Chocolate Walnut Torte Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE PIE



Chocolate Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt
1/4 cup granulated sugar

Steps:

  • For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
  • For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
  • Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
  • For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

CHOCOLATE BABKA



Chocolate Babka image

"Babka takes time and patience, but it makes an awesome gift," says Duff.

Provided by Duff Goldman

Time 4h

Yield two 9-by-5-inch loaves

Number Of Ingredients 26

1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
1/3 cup sugar, plus a pinch
41/2 cups all-purpose flour, plus more for dusting
4 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon grated lemon zest
10 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3/4 cup heavy cream
Pinch of kosher salt
1 cup bittersweet chocolate chips
1 stick unsalted butter, cut into pieces, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Pinch of kosher salt
4 tablespoons unsalted butter, at room temperature
1/3 cup mini chocolate chips
Cooking spray
4 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3/4 cup water

Steps:

  • Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight.
  • Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature.
  • Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
  • Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
  • Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves.
  • Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack.

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.

Provided by Daniel Boulud

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
1/4 cup sugar, plus more to coat ramekins
4 1/2 ounces bittersweet chocolate, roughly chopped, preferably 70% Guanaja Valrhona brand; about 1 cup, chopped
1/2 cup whole milk
3/4 tablespoon cornstarch
2 large egg yolks
4 large egg whites
Sea salt
Powdered sugar, for serving (optional)
Unsweetened whipped cream, for serving (optional)

Steps:

  • Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
  • Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
  • In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
  • Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
  • When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)

More about "chocolate walnut torte food"

CHOCOLATE CAKE WITH 7-MINUTE FROSTING RECIPE - FOOD NETWORK
For the cake: Preheat the oven to 350 degrees F and grease and flour a 9-by-13-inch baking dish. In a mixing bowl, combine the flour, sugar and salt, then set aside.
From foodnetwork.com
Difficulty Intermediate


CHOCOLATE POTS DE CRèME RECIPE | GEOFFREY ZAKARIAN - FOOD …
Shut off the heat and add the chocolate, vanilla bean paste and salt. Allow the mixture to sit for about 30 seconds, then whisk to combine. Immediately pour into four espresso cups or 4 …
From foodnetwork.com
Difficulty Easy


DOUBLE CHOCOLATE CHEESECAKE RECIPE | MICHAEL SYMON - FOOD …
Combine the chocolate graham cracker crumbs, melted butter and salt. Pour into a springform pan, pressing the crumbs into the bottom and 1 inch up the sides. Bake off the heat for 5 to 10 …
From foodnetwork.com
Difficulty Easy


53 BEST CHOCOLATE DESSERT RECIPES & IDEAS - FOOD NETWORK
Jan 4, 2024 This flourless chocolate cake is the very definition of the word "decadent." You'll use an entire bag of dark chocolate chips to make the dessert's dreamy filling, which is equal parts …
From foodnetwork.com
Author By


CHOCOLATE MEMORIES | THE PIONEER WOMAN - FOOD NETWORK
Ree Drummond is taking a trip down memory lane by sharing chocolate recipes that are special to her. First, Ree loved her family's Chocolate Cake with 7-Minute Frosting as a kid, and she …
From foodnetwork.com


THE DUBAI CHOCOLATE BAR TREND HITS COSTCO | FOOD NETWORK
May 1, 2025 Beside that message, Vayntraub had posted an image, credited to Costco, showing a box of 10 Afters Ice Cream’s Dubai Chocolate Bars, featuring, according to the label, “Milk & …
From foodnetwork.com


21 BEST CHOCOLATE COOKIE RECIPES & IDEAS | FOOD NETWORK
Oct 20, 2023 Chocolate cookies are a versatile treat for all kinds of occasions, making them a staple in of both classic cookies and chocolate desserts. Whether you prefer cocoa powder or …
From foodnetwork.com


Related Search