Double Chocolate Torte Recipes

DOUBLE CHOCOLATE MOUSSE TORTE

Steps:

• For the cake, preheat the oven to 325°F.
• Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
• Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
• Cool the mixture to lukewarm. Whisk in the sugar to combine.
• Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
• Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
• Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.
• For the mousse, whisk together the cocoa powder and hot water in a small bowl; set aside.
• Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don't overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn't warm or hot).
• In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream - only takes a few seconds).
• Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
• Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
• Run a sharp knife around the edge of the pan to loosen the torte if it hasn't pulled away from the sides of the pan while cooling.
• Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).
• For the whipped cream topping, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
• Top with raspberries. Chill for up to an hour or serve immediately.

DOUBLE CHOCOLATE-CHERRY TORTE

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
• Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
• In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
• In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
• In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

DOUBLE-CHOCOLATE FANTASY TORTE

Steps:

• Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
• Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
• To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
• Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
• Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.

DREAMY DOUBLE CHOCOLATE TORTE

Steps:

• Preheat oven to 375°F Butter a 10-inch springform pan and line with a round of parchment paper.
• Melt bittersweet chocolate with 2 oz milk chocolate and the butter in a large, heavy saucepan set over low heat until smooth. Remove from heat; whisk in sugar and salt, followed by eggs and vanilla. Sift cocoa powder over chocolate mixture, stir until combined.
• Scrape batter into prepared pan. Bake for 25-30 minutes or until top has a thin crust and the edges pull away from pan. Cool on a rack for 10 minutes. Carefully invert onto a serving plate and remove parchment paper. Cool completely.
• Meanwhile, heat 1/4 cup whipping cream in a small saucepan set over low heat. Add remaining milk chocolate; cook, stirring until melted and smooth. Cool to room temperature.
• Beat remaining whipping cream until very stiff. Gently fold chocolate mixture into whipped cream until uniformly combined. Chill for at least 30 minutes.
• Mound chocolate cream onto centre of cake just before serving. Garnish with chocolate curls or dusting of cocoa powder.

DOUBLE CHOCOLATE ORANGE TORTE

Steps:

• Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
• Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
• Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest.
• Pulse all ingredients together until smooth.
• Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
• Transfer batter into a well oiled 10 inch springform pan.
• Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.