Caramel Chocolate Torte
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 1 cake ring or a rounded spring form pan with diameter 22cm / 8 in.
  • 1 cake base with a diameter at least 22 cm / 8 in.
  • ½ cup milk
  • 1 tbsp white rum
For the Caramel Pastry Cream
  • ¼ cup cornstarch
  • ½ cup sugar divided
  • 4 egg yolks
  • 2 cups full fat milk
  • 2 tbsp water
  • 1 vanilla bean, split lengthwise and scraped or 1 tsp vanilla extract
For the Chocolate Mousse
  • 200 gr. / 7 oz. dark chocolate 60% cocoa
  • 120 gr. / 4.5 oz. milk
  • 200 ml 7 fl oz. heavy cream 35% fat
For the Caramel Sauce
  • 1 cup sugar
  • 4 tbsp water
  • 78 gr. / 3 oz. butter
  • ½ cup half and half
Instructions/ Εκτέλεση
For the Caramel Pastry Cream
  1. Put the cornstarch and ¼ cup sugar in a medium bowl and mix.
  2. Add the egg yolks and mix until a paste is formed.
  3. Stir in ½ cup milk.
  4. Place the other ¼ cup sugar and the water in a pot and stir to combine.
  5. Cook on medium heat without stirring, until sugar turns medium amber.
  6. Carefully pour the remaining milk and stir until smooth.
  7. Add the vanilla seeds or the extract.
  8. Bring batter back to fire and simmer.
  9. Pour the hot mixture over the cornstarch/egg yolks batter, whisking constantly.
  10. Pour it back into the pot.
  11. Cook over medium heat, stirring constantly, until it becomes thick and smooth and the caramel that is stuck in the sides of the pot has dissolved.
  12. Remove from heat and stir for a minute.
  13. Transfer to a bowl.
  14. Cover plastic wrap touching top of cream to avoid skin formation.
  15. Put in the fridge a minimum of 2 hours or as long as 2 days.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside to cool.
  4. In your mixer bowl pour the heavy cream and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the cooled chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer.
  7. If you are going to use it the next day put it in the fridge.
  8. Before spreading it to the torte, whisk it for 30 secs.
For the Caramel Sauce
  1. In a deep pot pour the water and sugar.
  2. Bring to boil in medium heat and swirl the pot, not stir until sugar is dissolved.
  3. Let it boil to a medium amber.
  4. In the meantime, warm in microwave the half and half and butter.
  5. In this way they will create less bubbling when stirred to sugar and they will not let sugar become caramel.
  6. When the sugar is medium amber lower fire to low and add the butter.
  7. Stir well to combine.
  8. Add the half and half and continue to stir.
  9. Transfer the sauce to a glass or stainless steel bowl and let cool completely.
  1. If the cake is larger than the ring cut it to fit.
  2. Place the cake base on the bottom.
  3. In a bowl whisk the milk with the rum.
  4. If you don’t want the alcohol you can omit it.
  5. Brush the cake with the milk and let it soak it.
  6. Pour the chocolate mousse and spread to form a layer.
  7. Put in the freezer for 30 minutes.
  8. Take it out of the freezer and spread the caramel pastry cream in another layer.
  9. Now place the torte in the refrigerator.
  10. After an hour or so, remove from the fridge and unmold it.
  11. There are two ways to serve this dessert because caramel sauce is somewhat runny.
  12. You can either spread half of the caramel sauce on top freeze for an hour and cut to pieces afterwards or
  13. You can leave it as it is and pour caramel sauce in each piece you serve the moment you serve it.
  14. In the first way you use only half of the caramel quantity, in the second way you use as much as anyone wishes.
  15. Pick the best for you!
Notes/ Σημειώσεις
Recipe for caramel pastry cream from Foodnetwork.
Recipe by Culinary Flavors at