Chocolate Torte with Sea Salted Caramel Ganache & Chocolate Ganache Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Chocolate Torte with Sea Salted Caramel Ganache & Chocolate Ganache

Keywords: Desserts

Added: May 07, 2018

CHOCOLATE TORTE

YIELD | 12

8 oz Unsweetened Chocolate (465158)

1 cup Anchor Pure New Zealand Unsalted Butter (929750)

5 each Sparboe Farms Large Eggs (380130)

1 cup Sugar

1 Tbsp Flour

1 tsp Vanilla

As needed Salt

PREP | Preheat oven to 400°F. Line 9-inch spring form pan with parchment paper. Melt chocolate and butter, mixing together. Add remaining ingredients. Mix only until blended – do not overmix. Bake for 20-25 minutes. Remove from oven. Cool to room temperature. Remove spring form ring. Chill for 2-4 hours.

 

SEA SALTED CARAMEL GANACHE

YIELD | 12

10 oz Hershey’s Sea Salt Caramel Chips (465160)

4 oz Anchor Chef’s Heavy Cream (929770)

PREP | Heat cream – do not boil. In a bowl, pour heated cream over sea salt caramel chips. Mix well. Let stand at room temperature for approximately 15 minutes or until starts to thicken. Pour over Chocolate Torte. Cool until set, approximately 30 minutes.

 

CHOCOLATE GANACHE

YIELD | 12

6 oz Hershey’s Semi-Sweet Chocolate Chips (348237)

4 oz Anchor Chef’s Heavy Cream (929770)

PREP | Heat cream – do not boil. In a bowl, pour heated cream over chocolate chips. Mix well. Let stand at room temperature for approximately 15 minutes or until starts to thicken. Pour over Sea Salted Caramel Ganache/Chocolate Torte. Cool one hour before serving.


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