Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Sweet Kiss Torte

Maggiano's Little Italy Recipe

10 ounces bittersweet chocolate, chopped
3 1/2 ounces unsweetened chocolate, chopped
13 ounces butter
8 ounces hazelnuts, toasted and chopped
13 1/2 ounces egg yolks
9 ounces egg whites
1 cup super fine sugar
Parchment paper
Pan coating (as needed)

Coat springform pan with pan coating and place a parchment circle on bottom of pan. Melt chocolates and butter in bowl over low simmering water. Once melted, set aside to cool slightly.

Toast hazelnuts in a 350 degree  oven with fan for 15 minutes until golden brown. Let cool then rough chop in food processor. Mix into chocolate butter mixture.

In small mixer with whip attachment, whip yolks with 1 cup of sugar until very thick and pale (about 5 minutes). Fold into chocolate nut mixture, transfer to another bowl.

In clean small mixer with whip attachment, whip egg whites with remaining super fine sugar until stiff (but not dry) until peaks form. Fold egg whites into chocolate/yolk mixture to lighten. Then fold in remaining whites until completely incorporated.

Pour into 10-inch springform pans that have been lined with paper and sprayed with pan coating.

Bake in 325 degree oven with  for 1 hour and 15 minutes to 1 hour and 30 minutes until cake edges crack slightly and cake is well risen and wooden skewer comes out moist-crumb. Let stand 15 to 20 minutes and then loosen sides of spring form and remove to cool completely. Store at room temperature.

To Assemble (per plate):
1 Dolce Baci Torte
2 ounces hot fudge
1 dollop fresh whipped cream
3 small white chocolate hearts
1 large dark chocolate heart
1 small dark chocolate heart
Powdered sugar
Small strawberries, sliced into 4 slices

Cut 10-inch cake into 10 servings. Place one slice in middle of dessert plate. Place dollop of whipped cream on top of cake with spoon. Pour hot fudge over top of cake to form 2 pools on either side of cake. Place sliced strawberries on right pool to appear as if cascading down from whipped cream.

Place small white chocolate heart and large dark chocolate heart in whipped cream and one small dark chocolate heart and 2 small white chocolate hearts on strawberries. Dust cake and entire center of plate lightly with powdered sugar.

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