DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
HEALTHY DARK CHOCOLATE TORTE (PIE)
***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. "Oh my!" I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here: http://www.doctoroz.com/videos/alton-browns-dairy-free-chocolate-pie)
Provided by Kathi Ann
Categories Pie
Time 2h20m
Yield 1 torte/pie slices, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
- Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
- Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.
WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)
The "Witchery" restaurant in Edinburgh is located in a building (near Edinburgh Castle) where the "Old Hell Fire Club" held their meetings. Warm Dark Chocolate Torte is one of the most heavenly (and most expensive!) desserts on the menu. This is one of the most elegant and exquisite sweets that you will ever eat or serve to family or dinner guests
Provided by Millereg
Categories Sauces
Time 55m
Yield 4 of the most delicious tortes that you have ever ta, 4 serving(s)
Number Of Ingredients 12
Steps:
- -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
- Place the cornstarch in a small nonstick saucepan.
- Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
- Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and cook for 1 minute.
- Remove from the heat.
- In a small bowl, beat together the egg, egg yolk, and sugar.
- Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
- Beating constantly, add the egg mixture to the milk mixture in the saucepan.
- Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
- Strain through a very fine sieve into a clean bowl.
- Mix in the grated chocolate.
- (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
- -----TOMAKE THE WARM CHOCOLATE TORTE-----.
- Spray 4 (4-oz.) ramekins with nonstick spray.
- Lightly dust the interior of the ramekins with confectioners sugar.
- Preheat the oven to 350°F.
- Place the egg whites in a medium bowl.
- Beat with an electric mixer on medium speed until foamy.
- Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
- Fold in the pastry cream.
- Transfer to a pastry bag fitted with a star tip.
- Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
- Divide the berries over the meringue.
- Pipe 2 additional circles of meringue over the berries.
- Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
- Serve warm.
NO-BAKE CHOCOLATE TORTE
Here's a delightful dessert that only looks like you fussed all day. With its attractive appearance and wonderful taste, no one will know that you saved time by spreading an easy-to-prepare frosting on a store-bought pound cake.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,
Nutrition Facts : Calories 511 calories, Fat 38g fat (23g saturated fat), Cholesterol 181mg cholesterol, Sodium 215mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
DARK CHOCOLATE GANACHE TART
This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.
Provided by Loll
Categories Desserts Pies Tarts
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
- While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
- Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g
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