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.
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE
Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972. Her toil was worth the trouble: Eight months later, it was named the paper's most requested dessert recipe of the year. This is an adaptation of the version that appears in Ms. Heatter's book "Happiness is Baking" (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another Maida Heatter dessert instead.
Provided by Margaux Laskey
Categories cakes, dessert
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
- Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
- In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
- In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
- Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
- When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
- Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.
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.
CHOCOLATE TORTILLA TORTE
Since this is my first recipe to post I wanted to share one of our favorite treats. No one believes it's made with tortillas! Prep time does not include minimum 6 hours or overnight refrigeration! I cut it into 8 pieces. A coworker gave me the recipe years ago, and we've enjoyed it often. Hope you do too.
Provided by bottlewasher
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate chips in microwave until melted (stir every 30 seconds).
- Cool chocolate slightly (about 5-10 minutes); it should be smooth.
- Mix in sour cream.
- Mixture should be the consistency of thick pudding.
- Spread first tortilla with layer of chocolate mix.
- Be sure to go to edges.
- Repeat until all tortillas are used.
- There should be enough chocolate mix to liberally cover the top.
- (If I've made the chocolate layers thinner, I frost the whole thing).
- Decorate with strawberries or raspberries.
- Important: Refrigerate at least 6 hours or overnight.
TWO-NUTS CHOCOLATE TORTE
This is the best chocolate nut thing around. The day after you should try crumbling it over some ice-cream with a little espresso poured over the top. I always bake this torte in a cheesecake or spring-loaded tin or I make small ones baked in those trays you can use for mince pies, but you can use any well-greased and floured cake tin.
Provided by Jamie Oliver
Categories dessert
Time 1h15m
Yield Yield: 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
- In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.
CHOCOLATE TORTE
Make and share this Chocolate Torte recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
- In 2 qt saucepan over low heat, melt chocolate with butter.
- In large bowl, with wire whisk beat egg yolks and vanilla.
- Slowly beat warm chocolate mixture into yolk mixture until blended.
- In small bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
- Fold beaten egg whites into chocolate mixture, one third at a time.
- Spoon batter into pan spreading evenly.
- Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
- Cool torte in pan.
- When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
- Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
- Arrange wedges alternately on cake plate.
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
DARK & SQUIDGY CHOCOLATE TORTE
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Provided by Jane Hornby
Categories Dessert, Dinner
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
- Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium
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- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
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