkle on the tart.
6. Sprinkle with the salt just before serving. For the easiest slicing, use a thin, sharp knife, wiping it clean and running it under hot water between slices.