Chocolate Caramel Torte

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My aunt Inna used to make this torte when I was little and when I recently saw the waffles sold at the local Russian deli, memories came flooding back.  I decided to buy the waffles and try making the torte just by memory – no recipe on hand. Fortunately, this torte does not involve something I dread doing – working with dough! So, it’s a winner in my book. 🙂 The caramel for this torte used to be made simply by boiling a can of sweetened condensed milk for a couple of hours. The result produced the most creamy tasting golden caramel you could imagine. Back in the day, there wasn’t all the concern about BPA. Nowadays, I wouldn’t think to eat something that was boiled for 2 hours inside a can. So, to make my caramel, I emptied the can into a small BPA-free glass dish, set that dish inside a glass brownie pan, with about 1.5 inches of cold water in it, then baked at 350 for about 2 hours, stirring every now and then. You will know the caramel is done when it takes on a yummy “Wherther’s” caramel hue. If you accidentally overcook your caramel, and it turns a bit lumpy, that’s okay! It’s still edible! Set it aside and let cool for a little while.

As I said, I used pre-made waffles sold at the Russian store. This is how this torte was typically made. Not sure if these waffles can be obtained at a regular grocery store, but fortunately, most cities these days have an international deli of some sort that might carry these. They come in different shapes: circles, squares, rectangles, a flower; and there are usually 4-5 per package.

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Once the caramel has cooled for a little while, lay out the waffles, sheet by sheet, and spread a thin layer of the caramel on each one, with a knife or spatula, then stack another waffle on top. Repeat, until all the caramel is gone, and your torte looks like this:

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Leave the top waffle clear of any caramel – it will get a chocolate coating. Wrap the torte tightly in saran wrap and place in the fridge for a few hours.  This allows the caramel to soak through the waffles a bit, making the whole thing more gooey to the bite. In the meantime, dump a bag of chocolate chips (I prefer dark chocolate) into a “steam bath.” I created mine by just placing a glass dish on top of a pot filled half-way with boiling water at medium heat.

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Let the chocolate melt completely, stirring, until you reach this consistency and smoothness:

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Now pull the torte out of the fridge and lay on a sheet of wax paper, to begin covering it in chocolate. I used a spoon to cover the top, then a silicone brush to cover the sides:

DSCN0581Onto the top I sprinkled some crushed pecans, just for extra crunch and flavor.

That’s it!! Place the  finished product, uncovered back into the fridge to let the chocolate cool down and harden up. Serve Russian-style with some hot black tea and a slice of lemon.

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2 Responses to Chocolate Caramel Torte

  1. Mila Furman says:

    So nice to see a fellow Easter European recipe:) I made this cake as well on my site http://girlandthekitchen.com/musings-nove-god/
    Great site and will be visiting often!
    Have a wonderful New Year!

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