Chocolate Museum- Burlington Wisconsin

A museum all about chocolate


Tuxedo Truffle Coffee Torte

Tuxedo Truffle Coffee Torte

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Tuxedo Truffle Coffee Torte
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Winner of the 2017 Chocolate Extravaganza
Tuxedo Truffle Coffee Torte
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Winner of the 2017 Chocolate Extravaganza
Ingredients
Torte
  • 3/4 lb butter cut into small pieces
  • 1-1/2 lbs Nestle semi-sweet chocolate broken into 1/2 oz pieces
  • 4 large eggs
  • 4 large egg yolks
  • 1 tsp Nescafe medium roast
White Chocolate Mousse
  • 6 oz Nestle white chocolate broken into pieces
  • 2 T water
  • 1/2 cup heavy cream
White Chocolate Ganache
  • 3/4 cup heavy cream
  • 1 T butter
  • 12 oz white chocolate broken into pieces
Dark Chocolate Ganache
  • 3/4 cup heavy cream
  • 1/2 tsp Tia Maria
  • 9 oz semi-sweet chocolate broken into pieces
Servings:
Units:
Instructions
Torte
  1. Preheat oven to 300 degrees. Lightly coat the insides of a 9-inch spring form pan. In a double boiler melt chocolate along with the butter and Nescafe. Transfer to a bowl and cover with saran wrap. In a double boiler place the eggs and yolks in pan. Whisk until eggs are 110 degrees about 2 to 3 minutes. Transfer the eggs to the bowl of an electric mixer. Whisk on high until eggs become light in color. Remove bowl and fold in a third of the eggs into melted chocolate. Add the remaining eggs and fold gently. Pour into pan and bake 1 hour to 1 hour 15 minutes until the internal temperature of the cake reaches 170 degrees. Cool for 45 minutes pressing down the sides to make the cake as flat a surface as possible. Remove sides but leave bottom.
White Chocolate Mousse
  1. In a double boiler melt chocolate and water. Remove from heat and set aside. Using a hand-held whisk whip ½ cup cream until stiff. Fold the rest of the whipped cream into the chocolate until combined. Cover and refrigerate.
White Chocolate Ganache
  1. Heat cream and butter into a sauce pan over medium heat. Bring to a boil. Place chocolate in to a steel bowl. Pour cream over chocolate to stand for 5 minutes. Stir until smooth. Set aside and cover.
Dark Chocolate Ganache
  1. Heat cream and butter and Tia Maria over medium heat. Bring to boil. Place chocolate in a bowl and pour over chocolate. Stir until smooth. Cover. Remove cake and spread white chocolate mousse evenly over the top and sides of the cake. Place in freezer for 1 hour. Reserve and refrigerate 1 cup of white chocolate ganache for piping stars on top. Pour remaining white chocolate ganache over cake smoothing it out. Refrigerate for 30 minutes. Take the dark chocolate ganache and using a star tip pipe chocolate stars and rest of the white chocolate ganache in a desired pattern. Refrigerate one hour before serving.
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Chocolate Baklava

Chocolate Baklava

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Chocolate Baklava
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Oh my goodness. Honey, pistachios, cinnamon. . . what's not to love. Gooey Greek Baklava. ~ from Burlington's Chocolaty Treasures
Servings
24 servings
Cook Time
35 min
Servings
24 servings
Cook Time
35 min
Chocolate Baklava
Votes: 0
Rating: 0
You:
Rate this recipe!
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Oh my goodness. Honey, pistachios, cinnamon. . . what's not to love. Gooey Greek Baklava. ~ from Burlington's Chocolaty Treasures
Servings
24 servings
Cook Time
35 min
Servings
24 servings
Cook Time
35 min
Ingredients
  • 3/4 cup honey
  • 1/2 cup water
  • 1 stick cinnamon 3" stick
  • 1 cup hazelnut-chocolate spread like Nutella
  • 1/2 cup toasted hazelnuts coarsely chopped
  • 1/2 cup roasted pistachios coarsely chopped
  • 1/3 cup blanched, toasted almonds coarsely chopped
  • 1/3 cup toasted walnuts coarsely chopped
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • cooking spray
  • 24 14x9 inch sheets frozen phyllo dough thawed
  • 1/2 cup butter
Servings: servings
Units:
Instructions
  1. Combine first 3 ingredients in medium saucepan over low heat. Stir until honey dissolves. Increase heat to medium; cook, without stirring until candy thermometer registers 230 degrees (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
  2. Preheat oven to 350
  3. Place hazelnut-chocolate spread in microwave-safe bowl; microwave on high for 30 seconds or until melted.
  4. Combine hazelnuts and next 5 ingredients.
  5. Lightly coat a 9x13 inch glass or ceramic baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying out while you work), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of the dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter.
  6. Drizzle abut 1/3 cup of melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of the nut mixture (about 1/2 cup).
  7. Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture. Top last layer of nut mixture with remaining 6 sheets of phyllo, each lightly brushed with butter. Press gently into pan.
  8. Using a sharp knife, make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions. Bake at 350 for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on wire rack. Keep covered until ready to serve.
Recipe Notes

From Cookbook #3 Burlington's Chocolaty Treasures. 

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Chocolate Cake

Chocolate Cake

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Chocolate Cake
Votes: 2
Rating: 4
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Easy as pie. Errr, cake. Kid-approved. Our Professional Cake Tasters agreed that this is the best chocolate cake. If you have a kid handy, invite him/her to help with the prep.
Servings Prep Time
1 9x13 pan 15 min
Cook Time
40 min
Servings Prep Time
1 9x13 pan 15 min
Cook Time
40 min
Chocolate Cake
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Easy as pie. Errr, cake. Kid-approved. Our Professional Cake Tasters agreed that this is the best chocolate cake. If you have a kid handy, invite him/her to help with the prep.
Servings Prep Time
1 9x13 pan 15 min
Cook Time
40 min
Servings Prep Time
1 9x13 pan 15 min
Cook Time
40 min
Ingredients
  • 3 cups flour
  • 2 cups sugar
  • 1/4 cup cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 tbsp vinegar yes. vinegar. in cake.
  • 3/4 cup salad oil
  • 2 cups cold water
Servings: 9x13 pan
Units:
Instructions
  1. Mix the dry ingredients with a whisk. Make a well and add the 4 liquids. Stir with a fork.
  2. Pour into ungreased 9x13 (standard) pan. Bake at 350 degrees for 35 to 40 minutes.
  3. Frost with easy fudge frosting. However, on particularly hectic days I have been known to sprinkle a bit of powdered sugar over the top and dash off to the potluck.
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