Constantin's Chocolate Ganache Cake Wins First Prize at Greenacres Bake-off

Close to 150 residents attended the Greenacres Barbeque and Bake-off at Hitchcock Church on Saturday June 6. Graced with perfect weather, the event, sponsored by the Greenacres Neighborhood Association, offered fun for all and the chance for neighbors young and old to mix and mingle. After a hearty lunch of barbeque, beer and fried chicken, the judging of the bake-off contest began. The judges were Seth Greenberg, known for his famous brownies, and Tal Campana of Martine's Bake Shop. They carefully considered all the fine baked goods and awarded the top prize to Jennifer Constantin, an officer of the Greenacres Neighborhood Association and a first class baker for her Chocolate Ganache Tart. Fortunately, Jennifer agreed to share the recipe with you and you will find it below.

Here is a complete list of contestants and what they baked:

First Place: Jennifer Constantin: Chocolate Ganache Tart
Second Place: Sara Cetron: Coconut Layer Cake
Third Place: Kathryn N. Cotter Gateau Ganache
Midori Im: Banana Chocolate Chip Muffins
Kathy Steves: Linzer Sandwich Rings
Emma Kornberg: Snickerdoodles
Joan Sereysky: Chocolate Frosted Cake
Nora H. Marino: Walnut Sour Cream Coffee Cake

Chocolate Ganache Tart Recipe: Courtesy of Jennifer Constantin

Ingredients:

• 1/3 cup marcona almonds(rinsed and dried, if salted)
• 6 tablespoons sugar
• 1 1/4 cups sifted all-purpose flour
• Lime zest from one whole lime
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into small pieces
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 1/4 cups heavy cream

Directions:

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

Immediately transfer dough to a 9 or 10-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.

Bake in center of oven until golden brown and firm to the touch, about 18-20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

Adapted from a Martha Stewart recipe for Chocolate Ganache Tart