Triple Chocolate Pavlova—And a Happy New Year!

Can you believe 2012 is really coming to an end?  Seriously, I can’t believe time flies by so quickly either.  There’s a Chinese saying that it couldn’t be more true, “you lost track of the time when you’re having fun!”  (快樂不知時日過) I’ve had a very fun, yet busy December, especially when the kids were off from school for their Winter breaks.  It’s always nice to spend more time with them though.


A while ago, I shared with you the Triple Berry Mini Pavlova.  Since not everyone likes berries as much as my kids do in our house, I’ve created these Triple Chocolate Pavlova so everyone can indulge in some decadent desserts this New Year. 



I adore Pavlova!  It’s decadent, looks grand on a plate, but super easy to prepare.  I love the different layers of textures in one single dessert.  Crunchy meringue cookie on the bottom that’s super chocolate-y, top with a layer of smooth and creamy whipped cream with a hint of vanilla, then drizzled with the warm and decadent chocolate sauce and finally, sprinkled with chocolate shavings.  Best of all, you can have all the components ready a day in advance and simply put them together when you’re ready to serve.  

 This Triple Chocolate Pavlova is the best way to ring in the New Year or as a sweet ending to your New Year’s dinner.  Give this a try and I’m sure you’ll be in love as well.  I think I might like this Chocolate version a bit more than the traditional Pavlova too.



I hope you all had a wonderful 2012.  Wish you and your loved ones a healthy and prosperous 2013!  Cheers!

Smoky Chocolate Almond Torte—With Pictorial

As the Holiday season fast approaching, we all can use a few potluck and gathering recipes, right?  Today, I have this excellent dessert recipe for you.  Not only it looks elegant and sophisticated, it tastes wonderful as well.  Best of all, you can make this torte ahead of time, so no stressing-out on the day you need to serve this dessert.  Shhh….I won’t tell it’s so easy to make.  Let your guests think you spend hours in the kitchen to pull this together.  You can use the hours you didn't spend to enjoy a cocktail or take a nap!  ahem….



This Smoky Chocolate Almond Torte might look complicated and involved a few steps.  But they are all quite simple steps to follow.  I'll show you in the step-by-step pictorial below. 



Before we go to the pictorial, I want to show you the different layers of this Smoky Chocolate Almond Torte (see picture right below).  First, you get the Almond Butter Swirls on top, contrasting the Dark Chocolate Garnache to create that beautiful pattern.  The next layer is the creamy Almond Butter mixed with Crunchy Smoke Almonds, I absolutely love that contrasting texture when you bite into it.  Of course, we can always use a little bit more Chocolate Chips in between.  Last but not least, the whole Torte is build on the crunchy and flaky Chocolate Crust. 



I’m telling you, each bite is heavenly.  Just make sure you get a little bit of everything all in one bite.  hm….It’s rich and decadent.  Definitely a treat for any chocolate lover.



Want to check out how I made it?  Come over to the kitchen with me.

1) Mix the chocolate crust ingredients in the stand mixer.  Wrap and chill the dough before rolling.  Line a clean surface with plastic wrap and lightly dust with flour. 

2) Line a clean surface with a large piece of plastic wrap, lightly dust the wrap with some flour. Place the dough on the wrap, lightly dust the top of the dough with more flour and cover the dough with another piece of plastic wrap. Roll the dough into a 7-by-16-inch rectangle. Remove the top plastic wrap and flip rolled dough onto a 4 1/2-by-14-inch rectangular tart pan with a removable bottom.

3) Gently press the dough into the pan. It’s okay of the dough tears, gently patch it back. Roll the rolling pin on top of tart pan to remove excess dough. Place the dough in the freezer for 30 minutes to firm up.  Preheat oven to 350F degree. Line the crust with parchment paper and fill with beans or pie weight. Bake for 20 minutes and lift the parchment paper to remove the weight.

4) Prick dough with a fork and bake for another 10 minutes. Let cool on a wiring rack.  When the crust is cooled. Prepare the fillings.



