Chocaholictorte Recipes

CHOCOLATE TORTE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

CHOCOTORTA

Steps:

• Heat the whole milk, sugar, baking soda, and pinch of salt in a heavy-based saucepan over high heat. Just before the mixture comes to the boil, reduce the heat to very low, ensuring that the mixture maintains a very gentle simmer (you may need to adjust the heat accordingly). Cook, stirring often, for about 1 hour, in which time the mixture will darken and thicken. From this point, stir the mixture frequently to avoid it catching and burning. Continue stirring for 20-30 minutes, until the mixture is thick and toffee-colored.
• To test if the dulce de leche is ready, place a spoonful on a cold saucer or plate. Allow it to cool and thicken, then run your finger through the centre of the dulce de leche. If the mixture doesn't pool back, it is ready. Transfer to a bowl and allow to cool completely.
• Transfer the dulce de leche to a very clean and dry glass jar. It will keep in the fridge for 2-3 weeks.
• Lightly grease a 8¾-in springform cake tin and line the base and side with baking paper.
• Place the cream cheese and dulce de leche in a bowl and use electric beaters to beat until well combined. Set aside.
• Whisk the cocoa powder and milk in a bowl, until the cocoa is dissolved. Dip one-third of the biscuits in the cocoa milk for just a few seconds, then transfer to the base of the prepared tin.
• Spread one-third of the dulce de leche mixture over the biscuits, then repeat with two more layers of dipped biscuits and dulce de leche. Set aside in the fridge.
• To make the ganache, place the cream in a saucepan over medium heat. When the cream is warm, but not boiling, remove from the heat and add the chocolate but do not mix or beat. Set aside for 10 minutes, then gently stir until smooth and glossy. Pour the ganache over the chocotorta and return to the fridge for at least 6 hours or overnight to set.
• Remove the chocotorta from the tin and gently remove the baking paper. To serve, warm a knife in hot water, then dry and cut the cake into thick slices.