Mexican Chocolate and Caramel Torte


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

see below


Directions

These individual tortes are a bit labor intensive but well worth the effort.


Bake a white cake in a thin layer on a cookie sheet. Check often as the cooking time will be decreased.


Cool and cut rounds with a bisquit or cookie cutter.


Add 1 cup of raw sugar to a heavy saucepan and cook over medium high heat until melted. Gradually whisk in 1 cup of heavy cream. Reduce heat and stir constantly until completely incorporated. Remove from heat and cool slightly. Pour into a squeeze bottle.


Start with 1 bag of dark bittersweet chocolate morsels in a double boiler (or other improvised apparatus) over simmering water. Add 1 teaspoon of cinnamon, 1 teaspoon of vanilla and a heavy pinch of powdered chile (I prefer chile de arbol but ground New Mexico chile works too). When completely melted add 1 cup of heavy cream and stir till smooth. Remove from heat and cool slightly. Pour into a squeeze bottle.


Build the dessert one layer at a time using toothpicks to keep them from sliding until set.


Components can be made ahead and reheated just before construction.


Questions, Comments & Reviews



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