Praline Torte With Chocolate Truffle Filling Recipes

CHOCOLATE PRALINE TRUFFLES

Steps:

• Line a quarter sheet with parchment paper.
• Put all four ingredients into a sauce pan, set it on the stove and turn heat to medium. Stir the ingredients until they all melt and turn golden, then stop stirring. Let the mixture come to a boil, and stir only occasionally while it boils. Boil for at least 6 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
• Pour the mixture onto the lined pan and smooth it out like bark. Set it aside to harden, about 20 minutes at room temperature.
• Break up the bark into chunks and grind them up in a high speed blender or a food processor. Don't grind too long or it will turn to paste. You just want crumbs. Set aside and make the truffles.
• Melt 1 cup of the chips in a microwave at 60 seconds or water bath, and stir in the coconut milk. Once chocolate is glossy, add in the butter and vanilla and stir until butter is melted. If you need to microwave it to help with more melted, do so in 10 second increments.
• Pour the mixture into a bowl and fold in the crumbs. I folded in about 1/2 cup of crumbs and set the rest aside in a container in the refrigerator for sprinkling on other desserts. OR if you don't want to make the praline, fold in 1/4 mini chocolate chips instead.
• Set the bowl in the refrigerator for 30 minutes or a bit less until it is scoopable so you can make balls.
• I scooped using a small cookie scoop, rolled them with clean hands and placed them on a freshly lined pan. If the mixture sticks to your hands, dust your hands with cocoa powder.
• Set the rolled truffles into the refrigerator for a few minutes to harden for dipping.
• Melt the remaining chips in the microwave. I used a 2-cup pyrex measuring cup so it is deep enough for dipping. Microwave at 60 seconds and stir until all chips are melted.
• Dip each truffle into the melted chocolate, and spin to allow excess to drip off. Use a fork to lower the truffle for dipping or a tooth pick to dip.
• Sprinkle the truffles with nuts or sprinkles and set back in refrigerator to harden.
• Store Chocolate Praline Truffles in an airtight container in refrigerator for 1 week.

CHOCOLATE CAKE ROLL WITH PRALINE FILLING

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.

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!?).

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.

CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
• In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
• In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
• In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
• Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
• In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
• Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.