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HERSHEY'S CHIPITS Sea Salt Caramel Torte Recipe

Name: HERSHEY'S CHIPITS Sea Salt Caramel Torte Recipe | Recipes
Prep time: 30 min
Total time: 95 min
Yield: 12 servings
Ingredients: 3/4 cup butter or margarine, softened (175 mL or 1 1/2 sticks); 1 cup packed light brown sugar (250 mL); 1 cup granulated sugar (250 mL); 1 tsp vanilla extract (5 mL); 3 eggs; 2 egg yolks; 1 2/3 cups all-purpose flour (400 mL); 3/4 cup HERSHEY'S Cocoa (175 mL); 1 tsp baking soda (5 mL); 3/4 tsp salt (4 mL); 1 1/3 cups milk (325 mL); Sea salt caramel ganache; Additional HERSHEY'S Cocoa for dusting

Details

Timing
Timing
Total:
Bake:: 35 Min.
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 12 servings

It's ganache with panache! Sweet and salty never tasted so good and looked so pretty! The secret? HERSHEY'S CHIPITS Sea Salt Caramel Chips.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 35 minutes
Cool Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

butter or margarine, softened (175 mL or 1 1/2 sticks)
1 cup

packed light brown sugar (250 mL)
1 cup

granulated sugar (250 mL)
1 tsp

vanilla extract (5 mL)
3

eggs
2

egg yolks
1 2/3 cups

all-purpose flour (400 mL)
3/4 cup

HERSHEY'S Cocoa (175 mL)
1 tsp

baking soda (5 mL)
3/4 tsp

salt (4 mL)
1 1/3 cups

milk (325 mL)
Sea salt caramel ganache
Additional HERSHEY'S Cocoa for dusting

Directions

Equipment Needed 

Oven

Mixing Bowl

Mixer

Wire Racks

(2) 8-inch (20 cm) Round Baking Pans

Microwave-Safe Bowl

Microwave

Refrigerator

Heat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) round baking pans.

Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.

Prepare Sea Salt Caramel Ganache. Place one cake layer on serving plate; carefully spread heaping 1/3 cup (75 mL) ganache over top of layer. Place second layer on top; repeat layering procedure with remaining ganache and cake layer.*

Garnish with cocoa sifted on top of torte and sprinkle with chopped caramel chips reserved from ganache.

Sea Salt Caramel Ganache:

1 2/3 cups HERSHEY'S CHIPITS Sea Salt Caramel Chips, divided (400 mL) (283g pkg.)
1/2 cup heavy whipping cream (125 mL)
Coarsely chop 1 tbsp (15 mL) caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally or until desired spreading consistency.

* Note: To frost cake as photographed, double recipe for Sea Salt Caramel Ganache; sprinkle with reserved caramel chips and sea salt flakes, if desired.