MOCK CHESTNUT TORTE (PASSOVER CAKE)
This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary - a dusting of cocoa is just fine.
Provided by blucoat
Categories Tarts
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Line a 9-inch springform pan with baking parchment.
- Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
- In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
- Chocolate Ganache Glaze: In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.).
- Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
- Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.
Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 9.8, Cholesterol 62, Sodium 134.4, Carbohydrate 17.8, Fiber 5, Sugar 7, Protein 5.8
MOCHA NUT TORTE
My husband doesn't like chocolate cake, but this spectacular three-layer torte is a favorite of his. I've been using this recipe for special occasions such as birthdays for many years. -Megan Shepherdson, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.
Nutrition Facts : Calories 479 calories, Fat 26g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 284mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
NO-FLOUR CHOCOLATE CHESTNUT TORTE
I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from rec.food.recipes, and it is originally from betterbaking.com. I cannot wait to try it. Looks fantastic.
Provided by basia1
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Note: Available in larger supermarkets, ethnic stores and European groceries.
- Chestnut puree and chestnut cream are usually imported from France.
- Either product will work well in this recipe.
- Preheat oven to 350 degrees F.
- Line a 9 or 10-inch springform pan with a circle of baking parchment.
- Cake: Prepare melted chocolate.
- Set aside and allow to cool to room temperature.
- Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
- Add vanilla, egg yolks and melted chocolate.
- Blend well.
- In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
- Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
- Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
- Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
- Spoon into prepared pan and bake until done, 35-45 minutes.
- Cake rises somewhat and looks dry and slightly cracked on top when done.
- Middle should be soft but firm.
- Cool in pan for 20 minutes, then remove to a wire.
- rack.
- Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
- Remove from heat and stir briskly, using a wire.
- whisk, until all of the chocolate melts.
- Invert cake on a wire cake rack placed on a cookie sheet.
- Pour glaze over cake, using a metal spatula to spread.
- Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
MOCK CHESTNUT TORTE
Provided by Marcy Goldman
Categories Cake Rum Chocolate Dessert Bake Passover Raspberry Sweet Potato/Yam Spring Family Reunion Kosher Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 14 to 18 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line a 9-inch springform pan with baking parchment.
- Torte:
- In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
- In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
- Chocolate Ganache Glaze:
- In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.)
- Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
- Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.
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