75g caster sugar
1 tbsp golden syrup
25g unsalted butter
1 shot Hazelnut Praline Coffee
½ tsp vanilla extract
Pinch of salt
60g Coco Pops
150g toasted skinned hazelnuts, roughly chopped
250g milk chocolate
1 tsp Hazelnut Praline Coffee (ground)
220g 80% or 85% dark chocolate
60ml shot Hazelnut Praline Coffee
1 tsp vanilla extract
2 tbsp Frangelico (optional)
Whipped cream to serve
1 To make the caramel, place ¼ cup of water in a bottom of a medium saucepan pot (enough to hold 1L water) add syrup and sugar, on medium low heat, cook caramel until it reaches a deep golden colour. Turn off heat, add cream and coffee slowly, while stirring, also add butter, extract and salt. Once all is combined, leave it in the fridge while you make the base.
2 To make the base, melt milk chocolate over a water bath, add half the hazelnuts, all the coco pops and the ground coffee, and pour into a 27cm tart tin.
3 Place in fridge to set. Meanwhile make the ganache topping.
4 Bring cream and coffee to simmer, don’t let it come to the boil, pour over chocolate and let it sit for 2-3 minutes. Stir with a spatula until smooth and set aside.
5 Remove the base from the fridge, spread caramel over, but take care so the caramel doesn’t go all the way to the edge, leave about a 1cm gap.
6 Sprinkle over the rest of the hazelnuts and put the base in the freezer for 5mins to set.
7 Finally pour the ganache on top, then let it set in fridge or freezer until firm, 2 hours to overnight.
1 The torte can be stored in the freezer in an airtight container, but leave it out at room temperature for at least 2 hours before serving.
2 Decorate with gold leaf or your choice of topping.
3 Serve with slightly sweeten whipped cream.
The Carousel thanks Gloria Jean’s Coffee for this recipe