Start from scratch, without starting from scratch.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Cappuccino Chocolate Mousse:
24 fl oz (3 cups) heavy cream
4 oz (1/2 cup) cappuccino base or strongly brewed espresso, cooled
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
8 fl oz (1 cup) heavy cream, whipped to soft peaks


Cappuccino Cream:
32 fl oz (4 cups) heavy cream
4 fl oz strongly brewed espresso, chilled
36 chocolate scrolls (optional)
1 tsp dark cocoa powder (optional)

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add 3 pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 2 inch squares.

Cappuccino Chocolate Mousse:
Combine cream and cappuccino base. Bring cream mixture just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

Cappuccino Cream:
Whip cream to soft peaks. Add espresso and gently mix until blended.

To Assemble:
Pipe mousse into the base of a shot glass, top with torte squares and alternate until glass is full. Dollop coffee cream on the top of each glass and garnish with chocolate scroll and cocoa powder.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Raspberry Mousse Bombes:
8 fl oz (1 cup) heavy cream
12 oz (2 cups) Ghirardelli Classic Vanilla White Chips 64104
2 oz (3 Tbsp) raspberry preserves
4 fl oz (1/2 cup) heavy cream, whipped to soft peaks


Chocolate Mousse:
24 fl oz (3 cups) heavy cream
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
12 fl oz (1 1/2 cups) heavy cream, whipped to soft peaks


Chocolate Cocoa Butter Spray (optional):
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116, tempered
6 oz cocoa butter, tempered
2 sheets gold leaf (optional)
3 oz raspberry coulis (optional)
3 oz chocolate sauce (optional)

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 3 inch rounds.

Raspberry Mousse Bombes:
Bring cream and raspberry preserves just to a boil and pour over white chips. Using a whisk, mix gently until chips are melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream. Pipe 1 1/2 oz raspberry mousse into 1 1/2 inch half-sphere flex-molds and freeze.

Chocolate Mousse:
Bring cream, just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

Chocolate Cocoa Butter Spray:
Combine melted chocolate with the melted cocoa butter and whisk gently to incorporate. Place mixture in the reservoir of a paint sprayer. Keep warm to prevent crystallization of mixture.

To Assemble:
Pipe 3 oz chocolate mousse into 4 inch half-sphere flex-molds. Place frozen, mini raspberry mousse bombs into the chocolate mousse and top with torte rounds, pressing down gently but firmly to remove air gaps. Freeze mousse bombs until firm, remove from mold and return to freezer. Spray mousse bombs with chocolate-cocoa butter mixture. Garnish with gold leaf, raspberry coulis and chocolate sauce, if desired.

INGREDIENTS

Torte:
18 oz (2 pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
4 oz (2) eggs
4 oz butter, melted.


Ganache:
1 ea ganache fudge topping, slightly heated
16 oz fresh raspberries, optional garnish
2 oz mint, optional garnish
10 ea chocolate lattice garnish, optional

METHOD

Torte:
Place torte mix, eggs and butter in a bowl and blend thoroughly, scraping the bowl as needed. Scoop 3 oz. of torte batter into two butter-greased MaryAnn pans. Bake at 300˚F for approximately 12 minutes. Cool to ambient temperature and remove from pan and continue cooling on a wire rack.

Ganache:
Fill indented portion of tortes with heated ganache and garnish with raspberries and mint.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Cappuccino Mousse:
24 oz (4 cups) Ghirardelli Semi-Sweet Chips 63116
16 oz (2 cups) heavy cream
2 oz (1/4 cup) cappuccino base or strongly brewed espresso, cooled
6 oz (3/4 cup) heavy cream, whipped to soft peaks


Topping:
6 small pouches ganache fudge topping (enclosed)
8 oz chocolate covered espresso beans (optional)

EQUIPMENT

Two, 16x12x1-inch nonstick half sheet pans

Two, 20x3 1/2x2–inch half pipe molds

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.

