Triple Chocolate Torte

* Exported from MasterCook II *

Triple Chocolate Torte

Recipe By : Caprial's Cafe, Chef Caprial Pence
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Torte:
1/4 Lb Bittersweet Chocolate
1/4 Lb Unsalted Butter
1/4 C Sugar
3 Egg Beaters® 99% Egg Substitute -- or equiv to 3 eggs,
-- slightly beaten
1 C Unsweetened Cocoa Powder
1 C Hazelnuts -- ground, toasted
1/4 C Hazelnuts -- liqueur, optional,
-- or Grand Marnier

White Chocolate Layer:
4 Oz White Chocolate
1/4 C Heavy Cream

Mousse:
6 oz Bittersweet Chocolate
2 C Whipping Cream

Torte Layer: (Flourless cake bound together by eggs and nuts to give it
body. Very dense cake.)

Melt together bittersweet chocolate and unsalted butter. Put in mixing
bowl and stir. Add eggs. Don't stir too much - don't want airy fluffy
cake - want dense cake. Add sugar, cocoa powder, hazelnuts, stir gently
to incorporate. Add liqueur (optional). Can freeze torte cake - freezes
very well. Pour into baking pan. Even layer. Give 2 good bangs on
counter to settle it. Put in 350 deg F preheated oven for about 15 - 20
min. Don't over cook - will become dry and crumbly. After cooked put in
refrigerator to set up.

Mousse:
Put whipping cream in mixer on medium to start to whip it. This needs to
be whipped to the soft peak stage.

White Chocolate Layer:
In bowl, add melted white chocolate and butter. (Melt chocolate in water
bath. As it just starts to melt, turn off heat-this way it won't burn).
Stir and pour onto bottom layer. Spread evenly. Can put in refrigerator
to set up a bit.

Mousse Layer again:
Melt bittersweet chocolate over water bath, cool down a bit. Then add
cool cream - this way it doesn't seize up.

Take cream (soft whipped in mixer) and add to chocolate. (Don't stir too
much or it will turn into chocolate cottage cheese!) Add about 1/3rd of
the whipped cream, fold gently. Do again.

Put on to the white chocolate layer. Spread around evenly. Put in
refrigerator.

Presentation:
Place on serving tray. Can put whipped cream rosettes on top and dust
with unsweetened cocoa powder sifted on top.

- - - - - - - - - - - - - - - - - -