Chocolate Torte with Chocolate Wavy Lays

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This Holiday season warrants something unique to compliment the usual traditions and I have just the thing for you! How about Potato Chips and Chocolate? A little wild to wrap your head around, I know – but trust me, it works! The crisp chip with a hint of saltiness adds just the right amount of surprise to each chocolaty bite!

Finding Chocolate Wavy Lays

There I was happily browsing through the Holiday Section in Target a few weeks back thinking ‘Woo Hoo! Christmas is here! Finally!’, when I came across these Chocolate Wavy Chips –  Lays wavy potato chips, now back again with a Limited Edition Chocolate upgrade! And it comes in three flavours too! Dark Chocolate, Milk Chocolate and bonus! Milk Chocolate with Almond bits (my new favourite!)

I have now found a perfectly indulgent snack that combines two of my absolute guilty pleasures – Chocolate and Potato Chips! I know! Blew my mind too! And while I did have my reservations before taking that first bite, I am now addicted! Twice over!

After ripping through the packet in-store, I knew I had to make something special to go with this much awesomeness! And I’ve had my eye on Rose Levy Beranbaum’s Chocolate Oblivion Truffle Torte for a while now – but I felt like I needed to throw a few more textures in there. So I got a little creative and made the Chocolate Oblivion Truffle Torte with a rich almond biscuit base and wrapped it with the Chocolate Wavy Lays chips and topped it with tart raspberries!

If a slice of this doesn’t send you spiraling through a Chocolate-induced coma, I don’t know what will!

And despite how decadent it looks ( yes, mortal words cannot describe how it tastes!), it’s surprisingly simple to make! For one, the torte has just 3 ingredients! That’s right – chocolate, butter and egg!

Whisk the eggs until pale and fluffy. You want to whisk until it triples in volume. In the meantime, melt butter and chocolate. Fold the chocolate into the eggs carefully.

Pour batter into the prepared cake tin (that you’ve already packed the almond-biscuit mixture into) and bake! it’ll still be wobbly and liquid even after baking, but don’t worry. That’s how it’s meant to be!

After it’s been refrigerated until firm (I left it in overnight) – remove the torte from the cake tin and bring to room temperature. Just before serving (seriously, this torte tastes best at room temperature), wrap up in a layer of Chocolate Wavy Lays and top with raspberries. And dive head first into chocolate heaven!

The sweet ‘n’ salty crunch of the Chocolate Wavy Lays Potato chip contrasts with the silky creaminess of the chocolate torte into which the biscuit introduces just the right amount of grittiness. It’s like poetry on the taste buds! You’re welcome, world!

Notes:

Here are a few things to keep in mind while making this delicious torte – being organized would make this easy torte, easier!

– Line the 8″ spring form pan base plate with foil that extends out of the pan and wraps around the rind. Then add a round of parchment paper over the foil. Wrap the entire tin in another layer of foil: there’s no harm in being double safe, we do not want any water seeping through into the biscuit base.

– Melt the butter and chocolate until just barely molten. Over heating the butter causes it to separate in the oven – doesn’t really affect the taste, but it does form a while layer on top, which might affect it’s silky smooth look.

– If you want to make this torte gluten-free / nut-free, skip the biscuit base, and reduce baking time by 5 minutes.

– There is no added sugar in this torte, so I chose Milk Chocolate Wavy Lays to form the ‘bark’ – if you can handle it, go forth boldly with Dark Chocolate Wavy Lays.

– If you wish to refrigerate the cake after decorating with Chocolate Wavy Lays, remove the chips from the cake and transfer to a zipper bag. Redecorate just before serving again.

Now get yourself to Target and pick up a bag (or two or three!) of these awesome Chocolate Wavy Lays – it’s a Limited Edition, so get your hands on them while stocks last!

What would you like to create with your Chocolate Wavy Lays? Let me know in the comments below!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Adapted from Rose Levy Beranbaum's Chocolate torte

Chocolate Torte w/ Chocolate Wavy Lays

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 6 hours hrs

Servings: 8

Ingredients Method

Ingredients

  

For the base

• 100 gram (3.5 oz) chocolate graham crackers
• 50 gram (1.7 oz) almond flour
• 50 gram (1.7 oz) whole almonds
• 10 gram (0.35 oz) butter, cold
• 1 tbsp heavy cream
• 40 gram (1.4 oz) bittersweet chocolate, melted

For the Chocolate Torte

• 454 gram (16 oz) bittersweet chocolate, chopped/chips (60% cacao)
• 227 gram (8 oz) unsalted butter, chopped
• 6 large eggs (300g / 10.5oz), room temperature

Garnishes

• 2 packs of Chocolate Wavy Lays - Milk+Almonds / Plain Milk / Dark Chocolate
• 1 package Raspberries

Method

 

Prepare the base

1. In a blender, pulse the almond flour and graham crackers until finely powdered. Add whole almonds and pulse until bite-sized pieces remain. Add butter, cream and melted chocolate and blend until combined.
2. Line an 8" round springform pan with foil (placing foil over base plate before sealing the pan close). Add a layer of parchment paper cut to fit the size of the base plate. Line the outside of the cake tin with foil (we will be seating it in a water bath), extending the foil over the edges of the pan.
3. Transfer the biscuit mix to the pan and press down till packed tightly. Refrigerate while you prepare the torte batter.

Make the torte

1. In a double-boiler, melt the chocolate and butter. Stir until everything melts into a smooth, creamy mixture. Set aside to cool completely.
2. Add eggs to a large mixing bowl. Place over a pot of simmering water (without the bowl touching the water).
3. Stand Mixer method: Beat slowly with a wire whisk until warm to the touch. Transfer to stand mixer and beat on high for 5 minutes until pale, creamy and triple in volume. Hand Mixer Method: Beat on high until the eggs are warm to the tough. Remove from heat, and continue whisking for 5 minutes until the eggs are billowy, pale and triples in volume and cools down.
4. In the meantime, preheat oven to 425°F / 220°C. Prepare a water bath that the 8" cake tin could sit in. I (double) foil-lined a 10" round cake tin to serve as water bath.
5. Fold the chocolate into the egg mixture until combined. Transfer to the biscuit base (refrigerated). Smooth the top with a spatula. Place the 8" tin inside a water bath, with water atleast an inch high.
6. Bake at 425°F / 220°C for 5 minutes. Cover loosely with foil and continue baking for 15 more minutes. The cake will still be completely wobbly, don't worry!
7. Remove from water bath and transfer the cake tin to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 3-5 hours or until firm.

Unmolding the cake from the tin

1. Warm the sides of the pan and run a warm knife around the edges before releasing the spring form slowly.
2. Invert the cake onto a flat plate covered in cling-film. Remove the foil and base plate at the bottom.
3. Re-invert onto a cake stand /plate and bring cake to room temperature.

Garnish

1. Just before serving, top the torte with raspberries, and line the sides of the torte with Chocolate Wavy Lays, overlapping almond and plain chips as you go around, to form a bark.
2. Slice with a warm knife (Dip knife into hot water, wipe and slice. Repeat). Serve at room temperature.