Dec 28 2009
Chocolate Praline Torte
I don’t know about you, but my favorite pie is cake, chocolate cake, that is! I am not kidding; nothing says lovin’ like something chocolate from the oven. One of the best things about this recipe is that no one will ever guess this elegant dessert started with a handy boxed cake mix! The topping for this chocolate torte provides a nice mellow balance for the cake layers and also serves as a nice embellishment, especially when finished off with chocolate curls.
Great Baking Tips:
Be careful to use the best ingredients available. Saving a few pennies by buying a generic confectioner’s sugar, for example, may negatively affect your final product. Not to long ago, I did this very thing. I don’t even believe it was truly powered sugar! It looked and felt more like cornstarch. Yuck!
I am not saying that all generic brands are nasty, just be on your guard. Sometimes experience is the best teacher.
You will need:
1 cup firmly packed brown sugar
½ cup butter (no substitutes)
¼ cup whipping cream
¾ cup coarsely chopped pecans
1 package devil’s food cake mix (I prefer Betty Crocker)
Topping:
1 ¾ cups whipping cream
¼ cup confectioner’s sugar
¼ teaspoon vanilla extract
Chocolate curls (optional)
Directions:
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9 inch round cake pans. I like using a product like Wilton cake release. No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides using a handy pastry brush.
Now sprinkle with pecans; and set aside. Prepare cake mix according to package directions. (Remember to incorporate on egg at a time into your recipe.) Carefully pour batter over pecans.
Bake at 325 degrees for 35-45 minutes or until a toothpick comes out clean. Check to make sure your oven temperature is right because it can really mess up your baking by over cooking or under cooking your recipes.
Cool in pans for 10 minutes; now carefully invert onto wire racks to cool completely.
For topping, beat cream in a mixing 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.
Garnish with chocolate curls if desired. You can store this torte in the refrigerator until you are ready to serve.
Serving Hints:
I like to have several cake stands on hand to choose from. Guess I just like having fun with it!
The best way to cut a round cake is to move in two inches from the outside edge and cut a circle. Then slice wedge pieces from within the circle about two inches wide.
NOTE: Six inch round cakes should be cut in wedge pieces without a center circle.
I like using a pie server for serving cakes cut in this fashion.