FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
CHOCOLATE PASTRY TORTE
I first made this for my DD, who is a major choco-holic, for her 16th birthday; she was one happy camper and we all enjoyed it very much. Recipe is from Southern Living and the blurb accompanying it reads: "...six layers of chocolate-y delight...mounded with whipped cream and sprinkled w/ nuts..." Definitely an impressive and delicious dessert!
Provided by Impera_Magna
Categories Dessert
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
- Blend in vanilla; allow to cool to room temperature.
- Prepare piecrust according to package directions, omitting water.
- Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
- Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
- Bake at 425 degrees for 5-8 minutes.
- While layers are still warm, trim to even edges if desired.
- Let cool; then run the tip of a knife under edges to loosen.
- Lift carefully, transfer to wire cake rack.
- Whip cream to soft peak stage; fold in remaining chocolate sauce.
- Spread chocolate cream between layers and over top.
- Chill overnight or at least for 8 hours.
- Top w/ chopped nuts and/or chocolate curls.
- Makes 9-12 servings depending on how many chocolate lovers you're serving!
Nutrition Facts : Calories 518.8, Fat 38.9, SaturatedFat 19.9, Cholesterol 72.5, Sodium 191.8, Carbohydrate 42.5, Fiber 2.6, Sugar 24.3, Protein 4.1
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