CHOCOLATE TORTE
Make and share this Chocolate Torte recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
- In 2 qt saucepan over low heat, melt chocolate with butter.
- In large bowl, with wire whisk beat egg yolks and vanilla.
- Slowly beat warm chocolate mixture into yolk mixture until blended.
- In small bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
- Fold beaten egg whites into chocolate mixture, one third at a time.
- Spoon batter into pan spreading evenly.
- Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
- Cool torte in pan.
- When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
- Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
- Arrange wedges alternately on cake plate.
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
CHOCOLATE TORTE CAKE
I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect.
Provided by Ecossaise
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
- Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
- Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
- FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
- Fold in vanilla until evenly blended.
- If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
- COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
- Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
- Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.
Nutrition Facts : Calories 595.7, Fat 29.5, SaturatedFat 12.6, Cholesterol 95.6, Sodium 539.5, Carbohydrate 81.5, Fiber 3.1, Sugar 58, Protein 6.5
CHOCOLATE TORTE
A TOH recipe that I would like to try. I am posting it here so that I don't lose it. Looks really impressive.
Provided by Tricia Foley
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- 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" round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes; remove from pans to wire racks.
- FILLING:.
- In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
- Chill until firm.
- FROSTING:.
- In a saucepan, melt chips and butter over medium heat; stir in cream.
- Remove from the heat; stir in confectioner's sugar.
- Chill for at least 1 hour or until completely cooled.
- Beat with electric mixer to achieve spreading consistency.
- PREP:.
- 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.
- Yield: 12 servings.
Nutrition Facts : Calories 857, Fat 48.8, SaturatedFat 29.9, Cholesterol 192.6, Sodium 579.1, Carbohydrate 104.8, Fiber 4, Sugar 76.7, Protein 8
GRASSHOPPER CHOCOLATE TORTE LAYER CAKE
Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
- Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
- Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
- Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
- To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.
FLOURLESS CHOCOLATE TORTE
Steps:
- Preheat oven to 325 degrees F.
- Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
- Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
- Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
- Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
- Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
CHOCOLATE-ALMOND TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
- Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
- Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
- In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.
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.
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE CHIP TORTE
This rich, moist, chocolately dessert is a hit every time! No one will ever know that DATES are the secret ingredient. This cake keeps well, not that you will have it around for long!
Provided by KeyWee
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring first three ingredients to a second boil.
- Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
- Cream together next six ingredients.
- Blend in the cold date mixture.
- Pour into a greased 13x9 cake pan.
- Top with chocolate chips& nuts, then sprinkle with sugar.
- Bake at 350 degrees for 40-45 minutes.
DARK & SQUIDGY CHOCOLATE TORTE
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Provided by Jane Hornby
Categories Dessert, Dinner
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
- Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
ELEGANT CHOCOLATE TORTE
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. -Lois Gallup Edwards, Woodland, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
Nutrition Facts : Calories 456 calories, Fat 20g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 367mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE FLOURLESS TORTE / CAKE
This is a chocolate fantasy come true! If you want a rich dessert for a dinner party, this is the one for you. It's rich and chocolately and soooooo good. From Better Homes and Gardens Chocolate Ultimate Desserts cookbook. Slice thinly, a little goes a long way...
Provided by Wish I Could Cook
Categories Tarts
Time 1h20m
Yield 16 thin slices, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In large saucepan, combine chocolate, butter, sugar and cream. Cook and stir until melted. Remove from heat.
- In large bowl lightly beat eggs and vanilla.
- Stir in half of chocolate mixture at a time.
- Pour into a greased 10-inch springform pan.
- Place on baking sheet.
- Bake for 45-50 minutes or until evenly puffed and a knife inserted into the center comes out clean.
- Cool completely on wire rack.
- Cover and chill for 4 hours. Remove side of pan.
- Ganache:.
- Place 12 ounces of chocolate chips in a bowl.
- Heat 1 c cream to boiling.
- Pour cream onto chocolate and stir until chocolate is melted.
- Let cool a bit then pour over torte allowing some to run down the sides.
PRUNE & CHOCOLATE TORTE
A dinner party favourite
Provided by Good Food team
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
- Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
- Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
CHOCOLATE-RASPBERRY ANGEL FOOD TORTE
Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.-Lisa Dorsey, Pueblo, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.
Nutrition Facts : Calories 237 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 153mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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