A dense and decadent chocolate dessert that is dusted with gold.
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1 (12-ounce) package chocolate-covered peanut butter candy, unwrapped, reserve 12 candies
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
1 cup plus 2 tablespoons Land O Lakes® Butter
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
5 large Land O Lakes® Eggs, separated
1/3 cup all-purpose flour
1/8 teaspoon salt
6 ounces semi-sweet chocolate
1/2 cup Land O Lakes® Heavy Whipping Cream
1 (12.5-ounce) jar caramel ice cream topping
Edible gold dust
Edible gold flakes
Heat oven to 350°F. Grease and flour 9-inch springform pan.
Coarsely chop candy, except reserved 12 candies; set aside.
Melt chocolate chips and butter in large metal bowl set over saucepan of gently boiling water; stir until smooth. Remove bowl from heat; cool mixture 10 minutes. Stir in sugar, vanilla and 1/4 teaspoon salt. Add egg yolks, one at a time, beating well after each addition. Stir in flour until well mixed.
Beat egg whites with 1/8 teaspoon salt in large mixer bowl 3-4 minutes or until stiff peaks form. Beat 1/4 of egg whites into chocolate mixture to lighten. Gently stir in remaining egg whites. Gently stir in chopped candy. Pour into prepared pan.
Bake 35-40 minutes or until toothpick inserted about 2 inches from the edge comes out slightly sticky. Cool in pan 10 minutes. Remove side of pan; cool completely. Invert onto rack; remove bottom of pan. Invert torte onto serving platter.
Place whipping cream in small saucepan. Cook whipping cream over medium heat 2-3 minutes or until mixture comes to a boil; add chocolate. Reduce heat to low. Stir until smooth. Let stand until slightly thickened. Spread glaze evenly over top and sides of torte. Refrigerate 2 hours, or until serving time.
Cut torte into 12 wedges. Place 1 reserved candy on top of each wedge. Drizzle serving plates with caramel topping; place torte wedge on top. Sprinkle with gold dust and gold flakes.
Recipe and photo courtesy of NESTLÉ® USA.
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