• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

UrbnSpice

"A Taste Of Heart & Home"

  • Home
  • About
  • My Recipes
  • UrbnSpice EBooks
  • UrbnSpice Confitures

Chocolate

A Sweetheart Chocolate Torte with Feuillette

By Denise Pare-Watson

My absolutely most favourite holiday is coming up – Valentine’s Day.  I am simply an incurable romantic.  Valentine’s Day gives me all kinds of reasons to get creative with desserts for two.  This year, I have developed a rather whimsical  Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable.  This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday. 

To take this little torte over the top, I made a tasty garnish that is like edible paper.  I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on.  It is a very delicate yet striking garnish.  For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft.   As the ganache sets up, it secures the edible paper in place, creating a crown of sorts.  Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The torte is not difficult to make but does require three distinct steps:  the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping.  The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield:  one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

  • ½ cup (62 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 1 ½ tablespoons (10 g) Dutch process cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoons (26 g) unsalted butter
  • 1 egg

The Chocolate Filling:

  • 8 oz. (226 g) bittersweet chocolate
  • ½ cup (125 ml) heavy whipping cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) brandy 

The Chocolate Ganache Glaze:

  • 8 oz. (226 g) semisweet chocolate
  • ½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

  1. Preheat the oven to 350oF.  Set the rack in the middle of the oven.
  2. Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
  3. Mix the dry ingredients together in a bowl.  Work in the butter. 
  4. Beat the egg with a fork and work into the mixture.  Press the mixture into the prepared spring form pan.
  5. Bake for 10 minutes or until the pastry is set.  Cool the pastry in the pan while you are preparing the filling.  The filling is placed on top of the cooled chocolate pastry crust. 

For the Chocolate Filling:

  1. Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste).  This will take about 30 minutes, depending on the room temperature. 
  4. Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy.  Add the vanilla and the brandy and beat to incorporate.
  5. Spread the filling over the cooled chocolate pastry.  Using an offset spatula, level the top of the filling.  Refrigerate the torte for at least one hour.  Remove from the refrigerator when you are ready to prepare the glaze.
  6. Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet.  Prepare the glaze.

For the Chocolate Ganache Glaze:

  1. Cut the semi-sweet chocolate finely and place it in a medium size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Pour the glaze over the torte; making sure that the entire cake is covered.
Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish.  You will need a scale to make the paste.  The chocolate feuillette paste is made using cocoa powder.  I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator).  The subsequent strawberry paste made from this powder is delightfully tasty!  Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue.  I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Dried Strawberry Slices | urbnspice.com
Dried Strawberry slices are pulverized into a powder to make the paste
Strawberry Feuillette Paste | urbnspice.com
A closeup of the feuillet of strawberry

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an offset spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Place the feuillette gently on a cookie rack until you are ready to decorate the torte.  CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.
  6. To Decorate:  Decorate the torte with feuillette while the glaze is still moist.  Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one.  If you have a few dried strawberries remaining, decorate the sides of the cake, if desired.  Allow the ganache topping to set at room temperature.  CHEF TIP:  The chocolate torte (and any chocolate cake) is best served room temperature.  The feuillette are best used the day that you make them.  They will remain crisp and papery when decorated close to the time that you serve the cake.
  7. Refrigerate any leftovers. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Cutting Tarts and Cakes
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

An Irresistible Valentine

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice  Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2019 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Cakes, Chocolate, Dessert Garnish, Food Fun, Gluten Free Recipes, My Recipes Tagged With: Birthday Cakes, Cakes, Chocolate, Chocolate Cakes, Chocolate Desserts, Valentine's Day

Malteser White Chocolate Mini Cheesecakes

By Denise Pare-Watson

Have you ever tried a Malteser? It is a confection with a history dating back to the 1930s! American Forrest Mars, Sr. invented the Malteser in England in 1936. They were originally described as energy balls, which were marketed to women as a slimming aid as they had much less chocolate than the chocolates of the day. This classic malt center candy is a tiny light-as-air sphere covered in milk chocolate. While I am not a huge candy consumer, I find these particular bonbons quite unique both in texture and in taste. I have created a cheesecake that incorporates Maltesers, along with white chocolate in the filling. Malteser White Chocolate Mini Cheesecakes are an individually baked cheesecake that maintains the crunch of the Maltesers candy as well as highlights the chunks of candy.  Try it! You will enjoy it!

