Nestle Torte Dusted with Gold

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.

Prep: 25 min | Bake: 40 min | Yield: 12 servings

Ingredients

Torte

• 1 (12 ounce) package bite size peanut butter-filled chocolates, divided
• 2 cups (12 ounce package) 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 ounces Nestlé® Toll House® Semi-Sweet Chocolate Baking Bar, chopped
• 1 (12.5 ounce) jar caramel ice cream topping
• 1 small container gold dust or flakes

Instructions

1. Heat oven to 350 degrees F. Grease and flour* a 9 inch springform pan.

Torte

1. Coarsely chop all but 12 bite size chocolates; set aside.
2. Melt morsels and butter in a large metal bowl set over a saucepan of gently boiling water; stir until smooth.
3. Remove bowl from heat; cool mixture for about 10 minutes or until lukewarm.
4. Stir in sugar, vanilla extract and 1/4 teaspoon salt.
5. Add yolks, one at a time, beating well after each addition.
6. Stir in flour until thoroughly blended.
7. Beat egg whites with remaining 1/8 teaspoon salt in a large mixing bowl until stiff peaks form.
8. Beat 1/4 of egg whites into chocolate mixture to lighten.
9. Fold in remaining egg whites gently but thoroughly.
10. Gently fold in chopped bite-size chocolates. Pour into prepared pan.
11. Bake on middle oven rack for 35 to 40 minutes or until a wooden pick inserted about 2 inches from edges comes out slightly sticky.
12. Cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely.
13. Invert onto rack; remove bottom of pan.
14. While torte cools, prepare Ganache Glaze.

Ganache Glaze

1. Bring whipping cream to a boil in a small saucepan; add chopped chocolate bar. Reduce heat to low. Stir until completely smooth.
2. Let stand for about 10 minutes, or until slightly thickened.
3. Invert torte onto serving platter; spread Ganache Glaze evenly over top and sides.
4. Refrigerate for 2 hours or until ready to serve.
5. To serve, cut torte into 12 wedges. Place remaining bite-size chocolates on top of each wedge.
6. Drizzle serving plates with caramel topping; place torte wedge on top. Sprinkle with gold dust and gold flakes.

Notes

* For best results, use our Pan Release!

Attribution

Recipe and photo used with permission from: Nestlé and meals.com