White Chocolate Dream Torte Food

WHITE CHOCOLATE TORTE

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans. , Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.

WHITE CHOCOLATE-ALMOND TORTE

Steps:

• Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside.
• In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Add eggs one at a time, beating on high speed after each addition until smooth and blended. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate. Spread batter in pan.
• Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
• Run long knife under cake to loosen from pan bottom; transfer to serving plate. Spread frosting over side and top of torte. Garnish with reserved toasted almonds.

WHITE CHOCOLATE CHRISTMAS TORTE

Steps:

• Preheat oven to 350°. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts. , In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally. , In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth., To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

CHOCOLATE-WALNUT TORTE

Steps:

• Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
• Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
• In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
• Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.

GLUTEN-FREE CHOCOLATE HAZELNUT DREAM TORTE

Steps:

• Heat oven to 350°F. Place hazelnuts in single layer in shallow baking pan. Toast hazelnuts 8 to 10 minutes or until golden brown and aromatic. Transfer hot nuts to several thicknesses of paper towels. Rub hazelnuts together to remove skins. Let cool. In food processor- or blender-container, grind half of the hazelnuts finely. Chop remaining hazelnuts; set aside.
• Generously grease bottom only of (8- or 9-inch) round pan. (Lower oven temperature to 325°F if using dark or nonstick pan.)
• In large bowl, beat ground hazelnuts, cake mix, water, butter and eggs on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edge of pan; remove from pan to wire rack. Cool completely.
• In small heavy saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat about 7 to 10 minutes longer or just until thickened. Remove from heat; cool 10 minutes. Stir in vanilla.
• Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread half the white chocolate mixture over cake; sprinkle with half the chopped hazelnuts. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top (some may drip down side). Sprinkle with remaining hazelnuts. Refrigerate any remaining cake.

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.

FIVE STAR WHITE CHOCOLATE FRUIT TART

Steps:

• Heat oven to 300°F.
• Beat butter and sugar until light and fluffy.
• Blend in flour.
• Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
• Bake for 20-25 minutes or until just lightly brown.
• Cool completely.
• Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
• Beat in the cream cheese.
• When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
• Cover with plastic wrap and chill until ready to serve--at least 3 hours.
• Slice the fruit of your choice and place on the tart in an attractive manner.
• This is best eaten the same day it's made.
• But there won't be any leftovers anyway.