Praline Torte With Chocolate Truffle Filling Recipes

CHOCOLATE PRALINE TRUFFLES

Steps:

• Preheat oven to 350; buttter a 10x15 jelly roll pan; set aside.
• Stir together pecans, brown sugar and 4 T. whipping cream; spread in prepared pan; bake for 20 minutes (coating will be slightly crystallized); stir one time; remove from oven; stir the whole works (should be of "chopped nuts texture/consistence"--will be used for rolling the truffle/chocolate in later on) and cool.
• Microwave the chocolate chips and remaining cream in a large bowl--about 3-4 minutes; whisk several times until smooth (microwave at 15-second intervals to prevent burning); whisk in the butter pieces and the almond liqueur; let stand 20 minutes.
• Beat the chocolate mixture with an electric mixer for 4 minutes or until SOFT PEAKS form (do not overbeat!); cover and chill at least four hours.
• Shape chocolate into one-inch balls, roll in pecan-sugar; cover and chill up to one week (who are we kidding? these will NOT last for one week!) or freeze for up to a month (seriously!?).

CHOCOLATE PRALINE TORTE

Steps:

• In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside. , Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. , For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff. , Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

PRALINE TORTE WITH CHOCOLATE TRUFFLE FILLING

Steps:

• Heat oven to 375°F. Grease and flour three 8- or 9-inch round cake pans.* In medium bowl, combine flour, baking powder and salt set aside. In small bowl, beat egg whites until soft peaks form set aside.In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks beat until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Fold in beaten egg whites. Pour batter into greased and floured pans.Bake at 375°F. for 15 to 20 minutes or "until toothpick inserted in center comes out clean. Cool 5 minutes remove from pans. Cool completely.In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Remove from heat stir in 1 tablespoon butter and 1/3 cup whipping cream. If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.Line cookie sheet with foil. In small skillet over low heat, cook almonds and 1/4 cup sugar, stirring constantly, until sugar is melted and almonds are coated. Place on foil-lined cookie sheet cool. Place coated almonds in plastic bag coarsely crush with wooden mallet or rolling pin. Set aside.Assemble torte 2 to 3 hours before serving. Place 1 cake layer on serving plate spread with half of filling. Repeat with second cake layer and remaining filling. Top with remaining cake layer.In small bowl, combine 1 1/2 cups whipping cream, 1 tablespoon sugar, instant coffee granules and almond extract beat just until stiff peaks form. DO NOT OVERBEAT. Reserve 2 tablespoons crushed almonds for garnish fold in remaining crushed almonds. Frost top and sides of cake. Before serving, garnish with reserved crushed almonds. Cover store in refrigerator.*TIP: Layers can be baked 1 at a time if 3 pans are not available.HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 cups decrease sugar in torte to 1 1/4 cups. Bake as directed above.Nutrition Per Serving: Calories 640 Protein 7g Carbohydrate 53g Fat 47g Sodium 380mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,