Cappuccino Mousse:
Place the heavy cream and cappuccino in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).

To Assemble:
For each torte, slice cake into one, 16x3 1/2-inch strip and one, 16x5 1/2-inch strip. Place the 16x5 1/2 inch cake strip in a lined 1/2 pipe mold. Fill the mold with 24 oz Cappuccino Mousse and place the 16x3 1/2-inch cake strip on top to seal the cake. Cover with plastic wrap and freeze until set. Remove torte from mold. Warm six ganache fudge topping pouches unopened in hot tap water 4-5 minutes. Knead pouches to soften ganache and pour over torte. Garnish with espresso beans.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
36 oz (9 pouches) ganache fudge topping (enclosed), divided
24 oz (3 cups) cream cheese, softened
7 oz (1 cup) sugar
6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
1 Tbsp vegetable oil

EQUIPMENT

Three, 9" cake pans

METHOD

Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between three, generously greased 9-inch round pans

(34 oz batter each pan). (Paper-lining not recommended.) Place cream cheese in separate mixer bowl. Using a wire whip, mix on medium speed 2 minutes. Scrape bowl and paddle. Add sugar; mix 2 minutes on medium speed or until smooth. Scale cream cheese mixture over torte batter in pans (10 oz mixture each pan). Swirl with knife for marbled effect. Bake in convection oven at 300°F for 43-47 minutes or until center does not jiggle when gently shaken and center is slightly firm to the touch. Cool in pan on wire rack 20 minutes. Run knife around edge and invert onto
serving plate.

Topping:
Warm the remaining ganache fudge topping pouches by placing unopened in hot tap water 4-5 minutes. Remove from water and knead pouches 6-8 times to soften ganache. Cut top off pouches and squeeze two pouches of ganache fudge topping onto each warm torte allowing it to drip down sides. Gently smooth top and sides. Place white chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or just until chips are melted. Stir until smooth. Place in piping bag with fine tip. Before ganache sets, pipe white chip mixture onto ganache making designs as desired. Cool completely before serving.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Filling:
12 oz (1 1/2 cups) heavy cream
18 oz (3 cups) Ghirardelli Classic Vanilla White Chips 64104
6 oz (3/4 cup) heavy cream, whipped to soft peaks
8 oz (1 cup) raspberry puree or melted raspberry preserves


Topping:
6 small pouches ganache fudge topping (enclosed)
1 lb fresh raspberries (optional)

EQUIPMENT

Two, 16x12x1-inch nonstick half sheet pans

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.

Filling:
Place the heavy cream in a saucepan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the white chocolate mixture to lighten; then gently fold in the remaining cream). Fold in raspberry puree.

To Assemble:
Slice each cake into three, 16x4-inch strips. Spread 11 oz filling onto top of cake strip. Repeat with remaining cake strips (one completed cake is three cake layers and two layers of filling). Wrap with plastic wrap and freeze two hours or until set. Warm six ganache fudge topping pouches unopened in hot tap water 4-5 minutes. Knead pouches to soften ganache and pour over torte. Garnish with raspberries.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Batter 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
36 oz (9 small pouches) ganache fudge topping (enclosed)
1 1/2 tsp almond extract

METHOD

Torte:
Place torte mix, eggs, melted butter and almond extract in mixer bowl. Add 3 pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #8 scoop, scale batter into 27, generously buttered and floured, six ounce ramekins (3 1/2 oz batter each). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool in ramekins on wire rack 15 minutes. Run knife around edge and invert onto sheet pan.

Ganache:
Warm remaining six pouches ganache fudge topping by placing unopened in hot tap water 4-5 minutes. Remove from water and knead pouches 6-8 times to soften ganache. Cut top off pouches and squeeze ganache fudge topping onto warm individual tortes, allowing it to drip down sides. Gently smooth top and sides. Cool completely before serving. Garnish top with sliced almonds, if desired.