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