Recipe

Praline Torte With Chocolate Truffle Filling Recipe

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Ingredients

1 1/2 c whipping cream .
1 1/2 c sugar .
6 oz dark chocolate or semisweet baking chocolate, sliced .
1 tbsp butter .
1 tsp instant coffee granules .
1/2 c sliced almonds .
2 tsps baking powder .
1 2/3 c flour .
1 tbsp sugar .
4 egg yolks .
1/4 tsp salt .
1/4 tsp almond extract .
1/3 c whipping cream .
4 egg whites .
1 1/2 c butter, softened .
3/4 c milk .
Chocolate Truffle Cream Filling .
Torte .
1/4 c sugar .
Mocha Praline Cream

Directions

Step #1 Heat oven to 375.
Step #2 Grease & flour three 8 or 9 inch round cake pans.
Step #3 In medium bowl, mix flour, baking powder & salt; set aside.
Step #4 In small bowl, beat egg whites until soft peaks form; set aside.
Step #5 In large bowl, mix 1 1/2 c sugar, 1 1/2 c butter & egg yolks; beat until light & fluffy.
Step #6 Add flour mixture alternately with milk, beating well after each addition.
Step #7 Fold in egg whites.
Step #8 Pour batter into greased & floured pans.
Step #9 Bake at 375 for 15-20 mins or until toothpick comes out clean.
Step #10 Cool 5 mins; remove this from pans.
Step #11 Cool completely.
Step #12 In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth.
Step #13 Remove from heat; stir in the 1 T.
Step #14 butter & 1/3 c of whipping cream.
Step #15 If necessary, put in the fridge until thickened & of desired spreading consistency, 15 to 30 mins.
Step #16 Line cookie sheet with foil wrap.
Step #17 In small skillet over low heat/flame, cook almonds & 1/4 c of sugar, stirring constantly, until sugar is melted & almonds are coated.
Step #18 Place on foil wrap-lined cookie sheet; cool.
Step #19 Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin.
Step #20 Set aside.
Step #21 Assemble torte 2 to 3 hrs before serving.
Step #22 Place 1 cake layer on serving plate; spread with half of filling.
Step #23 Repeat with second cake layer & remaining filling.
Step #24 Top with remaining cake layer.
Step #25 In small bowl, mix 1 1/2 c whipping cream, 1 T.
Step #26 sugar, instant coffee granules & almond extract; beat just until stiff peaks form.
Step #27 DO NOT OVERBEAT.
Step #28 Reserve 2 T.
Step #29 crushed almonds for garnish; fold in remaining crushed almonds.
Step #30 Frost top & sides of cake.
Step #31 Before serving, garnish with reserved crushed almonds.
Step #32 Cover up; store this in refrigerator.
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