It is amazing how time flies! I started this blog just for fun but soon was hooked by it. This is my 100th post and cannot substantiate how much I have learned or how some readers have become close friends. It was incredible! Thank you everyone for all the love, encouragement and suggestions. Hugs and kisses!
I enjoyed getting in touch with so many like minded people out there! This is a real milestone and I thank everyone for reading, commenting and keeping me motivated. I have taken it slowly and experimented exclusively for the kick of it. There were times when I sat scratching my head not able to decide on a good recipe, feeling lazy, uninspired and eventually jumping up with sparks of enthusiasm discovering something that worked out differently. It was an awesome journey and I have enjoyed every minute of it.
There is no one source for this recipe…it was a mixture of what I read, saw and tasted…all put together. The cookie layer is not just a single type of cookie but odd cookies those are not eaten and less sweet rejects, combined together. (Do a pantry hunt for some mismatched cookies at the bottom of your cookie jars.) It was a free flowing thought and I even made the last layer after a day as it did not look good with the white chocolate layer alone. I would say there is no strict measurements too, but can use this as a guide. Increase or decrease ingredients and add more dry fruits and nuts. How interesting!
Tasty double chocolate torte!
- 3 cups crushed cookies
- 2 cups dates chopped
- few dry figs chopped
- 1½ cup almond chopped
- ¼ cup maple syrup
- 2½ tbsp cocoa powder
- 1 cup frozen blue berries
- 2 cups chopped white chocolate chunks
- 2 cups chopped milk chocolate chunks/semi-sweet chocolate
- Crush cookies in a ziplock/plastic bag using a rolling pin.
- Throw it in a blender with chopped dates, figs, almonds and maple syrup.
- Add cocoa powder and pulse in a blender to mix well. (It has to be sticky to roll into a ball.)
- Take a removable bottom baking pan/ spring form cake pan (7 X 2 inches).
- Cover the bottom with parchment paper for easy removal.
- Spread the mixture on the parchment paper and level the top.
- Keep this in a fridge until the chocolate is ready.
- Melt white chocolate chunks in a double boiler (see notes).
- Sprinkle frozen blue berries on the cold cookie layer and pour the white chocolate. (It hardens immediately after hitting the frozen berries so no leveling required.)
- Put it back in your fridge and allow it to firm.
- Melt chunks of chocolate using the double boiler method.
- Pour this over the white chocolate layer quickly before it hardens in the bowl.
- Firm it by cooling in the fridge.
- Remove the bottom of the baking pan and peel off parchment paper.
- Cut them into any fancy size pieces and enjoy.
- Double boiler – Place a container with water and boil the water, reduce heat and simmer. Place a bowl that fits on top without touching the water. Add chocolate into the top bowl and let it melt by the steam from the water below.
- I found a ceramic bowl and silicon spatula make it easier to pour.
I dedicate this torte to all my readers who made this blog a sweet venture! Love you all!!!