Carnessas Chocolate Praline Torte Food

CHOCOLATE-TOPPED PRALINES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
• Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
• Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

CHOCOLATE PRALINE TORTE

Steps:

• In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside. , Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. , For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff. , Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

CARNESSA'S CHOCOLATE PRALINE TORTE

Steps:

• Preheat the oven to 325 degrees.
• In a saucepan, combine brown sugar, 1/4 cup cream, and butter. Heat until melted. Divide and pour into two 9" greased round cake pans. Sprinkle with the pecans.
• Prepare the cake mix and pour over the pecans.
• Bake until cake springs back when touched or toothpick comes out clean. Cool 10 minutes in pan, then invert to wire racks.
• Beat cream to soft peaks. Add sugar and vanilla and beat until stiff.
• Place a layer of the cake on the cake plate. Spread with half the whipping cream. Top with other layer and remaining cream.

GRILLED CHILI LIME CORN

Steps:

• Prepare chili-lime spread by mixing all the ingredients together.
• Heat coals or gas grill.
• Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
• Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
• Pull husks up over ears and secure ends with fine wire(I don't secure mine)
• Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
• Serve corn with remaining spread.
• ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.

GENOISE TORTE WITH CHOCOLATE- AND PRALINE-CARAMEL MOUSSES

Steps:

• Sprinkle 1 teaspoon gelatin over 2 tablespoons water in a heatproof bowl. Sprinkle remaining 1/2 teaspoon gelatin over 1 tablespoon water in another heatproof bowl. Let soften about 3 minutes.
• Bring sugar and 1/2 cup water to a boil in a medium saucepan over high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns dark amber, about 10 minutes. Remove from heat. Slowly add 1 cup cream and the butter, stirring until butter has melted. Put 2/3 cup caramel into a medium bowl; set aside. Stir remaining caramel and the unsweetened chocolate in another medium bowl; set aside.
• Set 1 bowl of softened gelatin over a pan of simmering water, and stir until gelatin has melted. Repeat with remaining bowl of gelatin. Pour larger batch of gelatin into plain caramel. Pour smaller batch of gelatin into chocolate caramel. Let cool completely, stirring occasionally, 10 to 12 minutes.
• Whisk remaining 1 1/4 cups cream in a medium bowl until stiff peaks form. Fold one-third of the whipped cream into plain caramel mixture; fold remaining whipped cream into chocolate-caramel mixture. Refrigerate the mousses until slightly firm, about 10 minutes. Stir almond praline into plain caramel mousse.
• Stir Cognac and simple syrup in a small bowl. Assemble torte: Place 1 cake rectangle on a platter; brush with one-quarter of the Cognac syrup. Spread with half the chocolate-caramel mousse. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with praline-caramel mousse. Refrigerate 10 minutes to set. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with remaining chocolate-caramel mousse. Top with remaining cake rectangle; brush with remaining syrup. Clean edges with an offset spatula. Refrigerate until firm, about 30 minutes. Sprinkle with bittersweet chocolate shavings.

FARMHOUSE HOLIDAYS DOUBLE CHOCOLATE PRALINE-FUDGE CAKE

Steps:

• Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.
• CAKE --
• Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.
• In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.
• Add butter mixture to milk mixture, blending to smooth.
• In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!
• Pour batter into prepared pans; bake for 22-24 minutes (set).
• Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.
• GANACHE --
• Microwave chips and cream in a glass bowl 2-3 minutes until melted.
• Whisk until smooth; gradually add butter, continuing to whisk away the lumps.
• Cool--whisking every 15-20 minutes--until of spreading consistency.
• Makes about 2 cups.
• FROSTING --
• Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.
• Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.
• Immediately---pour over cake.
• Makes nearly 2 cups.
• FINISH THE CAKE --
• Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).
• Chill cake for 1/2 hour.
• Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.
• Freeze if desired--thaw at room temp 4-6 hours.

PUMPKIN PRALINE TORTE

Steps:

• In a heavy saucepan, combine brown sugar, butter and cream.
• Cook and stir over low heat until sugar is dissolved.
• Pour into two well-greased 9-in round cake pans.
• Sprinkle with pecans, cool.
• In a mixing bowl, beat eggs, sugar and oil.
• Add pumpkin and vanilla.
• Combine dry ingredients; add to pumpkin mixture and beat until just blended.
• Carefully spoon over brown sugar mixture in pans.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes; remove from pans to wire racks to cool completely.
• Place one cake layer, praline side up, on a serving plate.
• In a mixing bowl, beat cream until soft peaks form.
• Beat in sugar and vailla.
• Spread two-thirds over first cake layer.
• Top with second layer and remaining whipped cream.
• Sprinkle with additional pecans if desired.
• Store in the refrigerator.

RAW DATE NUT TORTE

Steps:

• In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
• In a food processor, combine dates and lemon juice until smooth and creamy.
• Spread the frosting on top of the torte.
• Sprinkle on chopped walnuts (optional).
• May or may not refrigerate before serving. Firmer for cutting if refrigerated.

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

CARNE ASADA LORENZA

Steps:

• Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
• Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
• One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
• If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
• Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
• Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.

PRALINE TORTE WITH CHOCOLATE TRUFFLE FILLING

Steps:

• Heat oven to 375. Grease and flour three 8 or 9 inch round cake pans. In medium bowl, combine flour, baking powder and salt; set aside. In small bowl, beat egg whites until soft peaks form; set aside.
• In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Fold in egg whites. Pour batter into greased and floured pans.
• Bake at 375 for 15-20 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely.
• In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Remove from heat; stir in 1 T. butter and 1/3 cup of whipping cream. If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.
• Line cookie sheet with foil. In small skillet over low heat, cook almonds and 1/4 cup of sugar, stirring constantly, until sugar is melted and almonds are coated. Place on foil-lined cookie sheet; cool. Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin. Set aside.
• Assemble torte 2 to 3 hours before serving. Place 1 cake layer on serving plate; spread with half of filling. Repeat with second cake layer and remaining filling. Top with remaining cake layer. In small bowl, combine 1 1/2 cups whipping cream, 1 T. sugar, instant coffee granules and almond extract; beat just until stiff peaks form. DO NOT OVERBEAT.
• Reserve 2 T. crushed almonds for garnish; fold in remaining crushed almonds. Frost top and sides of cake. Before serving, garnish with reserved crushed almonds. Cover; store in refrigerator.