Chocolate Turtle Torte
Recipe by Keith Chinn, Pastry Chef, NP Bakery Café and Coffee Bar
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
Yield: 12 servings
Chocolate Roulade (recipe included)
Caramel Filling (recipe included)
Chocolate Anglaise (recipe included)
Prepare Chocolate Roulade. Prepare Caramel Filling and pour mixture on top of the Chocolate Roulade. Place the 9 x 13-inch pan in a level spot in the freezer. Once cooled, prepare Chocolate Anglaise. Gently pour and spread mixture over cooled caramel layer.
Refrigerate overnight for best results. Cut and serve.
Chocolate Roulade
1 1/2 ounces (5 tablespoons + 2 teaspoons) cocoa powder
3 ounces (about 5 large) egg yolks
3 ounces (1/4 cup + 2 tablespoons) granulated sugar
4 ounces (4 large) egg whites
pinch cream of tartar
2 ounces (1/4 cup) granulated sugar
For the Chocolate Roulade
Preheat oven to 350 degrees. Sift cocoa powder. Whip egg yolks with first weight of sugar for about 5 minutes or until it forms ribbons. Whip egg whites, cream of tartar, and remaining sugar to stiff peaks. Gently fold cocoa powder and meringue, alternately, into egg yolk mixture until blended. Spread into a greased 9 x 13-inch pan and bake for approximately 8 to 10 minutes. The cake should be cooked, but still very moist.
Caramel Filling
12 ounces (1 1/2 cups + 2 tablespoons) granulated sugar
8 ounces light corn syrup
6 gelatin sheets
6 1/2 ounces (1 stick + 5 tablespoons) unsalted butter
10 ounces (1 1/4 cups) heavy cream
1 pound toasted pecans
For the Caramel Filling
Combine sugar, corn syrup, and a little water in a clean saucepot (make sure the mixture comes up only about 1/4 of the way up the pot; you will need some room for the boiling mixture). Cook over medium-high heat to 310 degrees, or until it starts smoking.
Bloom gelatin in a little cold water. When sugar mixture starts smoking, turn off heat, and slowly add butter, a little at a time, stirring constantly. (BE CAREFUL! The caramel mixture will start splashing. This is why you want plenty of room in the pot.) Next, stir in cream and melted gelatin. Lastly, stir in pecans.
Chocolate Anglaise
3 cups half-and-half
1 teaspoon vanilla
6 egg yolks
2 1/2 ounces (1/4 cup + 1 tablespoon) sugar
12 ounces bittersweet chocolate
For the Chocolate Anglaise
Bring half-and-half and vanilla to a boil in a saucepot. Combine egg yolks and sugar, and stir in a small amount of the boiling mixture. Once combined, add that to the saucepot and cook over medium-low heat to 180 degrees, or until the mixture coats the back of a wooden spoon. Strain through a fine mesh strainer into a bowl containing the chocolate.
Stir until smooth.
NP Bakery Café and Coffee Bar
at The Diner at North Point
2355 Mansell Road, Alpharetta
770/650-6400
thedineratnorthpoint.com
Chocolate Roulade (recipe included)
Caramel Filling (recipe included)
Chocolate Anglaise (recipe included)
Prepare Chocolate Roulade. Prepare Caramel Filling and pour mixture on top of the Chocolate Roulade. Place the 9 x 13-inch pan in a level spot in the freezer. Once cooled, prepare Chocolate Anglaise. Gently pour and spread mixture over cooled caramel layer.
Refrigerate overnight for best results. Cut and serve.
Chocolate Roulade
1 1/2 ounces (5 tablespoons + 2 teaspoons) cocoa powder
3 ounces (about 5 large) egg yolks
3 ounces (1/4 cup + 2 tablespoons) granulated sugar
4 ounces (4 large) egg whites
pinch cream of tartar
2 ounces (1/4 cup) granulated sugar
For the Chocolate Roulade
Preheat oven to 350 degrees. Sift cocoa powder. Whip egg yolks with first weight of sugar for about 5 minutes or until it forms ribbons. Whip egg whites, cream of tartar, and remaining sugar to stiff peaks. Gently fold cocoa powder and meringue, alternately, into egg yolk mixture until blended. Spread into a greased 9 x 13-inch pan and bake for approximately 8 to 10 minutes. The cake should be cooked, but still very moist.
Caramel Filling
12 ounces (1 1/2 cups + 2 tablespoons) granulated sugar
8 ounces light corn syrup
6 gelatin sheets
6 1/2 ounces (1 stick + 5 tablespoons) unsalted butter
10 ounces (1 1/4 cups) heavy cream
1 pound toasted pecans
For the Caramel Filling
Combine sugar, corn syrup, and a little water in a clean saucepot (make sure the mixture comes up only about 1/4 of the way up the pot; you will need some room for the boiling mixture). Cook over medium-high heat to 310 degrees, or until it starts smoking.
Bloom gelatin in a little cold water. When sugar mixture starts smoking, turn off heat, and slowly add butter, a little at a time, stirring constantly. (BE CAREFUL! The caramel mixture will start splashing. This is why you want plenty of room in the pot.) Next, stir in cream and melted gelatin. Lastly, stir in pecans.
Chocolate Anglaise
3 cups half-and-half
1 teaspoon vanilla
6 egg yolks
2 1/2 ounces (1/4 cup + 1 tablespoon) sugar
12 ounces bittersweet chocolate
For the Chocolate Anglaise
Bring half-and-half and vanilla to a boil in a saucepot. Combine egg yolks and sugar, and stir in a small amount of the boiling mixture. Once combined, add that to the saucepot and cook over medium-low heat to 180 degrees, or until the mixture coats the back of a wooden spoon. Strain through a fine mesh strainer into a bowl containing the chocolate.
Stir until smooth.
NP Bakery Café and Coffee Bar
at The Diner at North Point
2355 Mansell Road, Alpharetta
770/650-6400
thedineratnorthpoint.com