This Nestlé Torte Dusted With Gold is a truly eye-catching dessert that will wow your guests. This luscious chocolate torte with a hint of peanut butter is finished with a rich chocolate glaze and dusted with gold.
- 1 pkg. (12 oz.) bite-size peanut butter-filled chocolates, divided
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 10 tablespoons butter, cut into pieces
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/8 teaspoon salt, divided
- 5 large eggs, separated
- 1/3 cup all-purpose flour
- GANACHE GLAZE
- 1/2 cup whipping cream
- 6 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, chopped
- 1 jar (12.5 oz.) caramel ice cream topping
- 1 small container gold dust or flakes
PREHEAT oven to 350° F. Grease and flour a 9-inch springform pan. Coarsely chop all but 12 bite-size chocolates; set aside.
MELT morsels and butter in a large metal bowl set over a saucepan of gently boiling water; stir until smooth. Remove bowl from heat; cool mixture for about 10 minutes or until lukewarm. Stir in sugar, vanilla extract and 1/4 teaspoon salt. Add yolks, one at a time, beating well after each addition. Stir in flour until thoroughly blended.
BEAT egg whites with remaining 1/8 teaspoon salt in a large mixing bowl until stiff peaks form. Beat 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Gently fold in chopped bite-size chocolates. Pour into prepared pan.
BAKE on middle oven rack for 35 to 40 minutes or until wooden pick inserted about 2 inches from edges comes out slightly sticky. Cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely. Invert onto rack; remove bottom of pan. While torte cools, prepare Ganache Glaze.
FOR GANACHE GLAZE:
Bring whipping cream to a boil in a small saucepan; add chopped chocolate bar. Reduce heat to low. Stir until completely smooth. Let stand for about 10 minutes, or until slightly thickened.
INVERT torte onto serving platter; spread Ganache Glaze evenly over top and sides. Refrigerate for 2 hours or until ready to serve.
TO SERVE, cut torte into 12 wedges. Place remaining bite-size chocolates on top of each wedge. Drizzle serving plates with caramel topping; place torte wedge on top. Sprinkle with gold dust and gold flakes.
Review This Recipe
Nestle Treasure Torte Dusted with Gold
Great! It took me two tries but the second time it was great. I will use it again
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