Malteser White Chocolate Mini Cheesecakes | urbnspice.com

Malteser White Chocolate Mini Cheesecakes

It is interesting to note that Maltesers are one of Canada’s top 10 selling candies, along with popular brands such as Crispy Crunch, Aero Bars, Glosettes and Smarties.

I have incorporated Maltesers into baking before. One of my favourite loaf recipes is Anna Olson’s Malted Milk Chocolate Cakes. I will make that recipe again soon. It is a hit at coffee parties.   In the meantime, enjoy this cheesecake!…

Read More »

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cheesecakes, Chocolate, Desserts and Sweets, Gluten Free Recipes, Individual Desserts, My Recipes Tagged With: Cheesecakes, Chocolate, Gluten Free Desserts, Individual Desserts, Maltesers, Recipes Using Candy, White Chocolate

Chocolate Short Dough

By Denise Pare-Watson

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Skip to Recipe

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough

Chocolate Short Dough

Yield:  Crust for 1 – 9″ pie shell    

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

CHEF TALK: This is a crust that can be rolled out with a rolling pin or pressed into the tart shell.  It can easily be adapted to gluten-free crust by substituting a gluten-free flour blend.  For a dairy-free tart, substitute the butter for coconut butter.

INGREDIENTS                

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

METHOD: 

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Here is a visual step-by-step in photographs How to prepare a Chocolate Shortcrust:

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough is chilled and then cut into small rounds as shown for tarts or larger pieces to press into a tart pan

Preparing the pan and coating with cocoa powder | urbnspice.com

Prepare the tart pan by brushing with butter and dusting edges well with cocoa powder

Preparing the tart pan with a parchment circle | urbnspice.com

Add a circle of parchment paper into the bottom of the prepared tart pan

Pressed In Chocolate Shortdough Crust | urbnspice.com

The Chocolate Shortdough Crust is pressed into the bottom of the prepared tart pan

Pre-baking chocolate crust | urbnspice.com

Pre-bake the chocolate shortdough crust and cool slightly

Decadent Dark Chocolate Tart | urbnspice.com

The Shortdough crust is filled, baked and chilled before cutting

Chocolate Short Dough | urbnspice.com

2 votes

Print

Chocolate Short Dough

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 9" crust

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

Instructions

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Notes

For further details, including step-by-step photographs, please refer to my original post.

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

LEARNING TIPS:  

  • Blind Baking
  • Creaming
  • Docking

Chocolate Short Dough in a warm chocolate tart plated dessert | urbnspice.com

Chocolate Short Dough is used to line a warm chocolate tart

More Like This from Urb’n’Spice:

Learn How to Make a Chocolate Short Dough Tart

Chocolate Chip Banana Bread with Crunchy Topping

Milk Chocolate Torte with Almond Praline Crust

If you try my recipe for Chocolate Short Dough, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My Recipes, Pastry Tagged With: Chocolate, Doughs, Short Dough, Tarts

Easy to Make Decadent Dark Chocolate Tart

By Denise Pare-Watson

Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

Skip to my Recipe

Plated Decadent Dark Chocolate Tart | urbnspice.com…

Read More »

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Chocolate, Desserts and Sweets, My Recipes, Pies and Tarts Tagged With: Baking Techniques, Chocolate, Gluten Free Desserts, Pies, Tarts

Individual Baked Dark Chocolate Mousse in Crispy Wrappers

By Denise Pare-Watson

The Inspiration of Urbnspice Series

I have an idea – Individual Baked Dark Chocolate Mousse in Crispy Wrappers!  Why? My favourite day is coming up – Valentine’s Day.  It always makes me happy to come up with ideas for Valentine’s Day desserts.  My objective when considering choices for a Valentine dessert menu is two-fold. One of the choices has to be chocolate – this is universal, it seems. The second consideration for a chocolate dessert is anything but a chocolate molten cake, which (in my opinion) has been far too prevalent on dessert menus for far too long.

