Chocolate Praline Torte Recipes

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

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.

CHOCOLATE PRALINE TART

Steps:

• Preheat the oven to 350°F (175°C).
• In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
• With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
• Process until dough forms a ball on top of the blades.
• Press dough into a 12-inch tart pan with a removable bottom.
• Bake for 10 minutes or until light brown.
• Set aside to cool.
• In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
• Boil for 3 minutes.
• Add pecans and cream and return to a boil.
• Immediately pour into cooled crust.
• Bake until center is bubbling, about 20 minutes.
• Let cool to room temperature, about 2 hours.

CARNESSA'S CHOCOLATE PRALINE TORTE

Steps:

• Preheat the oven to 325 degrees.
• In a saucepan, combine brown sugar, 1/4 cup cream, and butter. Heat until melted. Divide and pour into two 9" greased round cake pans. Sprinkle with the pecans.
• Prepare the cake mix and pour over the pecans.
• Bake until cake springs back when touched or toothpick comes out clean. Cool 10 minutes in pan, then invert to wire racks.
• Beat cream to soft peaks. Add sugar and vanilla and beat until stiff.
• Place a layer of the cake on the cake plate. Spread with half the whipping cream. Top with other layer and remaining cream.

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. ,

GENOISE TORTE WITH CHOCOLATE- AND PRALINE-CARAMEL MOUSSES

Steps:

• Sprinkle 1 teaspoon gelatin over 2 tablespoons water in a heatproof bowl. Sprinkle remaining 1/2 teaspoon gelatin over 1 tablespoon water in another heatproof bowl. Let soften about 3 minutes.
• Bring sugar and 1/2 cup water to a boil in a medium saucepan over high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns dark amber, about 10 minutes. Remove from heat. Slowly add 1 cup cream and the butter, stirring until butter has melted. Put 2/3 cup caramel into a medium bowl; set aside. Stir remaining caramel and the unsweetened chocolate in another medium bowl; set aside.
• Set 1 bowl of softened gelatin over a pan of simmering water, and stir until gelatin has melted. Repeat with remaining bowl of gelatin. Pour larger batch of gelatin into plain caramel. Pour smaller batch of gelatin into chocolate caramel. Let cool completely, stirring occasionally, 10 to 12 minutes.
• Whisk remaining 1 1/4 cups cream in a medium bowl until stiff peaks form. Fold one-third of the whipped cream into plain caramel mixture; fold remaining whipped cream into chocolate-caramel mixture. Refrigerate the mousses until slightly firm, about 10 minutes. Stir almond praline into plain caramel mousse.
• Stir Cognac and simple syrup in a small bowl. Assemble torte: Place 1 cake rectangle on a platter; brush with one-quarter of the Cognac syrup. Spread with half the chocolate-caramel mousse. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with praline-caramel mousse. Refrigerate 10 minutes to set. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with remaining chocolate-caramel mousse. Top with remaining cake rectangle; brush with remaining syrup. Clean edges with an offset spatula. Refrigerate until firm, about 30 minutes. Sprinkle with bittersweet chocolate shavings.

PRALINE-CHOCOLATE DESSERT

Steps:

• Heat oven to 350°F. Stir together dry cake mix, butter and cocoa. Press evenly in ungreased 13x9x2-inch rectangular pan.
• Stir frosting, milk, raisins, flour and egg, using same bowl, until blended. Pour evenly over mixture in pan.
• Bake 45 to 48 minutes or until set. Serve warm or cool. Garnish each serving with remaining ingredients. Cover and refrigerate any remaining dessert.

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.