CHOCOLATE PECAN MERINGUE TORTE
Steps:
- Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
- Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
- With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
- Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
- In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
- In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
- Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.
CHOCOLATE PECAN TORTE
This impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it's worth the effort. -Lois Schlickau, Haven, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,
Nutrition Facts : Calories 418 calories, Fat 25g fat (12g saturated fat), Cholesterol 169mg cholesterol, Sodium 209mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE BAVARIAN TORTE
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. -Edith Holmstrom, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 495 calories, Fat 33g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 475mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
CHOC PECAN TORTE W/STRWBRY BTTRCRM W/CHOC GANACHE
The title wasn't able to fit the entire name. It's called Chocolate Pecan Torte with strawberry buttercream and chocolate ganache. This an amazing recipe. I've served this torte at many dinner parties and have had rave reviews. It turns out perfectly every time. It's also gluten-free. Your family and friends won't believe it...
Provided by Marvin Beachler
Categories Chocolate
Time 2h20m
Number Of Ingredients 23
Steps:
- 1. Torte: In a large mixing bowl, cream butter until light and fluffy, add sugar and mix well. Add eggs, one a time, mixing well after each. Add vanilla and salt and, again, mix well. Stir-in chocolate until well blended and then the ground pecans.
- 2. Prepare four 9 inch cake pans by coating with butter. Cut out four disks of parchment paper to fit the bottom of the cake pans. After placing the disks into the pans, coat the parchment with butter also.
- 3. Pour batter equally between the pans. Place in preheated oven at 350 degrees F. Bake about 18 minutes. They're done when a toothpick inserted into the center comes out clean. The tops will crack. Cool in the pans ten minutes before running a sharp knife around the edges. Invert onto cooling racks.
- 4. Buttercream: Blend butter with sifted sugar until well blended. Add egg yolks and blend well. Add puréed strawberries and preserves, mix well until light and fluffy. Refrigerate until the consistency is spreadable.
- 5. Ganache: Melt chocolates with water in a medium sized pot. Add butter and allow to melt. Remove from heat. Add cocoa powder and whisk until smooth, add oil. Pour chocolate mixture into large mixing bowl and beat until smooth. Add sifted powdered sugar and mix on high for two minutes. Add additional sugar if needed to obtain the consistency of thick frosting.
- 6. Assembly: place a dab of ganache on cake plate. Top with the first cake layer with smooth side down. Spread with 2/3 cup of buttercream and top with the next layer, spread with 2/3 cup buttercream and repeat with the last two layers. Spread the top layer with remaining buttercream. Refrigerate for at least 20 minutes. Place strips of parchment paper or waxed paper strips along the edge of the bottom layer to avoid getting the ganache on the cake plate. Spread the ganache on the sides, filling the gaps between layers, until a smooth layer coats the sides. Spread a thick layer of ganache on top and smooth out until the top blends with the sides. Refrigerate until 30 minutes before serving. Use a sharp knife to cut the torte.
CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM
Very sweet and very good family love the Torte.
Provided by Sylwia Wojdyla Ohlrich
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. BUTTER: Preheat oven to 375 F. Butter three 9-inch cake pans. Line bottoms with parchment; butter parchment. Using Electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla and salt. Using rubber spatula, stir in chocolate, than pecans. Divide batter among prepared pans. Bake until tester inserted in center come out fudgy but not wet, about 22 minutes. Cool in pans on rack 5 minutes. Run knife around edge of cakes. Invert onto racks, and cool layers completely.(Can be prepared up to 2days ahead. Warp each layer separately with plastic and refrigerate.) Arrange one cake layer bottom side up on platter. Slide strips of waxed paper under cake (this will keep platter neat during glazing). Spread 2/3 cup Strawberry Buttercream over layer. Repeat with remaining layers and buttercream, ending with cake bottom side up. Pat layers to even. Cover and refrigerate torte for at least 6 hours. Cut edges of cake serrated knife to even if necessary. Pour glaze over cake; smooth over sides and top. Discard waxed paper. Arrange strawberries around top edge of torte, cut side down. Let stand at room temperature 1 hour before serving.
- 2. STRAWBERRY BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, than pureed berries and preserves. Cover tightly and refrigerate until set. Soften buttercream at room temperature until spreadable.
- 3. EASY CHOCOLATE GLAZE: Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts. Remove from heat. Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth. Let cool until glaze is thickened slightly but still pourable.
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
CHOCOLATE PECAN TORTE
This was in my local newspaper today (1.22) as a Super Bowl dessert but it looks & sounds so so so yummy!!
Provided by newspapergal
Categories Pie
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan.
- Praline Nut Layer: Sprinkle pecans over crust.
- Place butter and brown sugar in saucepan; cook over medium heat until mixture comes to boil.
- Boil 2 to 4 minutes or until thickened, stirring constantly.
- Pour over pecans; cool slightly.
- Cover; freeze 3 hours or until set.
- Cream Cheese Layer: Beat cream cheese, confectioners sugar and brown sugar with electric mixer on medium speed until light and fluffy.
- Spread over Praline Nut Layer.
- Refrigerate until chilled.
- Ganache: Melt chocolate with cream in small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently.
- Remove from heat; cool completely.
- Spread chocolate mixture over cream cheese layer.
- Refrigerate at least 2 hours before serving.
- Makes 16 servings.
- For Easier Cutting: Rinse knife in hot water, a wet knife will slice through this dessert easier and prevent the layers from sticking to the knife.
Nutrition Facts : Calories 622.5, Fat 49.8, SaturatedFat 27.6, Cholesterol 118.8, Sodium 353.9, Carbohydrate 44.4, Fiber 1.1, Sugar 25.5, Protein 5
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