But, how about taking that same idea of a soft warm chocolate cake and giving it a new twist? How about encasing it in a crispy crunchy nest that you take apart and scoop up delicious filling to share with someone you love? If you follow me on Urbnspice, you probably already know that my favourite way to serve desserts is to make individual sized portions. So, after considering all of these points, Individual Baked Dark Chocolate Mousse in Crispy Wrappers was the inspiration for my dessert creation.

Individual Baked Dark Chocolate Mousse in Crispy Wrappers | urbnspice.com

Individual Baked Dark Chocolate Mousse in Crispy Wrappers 

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2017-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Desserts and Sweets, Individual Desserts, Inspiration of Urbnspice Series Tagged With: Baked Desserts, Chocolate, Dessert Buffet Ideas, Dessert Garnish, Individual Desserts, Valentine's Day

White Chocolate and Lemon Curd Tart

By Denise Pare-Watson

White Chocolate and citrus is something most people have not considered when looking for something a little different using chocolate as an ingredient. Presenting White Chocolate and Lemon Curd Tart – the combination of sweet white chocolate and lemon is a combination that pairs so beautifully together in perfect harmony.  This is a decadent and impressive dessert. The curd is so silky and smooth and can be used on its own in a parfait or swirled lightly into Greek yogurt. The tart shells are pre-baked, so it really is a convenient make-ahead dessert.

White Chocolate and Lemon Curd Tart | urbnspice.com

White Chocolate Lemon Curd Tart 

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Custards and Puddings, Gluten Free Recipes, Individual Desserts, Inspiration of Urbnspice Series, Pastry Tagged With: Baking, Chocolate, Curd, Desserts, Gluten Free, Gluten Free Desserts, Individual Desserts, Lemon, Sweets, White Chocolate

32 Classic Homemade Candy Recipes by Food Bloggers of Canada

By Denise Pare-Watson

RECIPE ROUNDUPS

Time to play in the kitchen with 32 Candy Recipes from Food Bloggers of Canada, including a recipe from UrbnSpice, called Dark Chocolate Truffles. Have fun!

32 Homemade Candies by Food Bloggers of Canada

Here is the link to making your own candy today!

32 Classic Homemade Candy Recipes by Food Bloggers of Canada

 

Chocolate Truffles | urbnspice.com

If you would like to try your hand at making some of my easy Dark Chocolate Truffles, here is your link:

Dark Chocolate Truffles by UrbnSpice

Dark Chocolate Truffles | urbnspice.com

Digiprove sealCopyright secured by Digiprove © 2016 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Confection, Desserts and Sweets, Food Fun, Holiday Baking, My Recipes, Recipe Roundups Tagged With: Candy Recipes, Chocolate, Confection, Food Bloggers of Canada, Sweets

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

By Denise Pare-Watson

I love cheesecake! Just about everyone in my circle of family and friends will answer “cheesecake” when asked what their favourite dessert is.  I like to make sure that no one is left out due to dietary restrictions, so I developed this recipe for White Chocolate Vanilla Bean Mini Cheesecakes with a Gluten Free Crust. Even the folks that could eat foods with gluten loved this cheesecake.

Although this delicious white chocolate cheesecake recipe will feed a crowd (9-inch springform pan), I prefer to divide the cheesecake custard to make mini cheesecakes (18 – 24 mini cheesecakes). The crust I created for this particular cheesecake is a gluten-free rice flour crust that is pre-baked for just a few minutes before the cheesecake custard is poured in.

For these dainty little cheesecakes, a simple garnish is all that is required. Top each mini cheesecake with a quarter wedge of strawberry or other perfect berry and you will have an impressive dessert for a buffet or dessert tray. Bonus Technique:  I have included a simple technique to make your own white chocolate garnishes as pictured in the photographs below.  I hope you will enjoy trying these White Chocolate Vanilla Bean Mini Cheesecakes.

White Chocolate Mini Cheesecakes | urbnspice.com

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cheesecakes, Chocolate, Dairy Free Recipes, Dessert Garnish, Desserts and Sweets, Gluten Free Recipes, Individual Desserts Tagged With: Cakes, Cheesecakes, Chocolate, Dairy Free, Dessert Garnish, Desserts, Dietary Restrictions, Flourless, Gluten Free

Milk Chocolate Torte with Almond Praline Crust

By Denise Pare-Watson

I love this MILK CHOCOLATE TORTE with ALMOND PRALINE Crust on so many levels!  It is a gluten-free, grain-free and egg-free option.  It is very easy to make, and it is unbaked!  You can make it ahead of time and it freezes beautifully.  It can also be served frozen.  What more can I say, except that you should try it!  This recipe is from my cookbook series, Chocolate Desserts Made Easy and Delicious – Cakes.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Almond Torte with Praline Layer 

Milk Chocolate Torte with Almond Praline Crust – Gluten Free, Grain Free, Egg Free 

CHEF TALK: This is one of my favourite cakes to make individually as well as for a crowd.  I have made as few as 4 portions up to several hundred portions.  My favourite way to make any dessert is to make an individual portion using  3 or 4-inch pastry rings and these rings work exceptionally well in this recipe. 

Makes:  1 – 9-inch springform pan or 12 generous portions

INGREDIENTS:

THE PRALINE LAYER:

  • 7 oz. natural almonds, sliced (200 g)
  • 2 oz. granulated sugar (55 g)
  • 4 oz. butter, unsalted, melted (115 g)

THE FILLING:

  • 10 oz. good quality milk chocolate, melted (150 g)
  • ¾ cup butter, unsalted (160 g)
  • 4 oz. granulated sugar (170 g)
  • 1 cup whipping cream (250 ml)
  • Pinch of salt
  • 1 teaspoon of pure vanilla extract (5 ml)

METHOD:

  1. Line the bottom of the springform pan with parchment paper.
  2. Melt the chocolate slowly in a bowl, which is set over a pot with 1 inch of barely simmering water (bain-marie).
  3. Method for the Praline Layer:  Toast the almonds and allow them to cool.  Process them in a food processor until there are some fine particles with some coarse particles (for texture).
  4. Mix the ground nuts together with sugar and add the melted butter.  Pour and press this into the bottom of the springform pan.  (You may reserve a little of this praline layer for the garnish on top of the cake).  Chill the praline crust while you are making the filling.
  5. Method for the Filling:  In a mixer, beat the softened (room temperature) butter and sugar until light coloured and airy (creaming).  This will take several minutes.
  6. With the mixer on low speed, add the warm chocolate slowly into the bowl of the mixer containing the blended butter and sugar.
  7. Slowly pour in the whipping cream (un-whipped) and the vanilla extract.  Pour the filling on top of the chilled praline layer.  If you have reserved some of the praline layer, sprinkle on top of the filling.   Chill until firm.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Torte with Praline Crust

TO SERVE:  Serve with raspberry coulis and fresh berries, if desired.  If you are serving the cake frozen, let it come to room temperature for about 10 minutes before serving.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Cream
  • Creaming
  • Bain Marie
  • Cutting pies and Tarts
  • Toast Your Nuts
  • Parchment Paper
  • Vanilla Extract
    __________

You Might Also Like:

A Unique Cheesecake – Double Chocolate Raspberry Cheesecake

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

If you give this recipe for Milk Chocolate Torte with Almond Praline Crust (Gluten Free, Egg-free, Grain Free) a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 


Contact me at 
urbnspice@gmail.com

Follow me on Facebook and other Social Media

Urbnspice Facebook Page  ( if you like what you see here, please LIKE my Urbnspice Page) 

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

I Love Chocolate Facebook Page

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Chocolate, Chocolate, Chocolate, Chocolate!, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Unbaked Desserts Tagged With: Cakes, Chocolate, Chocolate Desserts, Desserts, Flourless, Gluten Free, Grain Free, Individual Desserts, Unbaked Desserts

Chocolate Desserts Cookbook Series by UrbnSpice

By Denise Pare-Watson

Hello, there!  Did you know that Urb’n’Spice has written four books called the Chocolate Desserts Cookbook Series?  The books are all about Chocolate Desserts and have just about every dessert imaginable.

