DECADENT HOLIDAY CHOCOLATE TORTE
Make and share this Decadent Holiday Chocolate Torte recipe from Food.com.
Provided by Kristy Lee 7
Categories Dessert
Time 1h5m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Line bottom and sides of 9-inch springform pan with foil; grease foil.
- In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter and vanilla until well blended. Add flour, cocoa and water; stir in pecans. Gradually fold reserved egg white mixture into chocolate mixture; spread into prepared pan.
- Bake 45 to 55 minutes or until firm to touch; cool completely in pan on wire rack. Invert onto serving plate; remove foil. Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Garnish top of torte as desired.
- SEMI-SWEET GLAZE: In a small bowl, place 1 cup Hershey's semi-sweet chips and 1/3 cup whipping cream. Microwave at HIGH (100%) 30 seconds; stir until smooth. Use immediately.
Nutrition Facts : Calories 483.1, Fat 38.6, SaturatedFat 13.3, Cholesterol 93.5, Sodium 304, Carbohydrate 32.6, Fiber 1.7, Sugar 25.6, Protein 3.9
DECADENT CHOCOLATE TORTE
An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
- Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
- In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
- In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
- Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
- In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
- Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g
DECADENT CHOCOLATE TORTE
The original recipe for this was a little too basic, so I added my own special touches and it's one of the most decadent chocolate tortes I've ever had! Very good the first day of course, but REALLY good the second day! *If making for company, i highly suggest making it one day in advance. The texture becomes more dense the...
Provided by Kelly Williams
Categories Other Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Butter and flour a 10" springform pan. Melt butter and both chocolate chips in heatproof bowl in microwave until melted and smooth, stirring occasionally. Do not get too hot and scorch chocolate. Beat eggs and sugar in large bowl until light and fluffy. Beat in liqueur. Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed. Slowly add the melted chocolate mixture to the other ingredients, still at lowest mixture speed (taking care not to curdle eggs). Pour batter into springform pan and bake for 42-45 minutes, or until toothpick comes out clean. Cool in pan on rack. Remove springform ring and decorate with frosting. When ready to serve, dust the top with sifted powdered sugar and garnish with fresh raspberries and strawberries. This is even better the next day!! Enjoy!!
EASY, DECADENT, INCREDIBLY CHOCOLATEY CHOCOLATE TORTE GLUTEN FRE
Below I give you my favorite dessert recipe. It's so easy a child can do it to perfection. Just melt, mix, pour, bake. And out comes the most intense chocolate experience. I accompany this with whipped cream (beat heavy cream with sugar and vanilla extract until semi stiff. Use your senses, taste & smell & DO NOT overwhip. If you raise your beater, cream should hold, but needn't stand up & salute) and strawberry sauce (thaw a container of frozen strawberries or any berries and liquefy in a blender or by a hand-held). Both are ridiculously easy to make too but are celestial accompaniments to this torte.
Provided by Soma Sengupta
Categories Dessert
Time 1h20m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 f.
- Butter at 9″ round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
- Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
- Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
- Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
- You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
- If you don't ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
- Easy? The best things are.
Nutrition Facts : Calories 484.1, Fat 40.5, SaturatedFat 24.7, Cholesterol 154, Sodium 245.2, Carbohydrate 34, Fiber 4.8, Sugar 25.5, Protein 7.1
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 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
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