Category Archives: TORTES

Chocolate ganache torte with caramel cloak

Chocolate ganache torte with caramel cloak

This caramel wrapped chocolate torte will be great if make chocolate ganache first; let it cool while you bake the cake. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Prepare cake through step 5 before starting caramel cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to 1 day ahead and chill filled cake airtight; pour caramel over cold cake.

Chocolate and cardamom torte

Chocolate and cardamom torte

Chocolate and cardamom is very intriguing combo. But this two ingredients are just a perfect match. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. It is best to buy cardamom still in the pods, which are removed and discarded. You can also buy cardamom seeds however; they lose much of their flavor.