Book One – Cakes

Book Two – Cookies, Brownies and Squares

Book Three – Pies and Tarts

Book Four – Gluten Free Chocolate Desserts

Here is a more detailed information about the series, “Chocolate Desserts Made Easy and Delicious.”  I am quite proud of these books – it was a bucket list goal to write a cookbook after slowing down a bit from an amazing career as a pastry chef and chef.

Chocolate Desserts from the Cookbook Series | urbnspice.com

A few photos from Chocolate Desserts Made Easy and Delicious Cookbook Series | urbnspice.com

These recipes have been created, collected and treasured from my career. They have been lovingly tested and retested until they were perfect – for you, my reader.  I have a group of special folks that I call my taste testers – they enjoyed their ‘work’ throughout my cookbook process of baking, testing, tasting and writing these books.

 

Here is how you can get more information about my Chocolate Desserts Cookbook Series cookbooks:

  1. Click on the links provided below to get detailed information (affiliate link). The books link to my Amazon (Canada) page.

If you purchase a copy – well, I thank you!  This will enable me to continue to share recipes and information with you on this blog.   I appreciate your support very much.  I am hoping to self-publish my books one day when funds will allow.  At this time, my books are available as e-books on Amazon.ca.  All four books have received very good reviews, which you can read when you click on the links provided.

Thanks for visiting – I am so glad that you did.  If you have made one of the recipes from my books, kindly leave me a comment. Even better, please leave a review on Amazon.ca.  You can read the reviews on Amazon.com – they do not carry over to Amazon.ca.   I would love to hear what you think of my books.

Book One:

Chocolate Desserts Made Easy and Delicious – Cakes

Chocolate Desserts Made Easy and Delicious - Cakes | urbnspice.com

Chocolate Desserts Made Easy and Delicious – Cakes!

Book Two:

Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares

Chocolate Desserts - Cookies, Brownies & Squares | urbnspice.com

Book Three: 

Chocolate Desserts Made Easy and Delicious – Pies and Tarts

Chocolate Desserts - Pies and Tarts | urbnspice.com

Book Four:

Chocolate Desserts Made Easy and Delicious – Gluten-Free Chocolate Desserts

Chocolate Gluten Free Desserts | urbnspice.com

Or just CLICK on any of the book covers on my blog page www.urbnspice.com  (to the right side of this post).  This will take you directly to the Amazon site where you can read the reviews from folks who have purchased my book as well as introductions of my books from my colleagues.

That is all about my Chocolate Desserts Cookbook Series.  Thanks for visiting – I am really glad you did!  The photo below shows one of the most popular recipes in the series – Quadruple Chocolate Brownies.  They are so popular that I re-engineered the recipe to also be included in Book Four – Gluten Free Chocolate Desserts.  Looks yummy, right?

Quadruple Chocolate Brownie | urbnspice.com

Quadruple Chocolate Brownie – this award-winning Recipe is included in Book 2 – Cookies, Brownies and Squares as well as Book 4 – Gluten Free Chocolate Desserts 

A Pastry Chef’s Mantra:

“Every job is a self-portrait of the person who did it.

Autograph your work with excellence.”

Unknown

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise  Paré-Watson

The  Urbnspice  Chef

 

Follow us on Facebook and Twitter and check out what’s happening on Pinterest

Here are the links:

Email:        urbnspice@gmail.com

Website:        Urbnspice

Author Page:  Denise’s Author Page

Facebook:  https://www.facebook.com/Urbnspice

Twitter:     https://twitter.com/urbnspice

Pinterest:  http://pinterest.com/urbnspice/

About me:  http://about.me/urbnspice/#

Facebook:  I Love Chocolate page

 

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My EBooks Tagged With: Brownies, Cakes, Cheesecakes, Chocolate, Cookies, Desserts, Flourless, Gluten Free, Gluten Free Techniques, Pastries, Pies, Squares, Sweets, Tarts

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Primary Sidebar

Search Urbnspice Recipes

Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
Read More…

Denise Pare-Watson: View My Blog Posts

Featured Post

Pomegranate Molasses Sugar Cookies

Pomegranate Molasses Sugar Cookies

Holiday Fruitcake | urbnspice.com

Holiday Fruitcake Made Easy

Categories

Archives

Follow on Instagram

Copyright © 2023 urbnspice.com