- Preheat your oven to 375°F. Spray an 11-inch spring form pan with nonstick cooking spray.
- Combine flour, cocoa, and sugar in a large bowl. Add oil, egg, and vanilla and then mix until dough just starts sticking together.
- Press this dough into the pan and carefully spread the dough evenly against the bottom and sides.
- Bake for 18-20 minutes and then allow to cool completely.
- In a saucepan over medium high heat, bring the whipping cream to a simmer. Once simmering, remove the cream from the heat and add the chocolate, stirring or whisking until the chocolate has melted and the mixture is smooth. Stir in the sriracha.
- Pour the ganache into the crust and let it rest for 10 minutes. Sprinkle sea salt over the top and then refrigerate covered for at least 4 hours.
Sriracha Chocolate Ganache Tart
Yield
Makes 12 servings
Prep Time
5 hours (30 minutes active)
Cook Time
20 minutes
kikkoman products used:
ingredients
1 ½ cups flour
⅓ cup unsweetened cocoa powder
⅔ cup confectioners’ sugar
⅔ cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups whipping cream
10 oz. semisweet chocolate, chopped
1 ½ teaspoons Kikkoman® Sriracha Hot Chili Sauce
½ teaspoon flaked sea salt
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
