CHOCOLATE-CARAMEL TURTLE TORTE
Watch this My Food and Family video to learn how to make this delicious Chocolate Caramel Turtle Torte. The chocolate caramel turtle flavors are heavenly.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry chocolate pudding mix to the cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
- Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
- Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl 2 min. or until blended, stirring after each minute. Cool 10 min. Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE TURTLES® (THE CANDY)
Chocolate turtles like you buy at the store made in your kitchen.
Provided by AnastasiaLS1
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h25m
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange pecans on a baking sheet.
- Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Line a baking sheet with aluminum foil; grease with butter.
- Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
- Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
- Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 16.2 g, Cholesterol 6.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 33.7 mg, Sugar 13.5 g
TURTLE TART WITH CARAMEL SAUCE
Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. -Leah Davis, Morrow, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.
Nutrition Facts : Calories 632 calories, Fat 51g fat (24g saturated fat), Cholesterol 82mg cholesterol, Sodium 93mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.
SALTED CARAMEL CHOCOLATE TORTE
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Provided by James Martin
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Nutrition Facts : Calories 925 calories, Fat 69 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium
CHOCOLATE TURTLE CAKE
No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
CHOCOLATE-COVERED CARAMEL NUT TURTLES
Steps:
- Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;
CHOCOLATE AND CARAMEL TURTLES
Steps:
- Grease 2 large cookie sheets; set aside. In a double boiler or a microwave set on low power, melt the caramels and butter, stirring frequently until smooth.
- Arrange 36 groups of 3 nuts 2 inches apart on prepared cookie sheets (see photo, opposite). Spoon melted caramel by teaspoons on top of the nuts. Cool for 15 minutes.
- In a double boiler or a microwave set on low power, melt the chocolate chips, stirring frequently until smooth. Spoon the melted chocolate by teaspoons over each caramel turtle. Spread the chocolate with a spatula. Let candies set at room temperature, or to speed up the setting process, refrigerate briefly.
X-TREME CHOCOLATE DOUBLE-NUT CARAMEL LADYFINGER TORTE RECIPE COURTESY SOUTHERN LIVING MAGAZINE
Steps:
- Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
- Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
- Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
- Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
- Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
- Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.
CHOCOLATE-CARAMEL MARSHMALLOW TORTE
Marshmallow torte anyone? Delight in the richness of this Chocolate-Caramel Marshmallow Torte that includes melted caramels for a spectacular finish.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Spray 9-inch round pan with cooking spray; cover bottom of pan with waxed paper. Microwave 1 cup chopped chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Pour into prepared pan.
- Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen cake. Invert cake onto platter. Remove and discard waxed paper. Cool cake slightly.
- Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Sprinkle marshmallows and remaining chopped chocolate over torte; drizzle with caramel sauce.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 30 g, Protein 4 g
SALTED CARAMEL CHOCOLATE TORTE
Salted caramels are all the rage and are actually quite yummy. President's Choice sells them in Canada but unfortunately, I was unable to get any to decorate the top of this cake. It didn't really matter because it was still decadently delicious.
Provided by Irmgard
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
- Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
- Chill for 10 minutes.
- Reserve 2 tablespoons of the caramel.
- Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
- Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
- Chill for 20 minutes while you make the chocolate layer.
- Gently melt the chocolate in the top of a double boiler.
- Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
- Once the chocolate has melted, turn off the heat but leave the double boiler where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce.
- Sift in the icing sugar and stir in with the vanilla extract.
- Lift off the heat and let the mixture cool for 10 minutes.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre.
- Then ladle or pour in the rest and gently shake to smooth the surface.
- Chill for at least 5 hours or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
- Dot the chocolates on top.
- Spoon the reserved caramel-cream mixture into a small food or freezer bag.
- Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
- Chill until ready to serve.
- Scatter with a pinch or two of sea salt before serving, then thinly slice.
Nutrition Facts : Calories 545.1, Fat 38.3, SaturatedFat 23.4, Cholesterol 128, Sodium 720.1, Carbohydrate 49.9, Fiber 0.5, Sugar 3.3, Protein 3.9
CHOCOLATE-CARAMEL TURTLE TORTE
This layer cake includes layers of devil's food cake, pudding, whipped topping, caramels, and pecans for a simple yet elegant dessert.
Provided by Allrecipes Member
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry chocolate pudding mix to the cake mix before mixing with liquid ingredients. Cool cakes in pans 10 minutes; invert onto wire racks. Remove pans. Cool cakes completely.
- Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 minutes; stir. Microwave 2 minutes or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 minutes Cool 15 minutes. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 minutes or until chilled.
- Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl 2 minutes or until blended, stirring after each minute. Cool 10 minutes Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 51.4 g, Cholesterol 22.2 mg, Fat 10.4 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 508.6 mg, Sugar 78.3 g
CHOCOLATE CARAMEL TARTS
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 dozen tartlets
Number Of Ingredients 15
Steps:
- Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
- Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
- Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
- Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
- Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.
CHOCOLATE CARAMEL TART
Steps:
- Make crust:
- Blend flour, sugar, lemon eel and slat in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes.
- Preheat oven to 400°F. Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce crust all over with fork. Freeze 15 minutes.
- Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. continue to bake until crust id golden, about 10 minutes (crust sides may shrink slightly.) Transfer to rack and cool.
- Make chocolate filling:
- Bring cream to boil in heavy small saucepan and whisk until smooth. Spread 1 cup chocolate filling in prepared crust. Refrigerate until firm, about 45 minutes. reserve remaining filling in saucepan.
- Make caramel filling:
- stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20 minutes.
- Spoon caramel filling over chocolate filling. Pipe of drizzle reserved chocolate filling decoratively over cararmel (if chocolate is too firm to pour, warm slightly over low heat). Refrigerate tart until caramel is firm, at least 1 hour. (Can be made 2 days ahead. Cover keep chilled.)
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