INGREDIENTS
- TORTE:
- 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
INSTRUCTIONS
PREHEAT oven to 350° F. Grease and flour a 9-inch springform pan. Coarsely chop all but 12 bite-size chocolates; set aside.
FOR TORTE:
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.
FOR TORTE:
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.
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