Popular
HERSHEY'S CHIPITS Sea Salt Caramel Torte Recipe
Details
- Time
- 1 hour 35 minutes
- Skill Level
- Intermediate
- Yields
- 12 servings
It's ganache with panache! Sweet and salty never tasted so good and looked so pretty! The secret? HERSHEY'S CHIPITS Sea Salt Caramel Chips.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 35 minutes
- Cool Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cupbutter or margarine, softened (175 mL or 1 1/2 sticks)
-
1 cuppacked light brown sugar (250 mL)
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1 cupgranulated sugar (250 mL)
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1 tspvanilla extract (5 mL)
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3eggs
-
2egg yolks
-
1 2/3 cupsall-purpose flour (400 mL)
-
3/4 cupHERSHEY'S Cocoa (175 mL)
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1 tspbaking soda (5 mL)
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3/4 tspsalt (4 mL)
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1 1/3 cupsmilk (325 mL)
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Sea salt caramel ganache
-
Additional HERSHEY'S Cocoa for dusting
Directions
Equipment Needed
Oven
Mixing Bowl
Mixer
Wire Racks
(2) 8-inch (20 cm) Round Baking Pans
Microwave-Safe Bowl
Microwave
Refrigerator
1
Heat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) round baking pans.
2
Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.
3
Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
4
Prepare Sea Salt Caramel Ganache. Place one cake layer on serving plate; carefully spread heaping 1/3 cup (75 mL) ganache over top of layer. Place second layer on top; repeat layering procedure with remaining ganache and cake layer.*
5
Garnish with cocoa sifted on top of torte and sprinkle with chopped caramel chips reserved from ganache.
Sea Salt Caramel Ganache:
- 1 2/3 cups HERSHEY'S CHIPITS Sea Salt Caramel Chips, divided (400 mL) (283g pkg.)
- 1/2 cup heavy whipping cream (125 mL)
- Coarsely chop 1 tbsp (15 mL) caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally or until desired spreading consistency.
* Note: To frost cake as photographed, double recipe for Sea Salt Caramel Ganache; sprinkle with reserved caramel chips and sea salt flakes, if desired.
