CHOCOLATE TORTE
Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.
Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING
Make and share this Chocolate Kirsch Torte With Tart Cherry/Cranberry Filling recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
- Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
- Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
- Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
- Preparation of Cake:
- Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
- Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
- Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
- Mix until well blended but do not over mix.
- Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
- Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
- Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
- Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
- Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
- Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
- Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
- Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
- Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
- Assembling the cake:
- Place one layer, bottom side up, on a platter.
- Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
- Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
- Top with the remaining whipped cream mixture.
- Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 787.5, Fat 36.7, SaturatedFat 22.6, Cholesterol 138.2, Sodium 604.7, Carbohydrate 114.3, Fiber 4.7, Sugar 81, Protein 8.6
CHOCOLATE TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
- Preheat the oven to 350 degrees F.
- Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
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.
CHOCOLATE KIRSCH LOGS
Make and share this Chocolate Kirsch Logs recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 1 log
Number Of Ingredients 11
Steps:
- FOR LOG: Mix together chocolate (or Scotbloc) and almonds. Stir in icing sugar and Kirsch. Gradually mix in sufficient egg white to form a paste. Spread mixture on foil or silicon paper to cover an area 12x4-inches.
- FOR FILLING: Cream together butter and icing sugar in a bowl. Thoroughly beat in egg yolk, until light and fluffy. Stir in cherries. Spread filling evenly along center of log base. Fold over sides to enclose filling, Mold into a long roll.
- FOR COATING: Immediately spread chocolate (or Scotbloc) on to greaseproof paper, then lightly roll log over it to cover. Chill until required. Cut into small sections as liked, and decorate with cherries.
Nutrition Facts : Calories 1352, Fat 114.6, SaturatedFat 60.2, Cholesterol 249.9, Sodium 268.1, Carbohydrate 101.2, Fiber 25.7, Sugar 56.2, Protein 31.2
SWISS ZUG CHERRY TORTE (ZUGER KIRSCHTORTE)
This is a delicious cherry torte made without cherries. The name comes from the kirsch flavoured butter cream and biscuit layer of this torte.
Provided by Marlitt
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Nut Layer:.
- Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
- Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
- Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
- Biscuit Layer:.
- In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
- In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
- Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
- Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
- Bake for 20 minutes at 350°F.
- Butter Cream:.
- Beat the butter until creamy.
- Add the sugar and egg yolk and lastly the Kirsch.
- Divide into 3 portions.
- To Finish:.
- Let all the layers cool.
- Spread 1/3 of the butter cream on the nut layer.
- Stack a biscuit layer on top.
- Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
- Lay the second nut layer on top.
- Spread the remaining butter cream on top and on sides.
- Dust the top with the powdered sugar.
- Sprinkle the sides with nuts.
- Using a knife mark the top, powdered sugar in diamond.
Nutrition Facts : Calories 362.4, Fat 18.5, SaturatedFat 7.5, Cholesterol 82.5, Sodium 141, Carbohydrate 45.8, Fiber 1.4, Sugar 33.3, Protein 5.3
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