Have you tried a Chocolate Mint Silk Torte without mint extract?

Click For Summary

Discussion Overview

The thread explores experiences and opinions regarding the Chocolate Mint Silk Torte, particularly focusing on variations without mint extract and issues with the recipe's execution. Participants share their thoughts on flavor preferences and challenges encountered while baking.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant, identifying as a consultant, mentions making the torte for shows and accommodating guests who dislike mint by suggesting other flavors like chocolate raspberry.
  • Another participant expresses a preference for chocolate and orange flavors, noting their enjoyment of the torte despite generally disliking mint.
  • Several users mention difficulties with the torte sticking to the pans, with one participant sharing their experience of a low-fat brownie mix causing issues.
  • One participant discusses their method of baking the torte at shows, emphasizing its simplicity and quick preparation time.
  • Another participant shares that they found the torte too minty and are interested in exploring variations.
  • Some participants discuss the importance of using the right type of cooking spray and parchment paper to prevent sticking.
  • One participant suggests omitting mint extract, as the torte gets sufficient mint flavor from the Andes mints.

Areas of Agreement / Disagreement

Views differ on flavor preferences, with some participants enjoying the mint flavor while others find it overwhelming. There is no clear consensus on the best way to prevent sticking, as experiences vary.

Contextual Notes

Participants share personal experiences with the recipe, highlighting variations and challenges encountered during preparation. The discussion reflects a range of baking experiences and flavor preferences.

Who May Find This Useful

Consultants looking for insights on variations of the Chocolate Mint Silk Torte and those experiencing challenges with the recipe may find the shared experiences helpful.

J
jenandnelson
Messages
19
Hi everyone-

I have made the silk tort recipe form the new seasons best in two shows and it is a great show recipe (I bake the tortes in advance) but I have come across a few people who don't care for mint. One of my guests said that "Andies Candies" come in other flavors (ie choc/rasp and choc/peanut butter). Has anyone tried this???

Thanks
 
I think of heard of the choc/rasp one, though I'm not sure where to find it. I've even had a difficult time finding the regular andes mint candies. Oh, I bet that choc/rasp would be so good!! :balloon:
 
I don't care for mint usually either, but I really liked this torte. I was hoping to find chocolate and orange together. I really like that combo. I haven't even tried to look for anything different, yet.
 
I really dislike chocolate mint, but this recipe is really very good. After making it at 3 shows I finally tested it at the last show. It was lovely. I bake the torte at the show. I like to show them how fast and simple this recipe is to duplicate at home. It doesn't take long at all. The cake part bakes in less than 15 min and is completely cool in about 10 minutes.
 
I will be making this recipe for a Thanksgiving dinner get together.
 
I'm new here -- and really am finding this site to be wonderful. Hoping you can help me .. I've made the Chocolate Mint Silk Torte a few times, but am finding that it often times doesn't come out of the pans very well. What am I doing wrong, or am I missing something? Would love to hear how this recipe is working for you all.
 
I'm not a mint person really, but found it to be too minty. Has anyone tried variations yet with this?
 
am finding that it often times doesn't come out of the pans very well.
Click to expand...

Are you spraying the pans with Pam? Do you let them cool before flipping them over?
 
I'd like a variation, also. Mint seems like mouthwash, to me.
 
Yes - I'm using Pam, and letting them cool. The first time I made this at home, it was perfect. The next time, the host had purchased a low fat brownie mix - terrible mess! The last couple of times, I've had to coax the edges to break free.
 
Sounds like you're doing it right!
I haven't had any trouble with those pans.
They do take less time to cook than the cakebox directions state. Coaxing the edges free might mean they are a bit overdone?
 
pattikake said:
Yes - I'm using Pam, and letting them cool. The first time I made this at home, it was perfect. The next time, the host had purchased a low fat brownie mix - terrible mess! The last couple of times, I've had to coax the edges to break free.
Click to expand...

Patti- I think the low-fat might be the issue. My last host used reduced fat or some kind of diet brownie mix and it stuck really bad. If you do it at a show again I would recommend telling your host to buy the regular brownie mix and save the calories on the cream cheese and cool whip.

I haven't practiced any other flavors, but if you find rasp. mints they have the Rasp. extract to help boost that flavor. My thinking on the flavored mints is that it will still taste like mint. Won't it-just with a hint of flavoring?
 
Are you using regular Pam? or Pam for baking? it makes a really big diffence. Make sure you are spraying the edges well, and using parchment paper in the middle. They also need to be completely cooled before you turn them out. I have made this many times. It's one of my favorite recipes this season. I don't add the mint extract to the brownies though.
 
Make sure you're reading the recipe carefully. It says to use the Pam with flour and to put a parchment paper circle in each pan. Spray the pan first then palce the parchment paper circle and the the batter. The brownie will come out easily and you just peel the paper off the brownie.

Another thing that was recommended to me was ot leave out the mint extract. It gets plenty of mint flavor from all of the Andes mints.

Hope this helps some of you!
 

Frequently Asked Questions

What is a Chocolate Mint Silk Torte?

A Chocolate Mint Silk Torte is a rich, decadent dessert that typically features layers of chocolate and mint flavors, often with a smooth, creamy texture. It is usually made with ingredients like chocolate, cream, and mint extract, resulting in a deliciously indulgent treat.

Can I make a Chocolate Mint Silk Torte without mint extract?

Yes, you can make a Chocolate Mint Silk Torte without mint extract. You can substitute the mint flavor with other flavors like vanilla or almond extract, or simply omit it altogether for a pure chocolate flavor.

What flavor profile can I expect if I skip the mint extract?

If you skip the mint extract, the flavor profile will be predominantly chocolate, resulting in a rich and creamy dessert. It will lack the refreshing minty notes but will still be deliciously indulgent.

Are there any other substitutes for mint extract in the torte?

Yes, besides vanilla or almond extract, you can also consider using flavored liqueurs like crème de menthe or even coffee for a different twist. Each substitute will give the torte a unique flavor while maintaining its creamy texture.

How does omitting mint extract affect the texture of the torte?

Omitting mint extract does not significantly affect the texture of the torte. The texture will remain smooth and silky, as the primary ingredients that contribute to the texture are chocolate and cream. The absence of mint will only change the flavor, not the consistency.

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