CINNAMON TORTE
This is one of my favorite recipes. If you like cinnamon you will love this recipe. It's very elegant so it's great for a dinner party. It's a lot of work making the cookie layers, but you can do it days in advance. Assembling the Torte its self does not take long. You will a need to assembly the torte at least 4 hours ahead or overnight and refrigerate it.
Provided by Laureen in B.C.
Categories Dessert
Time 3h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
- preheat oven to 375.
- With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
- Let rest 15 minutes.
- Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
- Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
- At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
- Whip the cream, vanilla and icing sugar together until stiff.
- Set about 1 1/2 cup aside for decorating the top of the Torte.
- Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
- Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
- Place a cherry on top of each rosette and sprinkler with chocolate curls.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 532, Fat 40.9, SaturatedFat 25.4, Cholesterol 155.6, Sodium 132.9, Carbohydrate 39, Fiber 0.9, Sugar 23.4, Protein 4
MEXICAN CHOCOLATE TORTE
Steps:
- Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
- Make the glaze:
- In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
- Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
- Make the icing:
- In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
- Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.
CHOCOLATE TORTE
Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.
Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.
CINNAMON CHOCOLATE CAKE
A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.
Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.
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