DOUBLE CHOCOLATE-KASHA TORTE
These delightful kasha and nutty tortes are perfect crowd pleasing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
- In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
- Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
- In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
- Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
- Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
- Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
- To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 24 g, TransFat 0 g
DOUBLE CHOCOLATE TORTE
If you love chocolate, you won't be able to resist this rich, fudgy torte. I often make it for company because it's easy to prepare yet looks so impressive. For special occasions, I place it on a fancy cake plate and I use a can of whipped topping to decorate it. It looks and tastes awesome! -Naomi Treadwell Swans Island, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9-12 servings.
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.
Nutrition Facts :
BUCKWHEAT-AND-CHOCOLATE TORTE
Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour -- which is ground from a seed, not a grain. Martha made this recipe on "Martha Bakes" episode 812.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with a parchment round; butter parchment. Spread almonds in a single layer on a baking sheet. Bake, stirring occasionally, until fragrant and golden brown, about 15 minutes. Let cool completely. Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate together. Let cool.
- In a food processor, pulse almonds until finely ground. Add flour, salt, and cinnamon, and pulse until combined.
- In a mixer fitted with the whisk attachment, whisk eggs and brown sugar on high until thick and pale, about 6 minutes. Fold in chocolate mixture, then flour mixture. Transfer batter to prepared pan. Bake, rotating pan halfway through, until cake is puffed and a tester inserted in center comes out clean, about 25 minutes.
- Let cool 10 minutes on a wire rack. Release sides of pan and remove cake; let cool completely on rack. If desired, dust with confectioners' sugar and serve with ice cream. (Torte can be stored at room temperature, covered, up to 1 day.)
DOUBLE-CHOCOLATE LAYERED TORTE
Tall, dark and handsome has just arrived. Rich, too. This Double-Chocolate Layered Torte recipe is definitely a keeper!
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 16 servings, one slice each
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF. Lightly grease two 9-inch round baking pans. Prepare cake batter as directed on package. Stir in chocolate. Pour evenly into prepared pans.
- Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 min. Loosen cakes from sides of pans. Invert cakes onto racks; gently remove pans. Cool cakes completely.
- Cut cakes horizontally in half with serrated knife. Place one of the bottom cake layers on serving plate; spread with about 2 Tbsp. of the jam. Top with layers of 1/2 cup of the strawberries and 1 cup of the whipped topping. Repeat layers two times. Top with remaining cake layer. Sprinkle with powdered sugar. Store in refrigerator.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 26 g, Protein 3 g
DOUBLE CHOCOLATE ORANGE TORTE
This gluten free Double Chocolate Orange Torte will make a nice treat for Passover, which is rapidly approaching! My family, however, needed no holiday or excuse to devour the entire cake on a Sunday afternoon. This treat is easy to make and even easier to eat. Go ahead, try some and see for yourself. http://www.elanaspantry.com/double-chocolate-orange-torte/
Provided by Elanas Pantry
Categories Dessert
Time 35m
Yield 1 torte, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 316.7, Fat 32.6, SaturatedFat 9.9, Cholesterol 105.8, Sodium 234.8, Carbohydrate 8.9, Fiber 5, Sugar 0.5, Protein 6.7
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- Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
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- Preheat oven to 300 degrees F. Grease a 9" springform cake pan or 9" cake pan then line the bottom with a circle piece of unbleached parchment paper.
- In a double boiler or using a homemade "double boiler" (fill a medium-size saucepan 1/4-1/2 way full with water, then cover with a heatproof large glass bowl - see below for my favorite recommended bowls) - then place over medium-low heat to bring the water to a low boil, then simmer. Add the chocolate chips and healthy fat of choice to the double boiler or glass bowl. Stir constantly with a wooden spoon or heatproof silicone spatula until everything is melted, glossy and evenly distributed. Remove from the heat immediately.
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