HOLIDAY CHOCOLATE TORTE
This rich, creamy chocolate torte makes a decadent holiday or special occasion dessert. Creamy cheese layer, topped with a chocolate pudding layer, topped with whipped cream, shaved chocolate and almonds, all inside a pecan crust. Delicious!
Provided by littleturtle
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and grease a 9x13x2-inch pan.
- In small bowl, mix crust ingredients, and press into pan.
- Bake until lightly browned (15 minutes).
- Cool completely.
- Beat ingredients for 1st layer until creamy, and spread over cooled crust.
- Combine ingredients for 2nd layer and mix thoroughly.
- Spread over cream cheese layer.
- Cover with remaining cool whip.
- Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
- To serve, cut torte into bars.
Nutrition Facts : Calories 360.7, Fat 23.8, SaturatedFat 13, Cholesterol 43.8, Sodium 302.8, Carbohydrate 33.6, Fiber 1.4, Sugar 17.3, Protein 4.7
CHOCOLATE MARSHMALLOW CAKE
When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MALLOW CREAM TORTE
A ladyfinger-lined springform pan is filled with airy chocolate pudding, topped with marshmallows and broiled until golden for an impressive dessert.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Line bottom and side of 9-inch springform pan with 36 of the split ladyfingers, overlapping ladyfingers slightly and trimming as needed to completely cover bottom of pan. Reserve remaining ladyfingers for another use.
- Add milk to dry pudding mixes in large bowl. Add milk. Beat with wire whisk 2 min. Gently stir in whipped topping; spread into prepared pan. Refrigerate at least 2 hours.
- Place marshmallows, cut-sides down, over pudding just before serving. Broil, 4 inches from heat source, 1 to 2 min. or until marshmallows are puffed and golden brown. Cut into 12 wedges. Serve warm.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.7573 g, Sugar 0 g, Protein 4 g
CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE/WHIPPING CREAM TORTE
Special occasions call for extraordinary desserts like this impressive-looking torte. It may take some time to prepare but the smiles on the faces of family and friends makes it all worth it! -Rita Futral, Starkville, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 22 servings.
Number Of Ingredients 20
Steps:
- In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool. , In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined. , Pour into three greased and floured 8- or 9-in. round baking 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 filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth. , Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate., For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.
Nutrition Facts : Calories 412 calories, Fat 24g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 188mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE BAR TORTE
My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.
Provided by dar68
Categories Desserts Cakes Torte Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
- Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
- Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g
MARSHMALLOW-COFFEE TORTE
Make and share this Marshmallow-Coffee Torte recipe from Food.com.
Provided by CoffeeB
Categories Frozen Desserts
Time 25m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl combine cookie crumbs and butter.
- Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
- Set aside.
- In a small saucepan combine hot fudge topping and coffee crystals.
- Heat and stir until smooth.
- Cool slightly.
- Spread fudge topping over the crumb mix in the springform pan.
- In a large bowl fold marshmallow creme into cool-whip until combined.
- Set aside.
- In a chilled large bowl, stir ice cream with a wooden spoon until softened.
- Fold in whipped topping mixture.
- spoon into crust.
- Sprinkle with chopped pecans and half of the grated chocolate.
- Cover and freeze for 6 hours or until firm.
- Before serving, let stand at room temperature 10 minutes.
- Drizzle with caramel topping and sprinkle with remaining grated chocolate.
- If desired garnish with pecan halves.
Nutrition Facts : Calories 422.9, Fat 22.3, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.2, Carbohydrate 54.6, Fiber 2.4, Sugar 30.7, Protein 4.8
CHOCOLATE CREAM TORTE
An impressive cake,fit for any occasion.I like to serve it as a dessert with single cream.Quite a bit of work,but the cake and meringue can be made well in advance and stored in airtight containers. When you take the cake out of the oven,don't panic,it holds it's shape perfecty.
Provided by Alan Kirk
Categories Dessert
Time 4h6m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease an 8" loose form cake tin,line the base & lightly flour.
- To make the cake,melt the chocolate in a bowl over hot water.
- In a separate bowl,whisk the eggs and sugar until light and foamy and the whisk leaves a trail across the mixture(approx.5mins using an electric whisk).Fold the melted chocolate into this using a metal spoon.Sieve the flour and cocoa together and fold gently into the egg and choc. mixture.Pour this into the cake tin.Bake in the centre of a pre-heated oven(350degF),for 25-30 mins,until it is springy to the touch.Cool the cake in the tin for 2-3mins,then turn it on to a wire rack to cool.Reduce the oven temperature to 225degF.
- Draw two circles,8"diameter,on non-stick baking paper.Place these on a baking sheet.
- Whisk the egg whites until stiff but not dry.Add half the sugar and continue whisking until the meringue stands in soft peaks.Sieve the cocoa and mix with the remaining sugar and ground hazelnuts,and fold this gently into the egg white.Fill in the marked circles with meringue.Bake in the centre of the oven for 1.3/4Hrs.Once cool,peel off the baking sheet.
- Slice the cooled cake into 2 layers.
- To make the icing,break the chocolate into pieces and melt in a bowl with the water over simmering water.Stir until smooth.Remove from the heat and allow to cool a little.Whisk the cream until it just stands in soft peaks.Gradually mix in the melted choc. and water.
- Place a meringue on a cake stand and cover with some cream.Place a layer of cake on top and cover with cream.Repeat with the other layers of cake and meringue.
- Spread the remaining cream over the top and sides of the torte and swirl using a pallette knife.Arrange chocolate curls on top and dust lightly with icing sugar.
- Cut into wedges and serve with cream.
Nutrition Facts : Calories 880, Fat 67.7, SaturatedFat 36.2, Cholesterol 251.9, Sodium 118.1, Carbohydrate 73.2, Fiber 11.9, Sugar 44.1, Protein 18.3
COFFEE-MALLOW TORTE
I just got my Better Homes and Gardens magazine after not subscribing for several years. I'm kind of disappointed. Not very many recipes, lots of ads, especially perscription drug ads which I am on a personal crusade against! BUT, hold on to your hats! I wish you could see the picture of this! This was a $400 winner. I'm going to try to make it soon, but it will have to wait for a special occasion, since we are on a big fat diet after ZWT3! Cooking time is chilling time.
Provided by Chef PotPie
Categories Frozen Desserts
Time 6h35m
Yield 1 torte, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
- In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
- In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
- In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
- Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.
Nutrition Facts : Calories 424.8, Fat 22.4, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.6, Carbohydrate 55, Fiber 2.4, Sugar 31, Protein 4.8
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