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
CHOCOLATE CHERRY TORTE
Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. , In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. , Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.
Nutrition Facts : Calories 367 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
DECADENT CHOCOLATE CHERRY TORTE
Chocolate cake, juicy cherry filling, and whipped cream are topped with crunch almond slivers.
Provided by Allrecipes Member
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Combine cherry pie filling and almond extract in small bowl. Stir until blended.
- To assemble, place one cake layer on serving plate.
- Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second layer.
- Spread remaining pie filling to within 1 1/2 inches of cake edge.
- Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
Nutrition Facts : Calories 661.7 calories, Carbohydrate 95.2 g, Cholesterol 93 mg, Fat 29 g, Fiber 4.6 g, Protein 9.7 g, SaturatedFat 11.8 g, Sodium 611.5 mg, Sugar 3.5 g
DECADENT CHOCOLATE CHERRY TORTE
Alternating layers of Duncan Hines triple chocolate cake, juicy cherry filling, and whipped cream are topped with crunch almond slivers.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Grease and flour two 8" round cake pans.
- Prepare, bake and cool cake according to package directions.
- Combine cherry pie filling and almond extract in small bowl. Stir until blended.
- To assemble, place 1 cake layer on serving plate.
- Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second layer.
- Spread remaining pie filling to within 1½" of cake edge.
- Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
DOUBLE CHOCOLATE CHERRY TORTE
Categories Cake Chocolate Fruit Dessert Bake Cherry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 Torte
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F. and butter and flour a 9-inch springform pan, knocking out excess flour.
- In a bowl stir together cherries, 1/4 cup sugar, and kirsch and macerate 15 minutes.
- Cut butter into pieces and separate eggs. Coarsely chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture slightly. Stir in yolks, flour, and salt until combined well. Gently stir in cherries and chocolate chips until just combined.
- In a bowl with an electric mixer beat whites until they hold soft peaks and gradually add remaining 1/2 cup sugar, beating until whites just hold stiff glossy peaks. Stir half of whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into pan and smooth top. Bake torte in middle of oven 50 minutes to 1 hour, or until a tester comes out with crumbs adhering.
- Cool torte in pan on a rack (top will fall slightly and crack). Run a thin knife around edge of torte and remove side of pan. Torte may be made 1 day ahead and kept, loosely covered with plastic wrap, at cool room temperature.
- Serve torte with whipped cream.
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