Chocolate Bavarian Torte Food

CHOCOLATE BAVARIAN TORTE

Steps:

• Bake cake layers according to package directions.
• Remove from pans.
• Let cool.
• Split each layer in half.
• Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
• Fold in whipped cream or Cool Whip® topping.
• Put one layer on plate.
• Top with some of filling.
• Add next layer.
• Top with more filling.
• Add third layer.
• Top with more filling.
• Add top layer and spread the rest of filling on top.
• Garnish with chocolate curls or sprinkle with cocoa.
• refrigerate.
• Note: An easy way to make chocolate curls:.
• Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
• Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
• It will curl as you scrape.
• Or use small metal pancake turner to form curls.
• Hold pancake turner at 45° angle and scrape chocolate into curls.

CHOCOLATE BAVARIAN TORTE

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.

HUNGARIAN CHOCOLATE-WALNUT TORTE

Steps:

• Have all ingredients at room temperature.
• Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
• Preheat the oven to 350°F.
• In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
• In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
• Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
• Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
• If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
• Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
• The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
• Passover Confectioners’ Sugar:
• In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
• Chocolate Icing:
• Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

CHOCOLATE BAVARIAN TORTE

Steps:

• Mix and bake cake according to package directions, using two 9-in. cake pans. Cool in pans for 15 minutes; remove from pans and cool completely on a wire rack.
• In a mixing bowl, beat cream cheese, sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. Spread with a fourth of the cream mixture. Sprinkle with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. repeat layers. Cover and refrigerate 8 hours or overnight.

LEMON BAVARIAN TORTE

Steps:

• Combine the flour, granulated sugar and baking soda with the dry cake mix.
• Add the wet ingredients called for on the cake mix box to the dry ingredients as directed.
• Add the water, oil and egg found in this recipe in addition to that on the cake mix box.
• I used 9 inch round cake pans.
• Bake cake as directed.
• It may be necessary to add 5 minutes to the baking time.
• Test for doneness as directed on the box.
• Cool completely.
• Split each layer in half.
• FILLING:.
• Cream confectioners sugar, vanilla, cream cheese, lemon extract, salt and lemon zest until light and fluffy.
• (A taste will tell you if it is lemony enough. If not to your liking add a bit more lemon extract).
• Fold in whipped cream or non-dairy whipped topping.
• Put one layer on plate.
• Top with some of filling.
• Add next layer.
• Top with more filling.
• Add third layer.
• Top with more filling.
• Add top layer and spread the rest of the filling on top.
• Garnish with lemon zest.
• Refrigerate.

GERMAN CHOCOLATE TORTE

Steps:

• Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
• Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
• Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
• Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
• Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
• Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.

CHOCOLATE BAVARIAN TORTE

Steps:

• Mix and bake cake according to package directions, using two 9-in. cake pans. Cool in pans for 15 minutes; remove from pans and cool completely on a wire rack.
• In a mixing bowl, beat cream cheese, sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. Spread with a fourth of the cream mixture. Sprinkle with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. repeat layers. Cover and refrigerate 8 hours or overnight.