Godiva Rocky Road Torte
Source of Recipe
Godiva
List of Ingredients
Chocolate Cake Layer:
2/3 cup all-purpose flour
1/2 cup unsweetened alkalized cocoa powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
1 1/3 cups packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
Rocky Road Layer:
2 1/2 cups granulated sugar
1 cup water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter, cut up
1 teaspoon vanilla extract
1 1/2 cups toasted pecan halves, coarsely chopped*
2 cups miniature marshmallows
Truffle Topping:
10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon vanilla extract
*To toast pecans, position rack in center of oven and preheat to 350°F. Spread pecans in single layer on baking sheet. Lightly toast nuts for 8 to 10 minutes or until fragrant. Cool completely.
Recipe
Make the cake layer:
Preheat oven to 350°F. Line 15x10x1-inch jelly roll pan with aluminum foil so that foil extends 2 inches beyond short sides of pan. Butter bottom of foil-lined pan.
Stir together flour, cocoa and salt in medium bowl.
Combine butter and brown sugar in medium saucepan. Cook over medium heat, stirring frequently, until butter is melted and mixture is smooth. Transfer to large bowl and cool until tepid.
Whisk in eggs and vanilla. Using rubber spatula, stir in flour mixture until smooth. Spread batter in prepared pan. Bake for 15 to 20 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack.
Using foil overhang as handles, lift chocolate layer out of pan and invert onto baking sheet lined with wax paper. Carefully peel foil off bottom.
Cut 9-inch circle out of chocolate layer. Fit round chocolate layer into bottom of 9x3-inch springform pan. Chocolate layer should fit snugly against side of pan. (The remaining part of chocolate layer can be cut into pieces and reserved for snacking.)
Make the rocky road layer:
Combine sugar, water and corn syrup in large saucepan and cook over medium heat, stirring constantly, with wooden spoon until sugar is dissolved. Increase heat to medium-high and bring sugar syrup to boil. Without stirring, boil for 15 to 20 minutes, or until sugar syrup caramelizes and turns an amber color. Remove pan from heat and slowly add cream (be careful, mixture will bubble up). When mixture has stopped bubbling, add butter and vanilla and stir until smooth. Stir in pecans.
Spread mixture over chocolate layer in pan. Top with marshmallows. Refrigerate torte for 30 minutes or until pecan layer has set.
Make the truffle layer:
Place chocolate in large bowl. Heat cream in small saucepan over medium heat to gentle boil. Pour hot cream over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Stir in vanilla.
Spread chocolate mixture over marshmallows. Refrigerate torte until truffle layer is set. Torte may be prepared up to this point and refrigerated overnight.
To serve:
Carefully heat outside of springform pan until edge of truffle layer melts slightly, using portable hair dryer or damp, (not wet) hot towel. Release clamp on side of springform pan and gently lift it up and remove it from around side of torte. (Using thin-bladed knife, gently loosen torte from side of pan if it sticks.) Using metal spatula, smooth side of cake, if necessary.
Allow torte to come to room temperature before serving. To cut torte, warm blade of long, heavy knife in hot water and wipe dry before each slice.
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