DAVID'S RESTAURANT CHOCOLATE AMARETTO TORTE (With salt caramel cashews)
INGREDIENTS:
For Crust
1 1/2 C Chocolate cookie crumbs
3 oz Melted butter
For torte
19 oz chocolate callets - chopped into small pieces
1 C heavy cream - whipped
1 C heavy cream
3 oz. Amaretto
For Caramel
½ C water
1 C, Sugar
1 ½ C. chopped Salted cashews
2 T butter
1 T salt
¾ C heavy cream
METHOD:
For Crust
Mix cookie crumbs and warm butter together, press into the bottom of a 10" spring form pan
Place pan in refrigerator about 10-15 minutes until butter sets and crust stays intact when you touch it.
For torte
Combine liquid cream and amaretto in sauce pan and bring to boil
Pour hot cream over chocolate in a mixing bowl and whip until chocolate is completely melted,
Then place mixture over a bowl of ice and whip until the gnache is cool and starts tp thicken - about 30 seconds to a minute
Add whipped cream - fold together until smooth
Pour gnache on top of cookie crust and smooth out
Place torte in freezer until fully set
For Caramel
In medium size - very clean - rondo place the water and sugar , mix until sugar is desolved in water- put over high heat- shake pan as sugar begins to liquefy.
Stir sugar around until smooth light caramel color is reached
Add chopped cashews, butter, salt and cream
Boil until desired thickness and color are reached
Pour over the cold torte and smooth out with a palate knife
Place torte back in freezer until well set before trying to cut.
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