Each month I’m going to focus on a particular bake and post recipes and ideas around the monthly concept. This month, February 2018, in honor of Valentine’s Day, we’re going to have a month full of CHOCOLATE!
Here’s how it works! I’ll present a monthly recipe and ask for blog followers to post their photos of the dessert muse! Photos, alterations, comments and ideas. Then I’ll compile all of your thoughts and put them into an e-book for everyone to enjoy. This will help to build an amazing recipe “go to” for everyone throughout the year!
This month’s muse is Bittersweet Chocolate Rustic Torte. I chose this recipe because it’s mid-level of baking skills, which is perfect for us amateur bakers and it gives you a ton of flexibility to get creative! Toppings, fillings, layers, crusts, etc. This recipe is inspired to try your own slant to a delicious and creamy bake, everyone in the family will love!
I’m excited to share all sort of baking ideas around chocolate, it’s the definitive go to for desserts! So in honor of lovers, we’re going to try all sorts of recipes, from individual molten cakes, chocolate croissants, bars and so much more!
Enjoy the bake! Share with friends, and be sure to submit your comments, experiences, tips and photos for all to learn!
Oh, did I mention, each month I’ll put all entries into a random drawing and reveal the winner on the next month’s announcment. The winner will receive a $100 gift card to Williams Sonoma, Sur La Table or Amazon. Winner’s choice! And possibly other items along the way! It’s my small way of saying thanks for participating and sharing your your story with everyone.
Enjoy the bake!
Bittersweet Chocolate Torte
½ cup roasted almonds with sea salt, coarsely chopped
1/3 cup packed brown sugar
1/3 cup rolled oats
¾ cup all-purpose flour
½ cup chilled butter, cubed
1 egg yolk
1 cup half-and-half
2 tablespoons sugar
7 ounces bittersweet chocolate, finely chopped
Sweetened whipped cream and fresh berries (optional)
Preheat over to 400 degrees
Lightly butter an 8-inch round tart pan with removable bottom and place in freezer. To make the pastry dough combine almonds, 1/3 cup brown sugar and oats in a food processor. Pulse until finely ground together. Add flour and pulse until combined. Place chilled butter and pulse until coarse. Add in egg and pulse until evenly distributed. Remove and knead in a medium bowl until all the ingredients come together. Gently press into mold making sure sides are firm and even.
Fill curst with rice or pie weights to blind bake, make sure you push to the edges to help hold up while baking. Bake 12 minutes, remove weights and bake an additional 6 to 8 minutes until nice golden brown.
While pastry is baking start your filling. Combine half-and-half and sugar in a medium sauce pan. Place over medium-low heat for 3 minutes. Remove from heat and gently add chopped chocolate pieces. Continuously stir until chocolate mixture is soft and no lumps.
In a medium bowl, whisk egg. Until foamy. Slowly add 2 tablespoons of chocolate mixture and whisk for a few minutes. Then slowly add the remaining mixture and mix well. Once pastry is baked, add chocolate mixture and place in oven. Turn off oven and bake for 13-14 minutes or until mixture is solid and jiggles slightly when shaken.
Remove and cool. Decorate and enjoy the bake!
|Bittersweet Chocolate Rustic Torte Nutrition Facts|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 13.5g||68%|
|Total Carbohydrate 29.8g||11%|
|Dietary Fiber 4.4g||16%|
|Total Sugars 13.1g|
|Vitamin D 4mcg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|