Bertolli

New Orleans Desserts Recipe List

Emeril's Delmonico

1300 St. Charles Avenue, New Orleans, LA 70130
504-525-4937

VELVET CHOCOLATE TORTE WITH CLEAR ORANGE-CARAMEL SAUCE

Makes one 10-inch torte, 12 servings

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)

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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