Easy Chocolate Torte Food

CHOCOLATE TORTE

Steps:

• Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
• In 2 qt saucepan over low heat, melt chocolate with butter.
• In large bowl, with wire whisk beat egg yolks and vanilla.
• Slowly beat warm chocolate mixture into yolk mixture until blended.
• In small bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
• Fold beaten egg whites into chocolate mixture, one third at a time.
• Spoon batter into pan spreading evenly.
• Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
• Cool torte in pan.
• When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
• Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
• Arrange wedges alternately on cake plate.

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.

EASY CHOCOLATE TORTE

Steps:

• Prepare cake mix as directed on package. Bake in 2 greased and floured 9-inch layer pans according to pkg directions. Cool. Split layers horizontally ( I place toothpicks around the cake and then use a serrated edge knife to cut the cake).
• Melt 1-1/2 packages of the chocolate in saucepan over very low heat. Cool; then beat in butter. Add almonds. Make chocolate curls from the remaining chocolate.
• Spread one cake layer with half the chocolate mixture; top the second layer, and spread with half the whipped topping. Repeat layers; garnish with chocolate curls. Chill one hour.

EASY CHOCOLATE TART

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

DENSE CHOCOLATE TORTE

Steps:

• Preheat oven to 300&Deg;F with rack in middle. Wrap outside of cake pan in plastic wrap, then wrap tightly in a layer of foil.
• Lightly butter pan, then dust with sugar, knocking out excess.
• Heat 1 cup sugar with 1/2 cup water in a small saucepan, stirring, until sugar is dissolved. Remove from heat and cool.
• Melt chocolates in a large bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until melted. Stir together butter (2 sticks) and remaining 1/2 cup sugar in another bowl until combined. Stir butter mixture into melted chocolate. Then stir in sugar syrup. Gently stir in eggs (avoid making bubbles) until combined. 3Transfer to pan and bake in a hot water bath until center is almost set (it should barely wobble), about 45 to 50 minutes.
• Cool completely on a rack. Chill, covered, at least 8 hours. Run a thin knife along side of pan, remove side, and serve slightly chilled or at room temperature.

EASY, DECADENT, INCREDIBLY CHOCOLATEY CHOCOLATE TORTE GLUTEN FRE

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.

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.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.