Mexican Chocolate and Caramel Torte
CATEGORIES
INGREDIENTS
  • see below
DIRECTIONS
  1. These individual tortes are a bit labor intensive but well worth the effort.
  2. Bake a white cake in a thin layer on a cookie sheet. Check often as the cooking time will be decreased.
  3. Cool and cut rounds with a bisquit or cookie cutter.
  4. Add 1 cup of raw sugar to a heavy saucepan and cook over medium high heat until melted. Gradually whisk in 1 cup of heavy cream. Reduce heat and stir constantly until completely incorporated. Remove from heat and cool slightly. Pour into a squeeze bottle.
  5. Start with 1 bag of dark bittersweet chocolate morsels in a double boiler (or other improvised apparatus) over simmering water. Add 1 teaspoon of cinnamon, 1 teaspoon of vanilla and a heavy pinch of powdered chile (I prefer chile de arbol but ground New Mexico chile works too). When completely melted add 1 cup of heavy cream and stir till smooth. Remove from heat and cool slightly. Pour into a squeeze bottle.
  6. Build the dessert one layer at a time using toothpicks to keep them from sliding until set.
  7. Components can be made ahead and reheated just before construction.