Sunday, November 13, 2011

Mini Cashew Toffee Crunch Chocolate Torte

Dont be drawn back looking at the old camera gave up on me and this is the best pic I can get....phewww

I must say that I had the most fun today making this individual torte.  Its baked in a petite loaf pan, makes a decent 5 slice.  Its super decadent and has the most unique flavor with bits of toffee in between.  I am surely going to try doubling this recipe for a get together.  The length of time taken to do this could easily be doubled for another loaf pan.

This will be my another sweet attempt in using the "Small Batch Baking" book.  Since my kids are getting bored of all the bakings that I have been recently doing, I cannot find a better way to experiment and eat it too by making small batches.  Maybe someday they will miss my cakes and beg me to do more. Till then dear visitors have fun looking at these small, mini desserts.

Source: Small Batch Baking


1 ounce fine quality semisweet chocolate, chopped
1 1/2 ounce fine quality unsweetened chocolate, chopped
1 1/2 tbsp unsalted butter, plus butter for greasing pans
3 tbsp flour
1/8 tsp baking powder
1/8 tsp salt
1 large egg
1/4 cup sugar
2 tsp heavy whipping cream
1/2 tsp vanilla
1/2 cup dry roasted cashew, finely chopped
2 tbsp toffee bits

Ganache, recipe follows


  • Preheat oven to 325 degrees. Lightly butter a petite loaf pan ( 2 cup capacity) about 5 x 3 inches. Line the bottom of the pan with foil allowing the ends hanging down lengthwise.  Lightly butter the foil and dust with flour and tapping out excess. Set pan aside.
  • place the chocolate and butter in a small microwave bowl and microwave in medium power until soft.  Stir well until smooth and set aside to cool.
  • Whisk together the dry ingredients and set aside.
  • Place the egg, sugar, cream and vanilla. Beat with a handheld mixer till mixture has lightened for about 30 seconds. Add the cooled, melted chocolate mixture and beat on medium speed until blended about 5 seconds.  Fold in the flour mixture with a rubber spatula until no streaks remain.  Pour the batter into the loaf pan.
  • Bake until the toothpick inserted in the center comes out clean approximately about 45 minutes. Transfer to wire rack an cool for 20 minutes.  Unmould the cake.  Clean the pan and line it now with parchement paper with sides extending over the pan.
  • Prepare the ganache according to the recipe.
  • Measure out 1/3 cup of the Ganache and set aside.  Stir the cashews and toffee bits into the remaining Ganache.
  • Cut the cake horizontally into three layers using a sharp knife. Place the bottom layer of the brownie cake, cut side up in the bottom of the lined pan.  Using a rubber spatula, spread half of the cashew  Ganache mixture and top with another layer of the cake. Spread remaining cashew Ganache mixture and top with the final cake layer pressing down gently.  Refrigerate for about 1 hour.  Using the ends of the parchement or foil, pull the cake out of the pan and place on a plate.  Spread the reserved Ganache over the top and sides of the cake.  Refrigerate for about another 1 hour.  Cut into slices while cold and serve room temperature.


4 ounce semisweet chocolate, chopped
1/2 cup whipping cream
1 tbsp unsalted butter
1 tbsp sugar

Place the cream, butter and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar melts.  Remove from heat, and pour on top of the chocolate in a bowl.  Let stand 1 minute, then stir until smooth.  Let cool to room temperature.

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