Talon Lodge Recipes:
Chocolate Caramel Torte

Chocolate Flourless Cake: This is a four step cake.

Preheat oven to 350 degrees.
INGREDIENTS:

12 Large Eggs Separated
9 oz. Semisweet Chocolate
3 ½ oz Sugar
1 ½ oz Sugar

DIRECTIONS:
Melt chocolate in a bowl over a double boiler and cool to room temperature.
Whip egg yolks in a kitchen-aid or with a hand mixer adding 3 ½ oz of sugar until the mixture thickens and turns a pale yellow.  Set aside.
Whip egg whites adding 1 ½ oz of sugar until stiff peaks are formed.  Fold entire yolk mixture into cooled chocolate. Slowly Fold in ½ the egg whites till mixed. Add remaining egg whites until fluffy.
Pour into 2 greased sheet pans, spread evenly.
Bake about 8 minutes or until the center is spongy.  Cool and refrigerate.

Caramel Layer
INGREDIENTS:

14 oz. sugar
7 oz. honey
1 ½ oz tremoline ( inverted sugar )
3 ½ cups heavy cream
1 oz. butter
Candy Thermometer

DIRECTIONS:
Combine the first 4 ingredients in a 2 qt. pot.  Cook on medium flame stirring occasionally. Mixture will foam up slightly.  Cook until the thermometer reaches 220 degrees.  Start stirring the mixture constantly until it reads 240 degrees (soft ball stage).  Remove from the heat and stir in the butter.
Pour over one of the chocolate flourless cakes and place in the freezer to set. 
Once set, place the other flourless cake on top of the caramel layer

Chocolate Carmel Mousse
INGREDIENTS:

8 ½ oz. chopped chocolate-like valhrona, calabeut, or cocoa berry
3 ½ oz butter
10 ½ oz sugar
7 oz. hot cream
24 oz. cream

DIRECTIONS:
Melt chocolate and butter in a bowl together over a double boiler.  When melted set chocolate aside.  Start cooking the sugar in a sauce pan with ½ cup of water.  Make sure to not stir or let any sugar get on the sides of the pan.  Doing so will cause the sugar to crystallize.  Cook until it has the amber color of a copper pot. Add hot cream to sugar and whisk together till blended.  Strain and pour over chocolate butter mixture. Whip 24 oz. of cream till soft peak, and fold into mixture.  Place on top of 2nd chocolate flourless cake.  Put back in the freezer for 1-2 hours or until set.


Ganache
INGREDIENTS:

32 oz. chopped good chocolate
20 oz. heavy cream

DIRECTIONS:
Heat heavy cream in a sauce pan to a boil.  Place chopped chocolate in a medium size bowl and add cream.  Stir well.  Pour mixture over the chocolate caramel mousse layer.  Place back in the freezer until the ganache is set. 

Garnish with fresh berries, powdered sugar, or sugar work

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