FLOURLESS CHOCOLATE WALNUT TORTE
This rich, chocolatey, naturally gluten-free, flourless chocolate walnut torte is made easily in the food processor!
Provided by Sylvie Shirazi
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Grease the sides of an 8-inch cake pan and line the bottom with parchment paper.
- Put the walnuts, coconut sugar, cocoa powder, baking powder and salt in the food processor and process until finely ground. Add the coconut oil, vanilla and eggs and process just until incorporated, scraping down the sides of the bowl as needed.
- Scrape batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until puffed around the edges and just set in the center. Cool completely in pan on a wire rack.
- Dust top lightly with cocoa powder before serving if desired.
Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 99 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
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.
FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
- Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
- Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
- Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
DARK CHOCOLATE AND WALNUT TORTE
"Don't be fooled by the fancy word: a torte is just a cake! And this one is made special by the added richness of the walnuts. This torte doesn't have a lot of flour so the texture isn't heavy. It's just heavy on flavor. The lightness of this torte is something everyone will appreciate in the midst of all of the pumpkin pies and tins of holiday cookies." -Alex Guarnaschelli
Provided by Alex Guarnaschelli
Categories dessert
Time 45m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
- Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
- Beat the egg yolks, ¾ cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
- Combine the egg whites, cream of tartar and a small amount of the remaining ¼ cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes
- Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
- Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan
- Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving.
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
- In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
- Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
- Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.
CHOCOLATE GANACHE FOR THREE-NUT TORTE
Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.
CHOCOLATE WALNUT TORTE
Provided by Florence Fabricant
Categories dessert
Time 1h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
- Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
- Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
- Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
- Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 30 grams, Carbohydrate 63 grams, Fat 44 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 176 milligrams, Sugar 55 grams, TransFat 0 grams
CHOCOLATE WALNUT TORTE
Make and share this Chocolate Walnut Torte recipe from Food.com.
Provided by Iron Bloomers
Categories Pie
Time 55m
Yield 1 nine inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Combine and set aside: crackers, nuts, chips and baking powder.
- With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
- Fold in cracker mixture, gently but well.
- Pour into ungreased 9-inch pie pan.
- Bake at 325° for 25-30 minutes.
- Cool completely.
- • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
- Place bowl in fridge while pie bakes.
- Once pie is cool, whip topping to stiff peaks.
- Spread on pie leaving 1-inch band around edge (for looks).
- Sprinkle with chopped nuts, or shaved chocolate.
- Chill overnight.
Nutrition Facts : Calories 538.8, Fat 26.6, SaturatedFat 10.7, Cholesterol 2.9, Sodium 297.9, Carbohydrate 75.4, Fiber 3.6, Sugar 60, Protein 7.9
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
- Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
- Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.
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CHOCOLATE GANACHE TART RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (61)Estimated Reading Time 8 minsServings 8
- Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
- Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.
CHOCOLATE WALNUT TORTE - STEFFANIE AT HOME
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- Preheat the oven to 350°F. Prepare a 10 inch springform pan by lining the bottom with parchment paper.
- Add the walnuts, sugar and salt to the bowl of a food processor and pulse to create a medium texture.
- While the crust is baking, place a double boiler over medium high heat and bring it to a simmer. Spray the edges of the pan with non stick spray and wrrap the (outside) bottom of the pan with aluminum foil tightly. This will preven water from leaking in from the water bath.
- When the cake has cooled, place the chocolate and cream into a microwave safe dish. Microwave in 30 second increments stirring inbetween until the chocolate and cream are thickened and smooth.
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