Nick's Picks/Audrey's Desserts First: White Chocolate-Fudge Torte; Sugar-Coated Pecans
12.04.13 | | Comments
These two recipes are gluten free...the first is on the difficult side (but worth it) - the second is easy-peasy.
White Chocolate-Fudge Torte
16 oz. semisweet chocolate
1 cup unsalted butter (I've used salted butter and it still comes out)
1 cup white chocolate - melted
1 (8-oz) whipping cream
1 (8-oz) pkg cream cheese - softened
1/3 cup powdered sugar
2 Tablespoons white creme de cacao - I didn't have any so I used vanilla
1/2 mini semi-sweet chocolate chips
1 (10-oz) pkg frozen raspberries in light syrup - thawed
1 Tablespoon cornstarch
1/2 cup red currant jelly
Heat oven to 400F. Spray 9-inch springform pan with cooking spray. Melt chocolate and butter over medium-low heat, stirring constantly until smooth. Cool completely. (35 or so minutes)
In a small bowl, beat eggs at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into prepared springform pan.
Bake at 400F for 15-20 minutes. The edges will be set but the center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours - or until firm.
(Sometimes I'll stop here, wrap the cake in plastic wrap and aluminum foil and freeze until needed. You can freeze it for at least 3 months if you wrap it well.)
Heat white chocolate and 3 Tablespoons whipping cream in a HEAVY small saucepan over low heat, stirring often, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and creme de cacao until smooth. (Make sure cream cheese is at room temperature - this will ensure a creamy texture.) While beating, slowly add white chocolate mixture until smooth. In a small, chilled bowl, beat remaining whipping cream until stiff peaks form. Fold the whipped cream into white chocolate/cream cheese mixture. Fold in mini chocolate chips. Spread over cake. Refrigerate at least an hour...overnight is better.
To prepare sauce - drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combing syrup/water mixture and cornstarch; mix well. Add jelly; cook an stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.
This serves 16. The slices may look small but this is so rich you only need a sliver!
1 egg white
1 Tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 250F
Grease one baking sheet (it's easier if you use one with sides, like a jellyroll pan)
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Hope you enjoy!!!!