Velvet Chocolate Torte Recipes

CHOCOLATE VELVET TORTE

Steps:

• THAW pastry sheet at room temperature 40 minute Preheat oven to 425°F
• UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
• BAKE for 20 minute or until golden. Cool in pan on wire rack.
• PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours
• GARNISH with raspberries or strawberries.

VELVET CHOCOLATE TORTE

Steps:

• Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
• Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
• Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
• In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
• To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
• In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.