BITTERSWEET CHOCOLATE TORTE
Sometimes you just need something really chocolaty. Or if you don't really need it, you might simply want it. This chocolate torte is a good choice for satisfying those chocolate cravings because it is easy to make, versatile and quite decadent. And, of course, it is very chocolaty.
Provided by Crunchycookie23
Categories Dessert
Time 1h10m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
- In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
- Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
- Pour into prepared pan.
- Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
- Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.
Nutrition Facts : Calories 299.5, Fat 20.7, SaturatedFat 10.4, Cholesterol 100, Sodium 178.1, Carbohydrate 27.7, Fiber 1.5, Sugar 22.7, Protein 3.4
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
CHOCOLATE HAZELNUT TORTE
Steps:
- Make torte:
- In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
- Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
- In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
- In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
- Make glaze:
- Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
- Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
- Serve torte with whipped cream or ice cream.
BITTERSWEET CHOCOLATE MOUSSE TORTE
In the grand tradition of European pastry, this torte alternates layers of crisp butter-wafer cookies with a dense bittersweet chocolate mousse. Best served chilled and thinly sliced, this dessert is elegant; the cookies are store-bought, so it's delightfully easy, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- Make mousse: Put chocolate in a large bowl, and set aside. Heat 1 1/2 cups cream over medium-high heat in a medium saucepan until cream is steaming and small bubbles form on edges.
- Pour cream over chocolate. Stir until mixture is smooth. Let cool completely.
- Put remaining 1 1/2 cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Using a rubber spatula, fold whipped cream into chocolate mixture, one-third at a time.
- Assemble torte: Line a 9-by-5-by-3-inch loaf pan with plastic wrap, leaving an overhang on sides. Spread enough mousse (3/4 to 1 cup) over bottom of pan to cover. Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer. Repeat process with remaining cookies and mousse until pan is full.
- Press plastic wrap directly onto surface, and refrigerate torte until firm, at least 3 hours or up to 2 days.
- Remove plastic wrap from surface. Invert torte onto a serving plate; unmold, using overhang to coax it out. Remove plastic wrap. Dust with cocoa.
BAKER'S ONE BOWL BITTERSWEET TORTE
Our BAKER'S ONE BOWL Bittersweet Torte looks like it belongs in a bakery window. But why let the baker take the credit when you can easily make it at home?
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 9-inch round pan with cooking spray; cover bottom with waxed paper.
- Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Stir in nuts. Pour into prepared pan.
- Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 10 min. Run small knife around side of pan to loosen edge. Invert torte onto wire rack; remove waxed paper. Cool torte completely. Melt remaining chocolate; drizzle over torte. Let stand 15 min. or until glaze is firm.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 21 g, Protein 3 g
BITTERSWEET CHOCOLATE GLAZE
This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Provided by Alice Medrich
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
- Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
More about "bittersweet chocolate torte recipes"
BITTERSWEET CHOCOLATE TORTE | DIABETIC RECIPE - DIABETIC …
From diabeticgourmet.com
Servings 12Calories 145 per servingEstimated Reading Time 2 mins
BITTERSWEET CHOCOLATE TORTE | BETTER HOMES & GARDENS
From bhg.com
Total Time 9 hrs 20 minsCalories 253 per serving
- Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round springform pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes.
- In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan.
- Bake in a 325 degree F oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you're unable to use a traditional cake doneness test. The torte should be done after 30 minutes, even though the center will still appear to be underbaked.)
- Cool torte on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days.
BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES - FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE BLACKBERRY TORTE RECIPE | DRISCOLL'S
From driscolls.com
BITTERSWEET CHOCOLATE AND PEAR CAKE – SMITTEN KITCHEN
From smittenkitchen.com
BAREFOOT CONTESSA | DARK CHOCOLATE TART | RECIPES
From barefootcontessa.com
OUR MOST DECADENT BITTERSWEET CHOCOLATE RECIPES
FLOURLESS CHOCOLATE ESPRESSO TORTE - A CORK, FORK, & PASSPORT
From acorkforkandpassport.com
FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
From wellplated.com
RECIPES WITH BITTERSWEET CHOCOLATE | TASTE OF HOME
From tasteofhome.com
10 BEST BITTERSWEET BAKING CHOCOLATE RECIPES | YUMMLY
From yummly.com
BITTERSWEET CHOCOLATE CAKE | BETTER HOMES & GARDENS
From bhg.com
BITTERSWEET-CHOCOLATE TART RECIPE - ALAIN DUCASSE | FOOD …
From foodandwine.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
BITTERSWEET MEXICAN CHOCOLATE TORTE - BAKING BITES
From bakingbites.com
SACHER TORTE | KING ARTHUR BAKING
From kingarthurbaking.com
BITTERSWEET CHOCOLATE CAKE RECIPE | REAL SIMPLE
From realsimple.com
SPICED CHOCOLATE TORTE WRAPPED IN CHOCOLATE RIBBONS RECIPE
From bonappetit.com
NW CHOCOLATE FEST RECIPE: BITTERSWEET GANACHE GLAZED CHOCOLATE …
From francostigan.com
BITTERSWEET CHOCOLATE TORTE - EQUAL
From equal.com
DOUBLE CHOCOLATE TORTE – SMITTEN KITCHEN
From smittenkitchen.com
BITTERSWEET CHOCOLATE TORTE {GLUTEN FREE} - LETTY'S KITCHEN
From lettyskitchen.com
DECADENT, RICH CHOCOLATE TORTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
From christinascucina.com
TORTA CAPRESE | ITALY MAGAZINE
From italymagazine.com
BITTERSWEET-CHOCOLATE TART RECIPE | MYRECIPES
From myrecipes.com
BEST FRENCH FLOURLESS CHOCOLATE TORTE RECIPES - FOOD NETWORK
From foodnetwork.ca
BITTERSWEET CHOCOLATE TART - MIDWEST LIVING
From midwestliving.com
RICH & CREAMY NO BAKE CHOCOLATE TORTE - ERREN'S KITCHEN
From errenskitchen.com
FLOURLESS CHOCOLATE TORTE - LITTLE SWEET BAKER
From littlesweetbaker.com
FLOURLESS CHOCOLATE TORTE | SARAHBAKES
From goodfoodandwords.com
CHOCOLATE TORTE RECIPE | SOUTHERN LIVING
From southernliving.com
DOUBLE CHOCOLATE TORTE RECIPE | BON APPéTIT
From bonappetit.com
BITTERSWEET CHOCOLATE TARTS RECIPE - STEPHEN HARRIS | FOOD & WINE
From foodandwine.com
BITTERSWEET MOLTEN CHOCOLATE LAVA CAKES - CHRISTINA'S CUCINA
From christinascucina.com
BITTERSWEET CHOCOLATE TORTE - APRICOT FILLING RECIPE
From recipeland.com
BITTERSWEET CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
TRISHA YEARWOOD'S CHOCOLATE TORTE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FLOURLESS CHOCOLATE ALMOND TORTE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CHOCOLATE ALMOND FLOUR TORTE - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love