Recipe

Chocolate Turtle Cake Recipe

	55to64 / All my dishes 1 year, 1 month ago A delicious praline caramel is topped chocolate mousse and ganache. Okay, so you won't lose weight with this one, but it's beautiful and so very, very good! It takes two days to make, but that's mostly refrigeration time. Prep:60m Cook:60m Servings:16	55to64
	chocolate showstopper

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jett2whit

momo_55gra

Ingredients

PRALINE FILLING

1 1/2 cups sugar

1/2 cup water

3/4 cup cold butter, diced

3/4 cup half + half

1/3 cup honey

1 1/2 cups chopped pecans

CRUST

1 3/4 cups flour

2 tablespoons sugar

1/2 cup cold, diced butter

1 egg lightly beaten with 3 tablespoons water

CHOCOLATE MOUSSE

1 pound bittersweet chocolate

1/2 cup butter, diced

6 eggs, separated

1 cup sugar

1/4 cup coffee liqueur

pinch of salt

3/4 cup heavy whipping cream

GANACHE

1 1/2 pounds bittersweet chocolate

1/3 cup corn syrup

2 cups heavy cream

Directions

MAKE PRALINE FILLING

Place sugar in a large sauté pan with high sides.

Gently moisten sugar with the water. Be careful not to splash sugar on the sides of the pan.

Cook without stirring until any part of the mixture starts to turn brown. Swirl pan to even out color.

Cook on medium high about two minutes longer.

Lower heat to medium low and add butter.

Carefully add half + half.

Cook until caramelized sugar is liquid and sauce is smooth and a deep golden brown color, about 15 minutes.

Remove from heat and add honey and pecans. Mix well. Cool completely.

MAKE CRUST

Grease a 10” springform pan; set aside. Line bottom with parchment and butter lightly.

Place flour and sugar in a food processor. Pulse to mix.

Add butter. Pulse until coarsely blended.

With machine running, add egg/water mixture until a ball forms on the blades.

Roll to a 12” circle.

Press into springform pan and press up 1” on the sides.

Refrigerate for 1/2 hour or until ready to use.

ASSEMBLE CRUST AND FILLING

Preheat oven to 350°.

Pour cold filling into crust.

Fold sides of crust over filling.

Bake until caramel is bubbling, about 30 to 35 minutes.

Cool completely, a minimum of three hours, preferably overnight.

MAKE CHOCOLATE MOUSSE

Chop chocolate and place in a metal bowl with butter.

Place bowl over pot of simmering water. When chocolate is half melted, remove from heat and let stand until all is completely melted.

Set bowl aside in a warm place to stay liquid, but not hot.

Set pot of water over heat again.

In another metal bowl, whisk yolks, sugar and liqueur.

Set over water and whisk constantly until mixture is like softly whipped cream. Remove from heat.

Fold into chocolate.

Place egg whites in a mixer and whip to soft peaks. Fold into chocolate until smooth.

Place cream in bowl. Whip until stiff. Fold into chocolate.

Pour mousse over cooled praline filling. Refrigerate for three hours or more.

MAKE GANACHE

Chop chocolate into small pieces.

Combine cream and syrup in a saucepan. Bring to a gentle boil. Remove from heat.

Add chocolate. Let sit about two minutes. Gently stir until blended.

When room temperature, pour on chilled mousse.

Let chill again for a minimum of one hour.

TO SERVE

Run knife around edge of springform pan.

Remove sides of springform pan.

The cake is rich and need nothing else, but if you'd like, you can serve with some whipped cream or creme fraiche.

Makes 16 servings.

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Comments

jett2whit 1 year, 1 month ago said:
Dang! no weight loss? you're kidding me!!

momo_55grandma 1 year, 1 month ago said:
Awsome cake thanks love it high5

coffeebean53 1 year, 1 month ago said:
You've got to be kidding LOL I gained 20 pounds just reading the recipe. I want to make this one for the holidays. Thanks for posting. :)

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