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.
FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
- Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
- Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
- Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
CHOCOLATE-WALNUT TORTE
Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 16
Number Of Ingredients 20
Steps:
- Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
- Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
- In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
- Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h13m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture. In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
- Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
- Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
- In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
- Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
- Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.
HUNGARIAN CHOCOLATE-WALNUT TORTE
Provided by Jayne Cohen
Categories Mixer Chocolate Dessert Passover Valentine's Day Walnut Kosher Kosher for Passover Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 10 servings
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature.
- Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
- Preheat the oven to 350°F.
- In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
- In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
- Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
- Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
- If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
- Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
- The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
- Passover Confectioners Sugar:
- In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
- Chocolate Icing:
- Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.
CHOCOLATE WALNUT TORTE
This gluten-free flourless torte is another less expensive way to make higher-protein, lower glycemic desserts. View the full recipe and post: http://www.elanaspantry.com/chocolate-walnut-torte/
Provided by Elanas Pantry
Categories Dessert
Time 40m
Yield 1 torte, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
- Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
- In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
- In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
- Fold the chocolate-walnut mixture into the egg yolk mixture.
- Then fold the egg whites into the egg yolk mixture.
- Place in a well greased 9-inch springform pan.
- Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
- Cool in the pan, then serve.
CHOCOLATE WALNUT TORTE
Provided by Florence Fabricant
Categories dessert
Time 1h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
- Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
- Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
- Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
- Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 30 grams, Carbohydrate 63 grams, Fat 44 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 176 milligrams, Sugar 55 grams, TransFat 0 grams
WALNUT TORTE
Provided by Roland Foster Miller
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
- Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
- Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
- Sprinkle top with confectioners' sugar.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 28 grams
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