This recipe is my very own and original torte recipe. It may sound funny, but I put in a lot of work into this one; specially beacuse it was submitted to the Pillsburry Bake-off contest last year, but I didn't make it to the finalists ;-( Oh well, at least I came up with a yummy dessert!
It's a little gooey because of the coconut and condensed milk then you have the raspberry and the cookie dough... Divine! Oh, and don't forget the chocolate ganache to top if off!
• 1 Pillsbury Refrigerated Sugar Cookie Dough 16.5-oz. roll
• 1 can of Eagle Brand Sweetened Condensed Milk
• 2 tbsp of LAND O LAKES Unsalted Butter
• 1 cup of shredded coconut
• ½ cup of HERSHEY’S Semi-Sweet Chocolate Chips
• 1/3 cup of heavy whipping cream
• ½ cup of Smucker Low Sugar Reduced Sugar Red Raspberry Preserves
• 1 tbsp of HERSHEY’S Cocoa (if making ¼ cup of chocolate milk)
• ¼ cup chocolate milk (suggested, but not necessary, it will make cookie more moist and easy to cut)
Instructions
- Cut cookie dough in half and roll each half into about 5” diameter, place each circle on a separate 17”x12” cookie pan. Bake it as directed or until cookie is completely baked (convection oven about 22 minutes)
- While cookie is baking, mix butter, Sweetened Condensed Milk and shredded coconut in a small non-stick pan at medium heat. Constantly stir, with a wooden spoon, until you get a tick dough like mixture; at this point it should not stick to pan. Turn heat off and remove pan from hot surface, cover and put aside.
- Take cookies out of the oven; let it cool for about 10 minutes.
- Place one cookie on a round plate and spread the condensed milk/coconut mixture over cookie, about ½” tick.
- Spread Red Raspberry Preserves over condensed milk/coconut mixture.
- Place second cookie over raspberry layer
- If using chocolate milk to moisten top cookie, brush cookie with chocolate milk
- Break edges of top cookie to seal the torte’ push small broken pieces all around the edges
- Pour chocolate ganache over top cookie and spread it around the edges, like icing a cake Cover the entire cookie torte with the chocolate ganache
- Refrigerate for about 30 minutes. But you can also eat it while warm
- Decorate with a few strawberries or coconut flakes/chips, if desired
Tips – the taste gets even better after a day or two in the refrigerator!
How to Make the Chocolate Ganache
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