MEXICAN CHOCOLATE TORTE
Steps:
- Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
- Make the glaze:
- In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
- Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
- Make the icing:
- In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
- Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.
MEXICAN CHOCOLATE AND DULCE DE LECHE CREPES TORTE
Make and share this Mexican Chocolate and Dulce De Leche Crepes Torte recipe from Food.com.
Provided by saylaveev
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour with the granulated sugar and salt.
- Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
- Heat a 10-inch nonstick skillet and lightly brush with melted butter.
- Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
- Pour any excess batter back into the bowl.
- Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
- Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
- Transfer the crêpe to a baking sheet lined with wax paper.
- Repeat with the remaining batter, brushing the skillet with butter only as needed.
- In a medium saucepan, bring 1 cup of the cream to a boil.
- Remove the pan from the heat and add the chocolate and cinnamon.
- Let stand for 5 minutes, then whisk until smooth.
- Whisk in 2 of the egg yolks.
- In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
- Preheat the oven to 350°.
- Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
- Fit a crêpe in the bottom of the pan, pressing to flatten it.
- Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
- Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
- Top with another crêpe, pressing to flatten it.
- Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
- Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
- Any leftover crêpes can be frozen between sheets of wax paper for later use.
- Fold the overhanging crêpes over the top.
- Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
- Bake the torte for 1 hour, or until puffed.
- Remove the foil and let cool for 1 hour.
- Remove the parchment and run a knife around the edge of the pan.
- Invert a plate over the pan and then invert the torte onto the plate.
- Remove the pan and parchment paper and let cool completely.
- Sift confectioners' sugar over the torte just before serving.
- MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
- Reheat slightly in a 350° oven.
Nutrition Facts : Calories 285.5, Fat 18.2, SaturatedFat 10.1, Cholesterol 223.9, Sodium 113, Carbohydrate 21.7, Fiber 0.7, Sugar 2.5, Protein 8.4
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
MEXICAN HOT CHOCOLATE BROWNIE TORTES
A brownie torte reminiscent of Mexican hot chocolate with flavors of coffee, cinnamon, and chili powder!
Provided by chefspecialty
Categories World Cuisine Recipes Latin American Mexican
Time 57m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
- Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
- Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
- Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 56.7 g, Cholesterol 128 mg, Fat 46.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 17.9 g, Sodium 236.6 mg, Sugar 4.9 g
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