Nutcracker Opera Torte From Chef Rhys Lewis of The Williamsburg Lodge




DESSERT: NUTCRACKER OPERA TORTE
From Executive Chef Rhys Lewis
The Williamsburg Lodge, Colonial Williamsburg www.colonialwilliamsburg.com


Ingredients –For the Chocolate Cake Layer

1 Cup Butter
2 Cups Sugar
4 Eggs
2 Cups All Purpose flour
¼ tsp Salt
1 ½ tsp Baking Soda
2/3 Cup Buttermilk
1 tsp Vanilla
3 oz Unsweetened Chocolate, grated, melted

Method –For the Chocolate Cake Layer

Preheat oven to 325 degrees.
Grease and Flour a 10 inch round baking pan. Combine the butter and sugar in a mixing bowl and using a paddle on medium low speed cream the ingredients until light a airy.  Add the eggs one at a time and scrape the bowl down between each addition.  After the last egg is added beat the batter 1 additional minute.  Sift the All Propose Flour with the Salt.
Combine the Buttermilk and the Baking Soda and add it to the egg and sugar mixture alternately with the flour, blending until just smooth.  Add the Vanilla, and the melted chocolate and blend.  Pour the batter into the greased pan and bake for 1 hour at 325 degrees Remove the cake from the pan and allow to cool to room temperature, and chill in your refrigerator to firm up the cake.

Ingredients -For the “Nut Cracker” Layer

10 oz Peanut Butter
4 oz Milk Chocolate
2 oz Unsalted Butter
5 oz Sliced Almonds 
2 ½ oz Chopped Peanuts

Method -For the “Nut Cracker” Layer

Melt the Peanut Butter, Chocolate and unsalted Butter in a double boiler and stir to blend the ingredients.  Fold in the Almonds, and the Peanuts and spread on to a parchment paper and roll out to a thickness of 1/8 of an inch.  Cut on to 2- 10 inch circles.

Ingredients- For the Ganache Filling

8 oz Heavy cream 40%
12 oz Dark Chocolate 63% or 65% coins or chopped

Method- For the Ganache Filling

In a heavy bottom sauce pot bring heavy cream to a boil, and then remove from the heat. Place the chocolate in to a mixing bowl and add hot cream slowly onto finely chopped Chocolate and stir carefully until chocolate is completely dissolved.
Place the Ganache into a mixing bowl and whisk with a whip on second speed until light and fluffy. The texture will be very different than before the whipping.  Reserve the mixture at room temperature.

Ingredients- For the Enrobing Ganache

8 oz Heavy cream 40%
8 oz Dark Chocolate 63% or 65% coins or chopped

Method- For the Enrobing Ganache

In a heavy bottom sauce pot bring heavy cream to a boil, and then remove from the heat. Place the chocolate in to a mixing bowl and add hot cream slowly onto finely chopped Chocolate and stir carefully until chocolate is completely dissolved.
The texture of the Enrobing Ganache will be dark Chocolate in color and shiny looking in texture. Prepare this step last.

Final Assembly-For the Nut Cracker Opera Torte

Cut the chocolate cake into 3 equal layers horizontally using a long serrated bread knife.
Place one layer of cake on your cake stand and top with a portion of the whipped Ganache filling, and using an offset spatula spread it evenly over the cake surface. The layer of whipped Ganache needs to be very thin approximately 6 oz.  Place a nut layer on the Ganache and repeat the process until you have used both layers of the nut layer and all three layers of the chocolate cake.  Using the remaining Whipped Ganache ice the outside of the entire torte and refrigerate 2 hours.  Place the torte on a baking rack with a sheet pan underneath and pour the Enrobing Ganache over the torte to completely cover the torte with the Ganache. If the Ganache does not flow over the torte evenly use a spatula to assist in this process.
Cut the Torte with a hot knife wiping the knife each time and serve with your favorite Coffee.

Add your comment: