Warm Dark Chocolate Torte A Dessert To Die For Recipes

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.

WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)

Steps:

• -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
• Place the cornstarch in a small nonstick saucepan.
• Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
• Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
• Bring the mixture to a boil over medium heat, stirring constantly.
• Reduce the heat to low and cook for 1 minute.
• Remove from the heat.
• In a small bowl, beat together the egg, egg yolk, and sugar.
• Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
• Beating constantly, add the egg mixture to the milk mixture in the saucepan.
• Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
• Strain through a very fine sieve into a clean bowl.
• Mix in the grated chocolate.
• (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
• -----TOMAKE THE WARM CHOCOLATE TORTE-----.
• Spray 4 (4-oz.) ramekins with nonstick spray.
• Lightly dust the interior of the ramekins with confectioners’ sugar.
• Preheat the oven to 350°F.
• Place the egg whites in a medium bowl.
• Beat with an electric mixer on medium speed until foamy.
• Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
• Fold in the pastry cream.
• Transfer to a pastry bag fitted with a star tip.
• Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
• Divide the berries over the meringue.
• Pipe 2 additional circles of meringue over the berries.
• Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
• Serve warm.

DECADENT DARK CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F Grease a 9-inch springform pan; line bottom with parchment paper.
• Stir chocolate chips and shortening in medium saucepan over low heat until smooth. Whisk in cocoa powder, coffee and salt. Cool 10 minutes.
• Beat eggs, sugar and vanilla with an electric mixer on high speed until thick about 5-6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
• Bake in preheated oven 40-45 minutes. Top will be cracked and when a toothpick is inserted in center, there should be some moist batter attached. Cool in pan on wire rack for 1 hour. Don't worry. Center will fall. Gently press raised edges down so top is level.
• Cut around pan sides and remove sides of springform pan. Place plate on top of torte and invert onto a plate. Remove bottom off pan; peel off paper and cool torte completely.
• GLAZE: Stir chocolate chips and shortening in a small saucepan over low heat until smooth. Remove from heat. Cool for 10 minutes. Pour glaze into center of torte. Smoooth top with spatula, allowing some of glaze to drip down sides.
• Refrigerate uncovered until glaze is set, about 1 hour. Cover and keep refrigerated.
• TIP: This dessert can be made up to 3 days ahead.