A dense and decadent chocolate dessert that is dusted with gold.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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 Nestle®.