Dark Velvet Torte Food

VELVET CHOCOLATE TORTE

Steps:

• Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
• Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
• Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
• In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
• To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.

FLOURLESS CHOCOLATE TORTE

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.

SACHER TORTE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch springform pan; line the bottom with parchment paper. Butter the parchment and dust the bottom and sides with cake flour, tapping out the excess. Microwave the semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds, until smooth; let cool.
• Meanwhile, sift the cake flour and salt into a medium bowl. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until light, 1 to 2 minutes. Add the 6 egg yolks, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the melted chocolate. Add the flour mixture and beat until just combined.
• Beat the 4 egg whites in a separate large bowl with a mixer on medium speed until frothy, about 30 seconds. Add the remaining 2 tablespoons confectioners' sugar. Increase the speed to high and beat until the egg whites are stiff and glossy, about 1 more minute. Working in two batches, fold the egg whites into the batter with a rubber spatula until just combined. Spread the batter in the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes, then remove the springform ring and let the cake cool completely. Remove the cake from the bottom of the pan and cut in half horizontally using a long serrated knife.
• Make the filling: Combine 1/2 cup apricot jam, the granulated sugar and water in a small saucepan. Bring to a simmer, stirring, until the jam melts; strain through a fine-mesh sieve into a medium bowl and stir in the rum. Gradually brush about two-thirds of the syrup on the cut sides of the cake, allowing it to soak in. Remove any large pieces of fruit from the remaining 1/2 cup apricot jam; spread over the cut side of the bottom cake half and top with the remaining cake half, cut-side down. Brush the top and sides of the cake with the remaining syrup, allowing it to soak in.
• Make the glaze: Combine the corn syrup and water in a small saucepan and bring to a simmer over low heat, stirring to combine. Remove from the heat and add the bittersweet chocolate; stir until melted and smooth.
• Transfer the cake to a rack set over a baking sheet. Working in two or three batches, pour the glaze over the cake, allowing the excess to drip down the sides. Smooth the glaze with an offset spatula if needed. Refrigerate until the glaze is set, about 30 minutes. Serve with whipped cream.

BLACK VELVET CHOCOLATE TORTE

Steps:

• Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Cut each cake horizontally into 2 layers. (You will have 4 layers.)
• Beat next 3 ingredients in large bowl with mixer until blended. Gradually add sugar, beating until blended after each addition.
• Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake. Sprinkle with nuts; drizzle with melted semi-sweet chocolate. Let stand until chocolate is firm.

DARK VELVET TORTE

Steps:

• Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.
• Add egg yolks and flour to chocolate mixture; whisk until smooth.
• In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
• Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
• Bake in a 350° oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
• Slide a sharp knife between torte and pan. Remove pan rim.
• Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.

DARK & SQUIDGY CHOCOLATE TORTE

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.

DECADENT CHOCOLATE TRUFFLE TORTE

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.

BLUE VELVET COCONUT TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
• Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
• Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
• In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.

PURPLE VELVET TORTE (BEET CAKE)

Steps:

• In a medium saucepan, heat the beets and agave to a boil.
• Reduce to a simmer and cook for 30 minutes, until beets are soft.
• Transfer beet-agave mixture to a blender and puree on highest speed until smooth.
• Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
• Pour batter into a well greased 9-inch cake pan.
• Bake at 350° for 20-25 minutes until a knife inserted into the center comes out clean.
• Cool and serve.