5)  This is the almond butter that I used.  In a microwave safe bowl, heat the almond butter until fluid and runny, about 30 seconds
.
6) and 7) Pour onto cooled crust and smooth with the back of a spoon.

8) Sprinkle the almonds and chocolate chips on top and gently press them into the almond butter. Place the torte in the freezer for 10 minutes to firm up.

Meanwhile, prepare the ganache and swirls.



9) In a small sauce pan, heat the cream until simmer. Remove from heat and add the salt, coffee, dark chocolate and cayenne pepper.

10) Stir until smooth. Let the chocolate ganache sit for about 8 minutes to cool off.

11)  and 12) Then, pour the chocolate ganache onto the tart and smooth the surface with the back of a spoon.




13) In a microwave safe bowl, heat the almond butter until runny, about 10 seconds. Fill a disposable pastry bag with the warmed almond butter and snip off the end of the bag.

14) Pipe the almond butter diagonally with zigzag lines across the torte.

15) and 16) With a toothpick, draw over the almond butter lines perpendicularly in a zigzag motion.  Refrigerate torte until set, about one hour. Cut into wedges and enjoy.



Pretty simple, right?  You’re actually just baking the crust and the rest are very simple to assemble.  I hope you’ll give this Smoky Chocolate Almond Torte a try.  It’s elegant enough to serve at dinner parties and simple enough to make on weekdays (yeah, that’s what I did).  Whether you’re the host of a party or an attendee, this Smoky Chocolate Almond Torte (and you) sure will be the crowd pleaser and get all the spot light if you share this with others.  Until next time, take care.

Valrhona Chocolate Crepe Layer Cake with Hazelnut Cream—Happy Birthday to My Hubby

It was my hubby’s birthday and I wanted to make him something special.  Since he’s a chocolate lover, it’s just very natural that I made him a chocolate cake.  This is no ordinary chocolate cake.  I make this cake with Valrhona Chocolate, Valrhona cocoa powder, and Valrhona chocolate pearls, my choice of chocolate!  (It might sounds like an advertising, but NO, Valrhona didn’t sponsor my post nor send me free chocolate to say this, although I secretly wished they did! LOL)  I just love the deep and rich chocolate flavor from Valrhona products. 



I originally saw the crepe layer cake from Martha’s site.  I know I have to make it someday.  Even though I didn't exactly use Martha’s recipe, this cake was definitely inspired by her. 



I promise not to reveal my hubby’s age. But the answer is in the picture above. If you can count, his age is exactly the number of crepes I used for this cake. Cool, huh?



Since it was a surprise cake for my hubby, I made the cake when he was at work. So, how did I get the picture above? I was pouring melted chocolate with my left hand and holding my camera and shooting with my right hand. Not an easy task because my camera is quite heavy. I almost dropped the whole pot of chocolate onto the cake, I mean, the chocolate and the pot!!! hahahaha….it was kind of fun though and I’m happy I’ve captured this image.



I just love the melted chocolate drizzle down the layers of crepes that are filled with hazelnut cream. So luscious and beautiful.



After the cake was chilled in the fridge and decorated with candied hazelnut and chocolate pearls, it’s all ready for the candle and cake cutting ceremony.



It was definitely a fun cake to make, and it’s almost too beautiful to cut into, almost. For those who do not know what to expect from the inside of the cake, it will certainly come as a surprise once the cake is sliced open.  I definitely love the gorgeous layers of this cake.



Although the candied hazelnut didn’t come out as I expected because the candy “tail” chipped a little when I pick them up from the parchment paper, they still tasted wonderful. I love the crunch and the toasted nutty flavor from the "candied" hazelnut. 



Here’s how the inside looks like, with all the layers of crepes and cream, and love. 



If you have a special birthday celebration, I strongly suggest you to make this cake.  It’s a lot easier to make than it looks.  Plus, you can (and you should) make this cake a day, or two, ahead of time, without having to worry that the cake will get 'dried out' when sitting inside the fridge.  I’m sure the person who receives this cake will be very pleased and be very surprised!



Happy Birthday, My Love!  Wish you good health, love and happiness.  May all your birthday wishes come true.  I look forward to celebrate many many more “layers” and birthdays with you.