Healthy Dark Chocolate Torte Pie Recipes

FLOURLESS CHOCOLATE TORTE

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.

DARK CHOCOLATE PECAN TORTE

Steps:

• Remove the side from an 8" springform pan.
• Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
• Attach side to bottom of the springform pan, making sure paper is secured to the pan.
• Trim paper to just beyond edge of pan.
• Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
• Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
• Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
• Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
• Beat with an electric mixer on medium speed until well mixed.
• Add egg yolks, one at a time, beating well after each addition.
• Beat in flour and water on low speed, just until combined.
• Stir in the 3/4 cup pecans.
• Thoroughly wash beaters.
• In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
• Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
• Carefully fold the remaining egg white mixture into the chocolate mixture.
• Pour batter into prepared pan.
• If using the springform pan, place it in a shallow baking pan on the oven rack.
• If using the 9" baking pan, place it directly on the oven rack.
• Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
• Torte will not test done in center.
• Top will have a sugary crust that will crack.
• Remove springform pan from baking pan.
• Cool cake in pan on wire rack.
• Loosen edge of cake from pan.
• Remove side of pan.
• Invert onto serving plate.
• Remove pan bottom.
• Peel off paper.
• If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
• Peel off paper.
• Cool.
• Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
• If desired, sprinkle top with chopped pecans.
• Cover; refrigerate about 30 minutes or until glaze is set.
• Chocolate Glaze.
• In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
• Microwave on 100 percent (high) about 45 seconds.
• Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
• If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
• Notes:.
• Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
• Don't worry about the cracks.
• Before glazing, invert the cake so the smooth bottom becomes the top.
• My cake did not crack on top.
• Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
• For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.

DARK CHOCOLATE TORTE

Steps:

• 1. Preheat oven to 350 degrees. In food processor, place chocolate, coffee, and sugar. Process approx. 30 seconds (until very finely ground).
• 2. While still in food processor, add boiling water. Continue to process until chocolate is melted.
• 3. Add butter, process until well blended.
• 4. Add eggs and vanilla, process until smooth.
• 5. Butter bottom & sides of a 9 x 2.5" round springform pan. Line bottom of pan with wax paper & butter paper.
• 6. Transfer batter into pan and smooth bottom. Bake for 50 min, cool on wire rack for 30 min, cover and cool in refrigerator for at least 4 hours before serving.
• 7. RASPBERRY COULIS: Cook berries & sugar in a saucepan over medium heat until sugar is dissolved (do not boil). Strain mixture & add water if needed to reach desired consistency.

DARK & SQUIDGY CHOCOLATE TORTE

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.

SALTED DARK CHOCOLATE TART

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.

HEALTHY DARK CHOCOLATE TORTE (PIE)

Steps:

• Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
• Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
• Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.