X-TREME CHOCOLATE DOUBLE-NUT CARAMEL LADYFINGER TORTE RECIPE COURTESY SOUTHERN LIVING MAGAZINE
Steps:
- Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
- Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
- Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
- Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
- Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
- Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
TWO-NUTS CHOCOLATE TORTE
This is the best chocolate nut thing around. The day after you should try crumbling it over some ice-cream with a little espresso poured over the top. I always bake this torte in a cheesecake or spring-loaded tin or I make small ones baked in those trays you can use for mince pies, but you can use any well-greased and floured cake tin.
Provided by Jamie Oliver
Categories dessert
Time 1h15m
Yield Yield: 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
- In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.
JAMIE OLIVER'S TWO-NUTS CHOCOLATE TORTE
I saw this on Jamie Oliver's naked chef and just had to post it on here to see the nutritional content of this, being on a calorie controlled diet! Fingers crossed!!
Provided by lisajayne
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190c/375f/Gas 5.
- Line the bottom of a 20 or 25cm/8 or 10" tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour.
- Place the nuts into a food processor and whizz up until finely ground.
- Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate.
- Put to one side in a separate bowl.
- Add the butter and sugar to the food processor and beat until pale and fluffy.
- At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
- In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks.
- Gently fold the egg whites into the chocolate, butter and nut mix.
- Pour all the mixture into the tin.
- Bake in the preheated oven for around an hour.
- To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds.
- When removed, it should be reasonably clean.
- Serve with whipped cream, ice-cream or creme fraiche.
Nutrition Facts : Calories 798.7, Fat 75.7, SaturatedFat 33.5, Cholesterol 226.8, Sodium 317.9, Carbohydrate 32.6, Fiber 11.1, Sugar 14.7, Protein 18.2
DOUBLE CHOCOLATE TORTE
If you love chocolate, you won't be able to resist this rich, fudgy torte. I often make it for company because it's easy to prepare yet looks so impressive. For special occasions, I place it on a fancy cake plate and I use a can of whipped topping to decorate it. It looks and tastes awesome! -Naomi Treadwell Swans Island, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9-12 servings.
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.
Nutrition Facts :
UKRAINIAN WALNUT-ALMOND TORTE
Make and share this Ukrainian Walnut-Almond Torte recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture.
- Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
- Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
- Remove from the pans and place on a cake rack.
- FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
- Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
- FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
- Remove it from the heat and cool.
- Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
- Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
- Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Nutrition Facts : Calories 482.2, Fat 30.3, SaturatedFat 8.3, Cholesterol 247.8, Sodium 192.3, Carbohydrate 44, Fiber 2.3, Sugar 37.3, Protein 12
CHOCOLATE DOUBLE NUT CARAMEL LADYFINGER TORTE (NO BAKE)
This is an absolute fantastic extreme chocolate no-bake dessert that is wonderful to serve at a dinner party or a get together as you can prepare this up to a day in advance and chill. Plan ahead--this needs to chill for a minimum of 3 hours before serving. Cooking time is chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 9-inch springform baking pan.
- Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
- Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
- Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
- Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
- Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
- Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
- In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
- Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
- Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
- Chill for 3 hours before serving.
- Delicious!
DARK & SQUIDGY CHOCOLATE TORTE
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Provided by Jane Hornby
Categories Dessert, Dinner
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
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.
Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium
CHOCOLATE HAZELNUT TORTE
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8 1/2-inch torte
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
- In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
- In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
- Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.
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