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| VELVET CHOCOLATE TORTE WITH CLEAR ORANGE-CARAMEL SAUCE |
| Makes one 10-inch torte, 12 servings |
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| INGREDIENTS |
3/4 c Walnuts
3/4 c Pecans
1/4 c Light Brown Sugar
6 T Unsalted Butter, melted
12 oz Semi-Sweet Chocolate
4 Large Egg Whites
3/4 c Confectioners' Sugar
1 t Vanilla
1 1/2 c Cold Heavy Cream
2 T Kahlua,Tia Maria or other coffee-flavored liqueur
One recipe Orange-Caramel Sauce
(recipe follows) |
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| TO MAKE THE MERINGUE |
| Combine the egg whites, confectioners' sugar, and vanilla in
a large bowl and whip with an electric mixer until stiff peaks
form. Set aside.
In a clean bowl using clean beaters, whip the cream with
the Kahlua until stiff peaks form, being careful not to overheat.
Place the chocolate in a large bowl and add one-third of the
meringue, stirring until well combined.
Fold in the remaining meringue in two additions, being
careful not to overmix.
Fold the whipped cream into the chocolate mixture, being
careful not to deflate the mixture, and pour into the
prepared pan.
Sprinkle the reserved 2 tablespoons of the nut mixture over
the top, wrap the pan with plastic wrap, and refrigerate
overnight. |
| METHOD |
| Preheat the oven to 350?F.
Spread the pecans and walnuts on a small baking sheet and
bake until fragrant and lightly toasted, 5 to 10 minutes.
Let cool.
Place the nuts and brown sugar in the bowl of a food
processor and with the machine running, add the melted
butter in a slow stream through the feed tube and process
until combined.
Reserve 2 tablespoons of the nut mixture for the topping
and press the remaining mixture evenly across the bottom
of a 10-inch springform pan.
Place the chocolate in the top of a double boiler or in a
heatproof bowl set over barely simmering water and stir
until melted. Set aside. |
| TO SERVE |
| Slice the cake using a thin, sharp knife dipped in warm
water, and arrange on twelve plates.
Drizzle orange caramel sauce to the side of each slice and
serve. |
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