Buckwheat And Chocolate Torte Recipes

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BUCKWHEAT-AND-CHOCOLATE TORTE



Buckwheat-and-Chocolate Torte image

Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour -- which is ground from a seed, not a grain. Martha made this recipe on "Martha Bakes" episode 812.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter, cut into pieces, plus more, room temperature, for pan
1/4 cup blanched almonds
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1/3 cup buckwheat flour
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
4 large eggs, room temperature
1/2 cup packed light-brown sugar
Confectioners' sugar, for dusting (optional)
Chai Ice Cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with a parchment round; butter parchment. Spread almonds in a single layer on a baking sheet. Bake, stirring occasionally, until fragrant and golden brown, about 15 minutes. Let cool completely. Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate together. Let cool.
  • In a food processor, pulse almonds until finely ground. Add flour, salt, and cinnamon, and pulse until combined.
  • In a mixer fitted with the whisk attachment, whisk eggs and brown sugar on high until thick and pale, about 6 minutes. Fold in chocolate mixture, then flour mixture. Transfer batter to prepared pan. Bake, rotating pan halfway through, until cake is puffed and a tester inserted in center comes out clean, about 25 minutes.
  • Let cool 10 minutes on a wire rack. Release sides of pan and remove cake; let cool completely on rack. If desired, dust with confectioners' sugar and serve with ice cream. (Torte can be stored at room temperature, covered, up to 1 day.)

CHOCOLATE ALMOND TORTE



Chocolate Almond Torte image

Categories     Cake     Chocolate     Dessert     Bake     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

1 1/2 cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel
1/2 cup (1 stick) unsalted butter, melted, cooled
1/4 teaspoon salt
Powdered sugar

Steps:

  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
  • Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.

DOUBLE CHOCOLATE-KASHA TORTE



Double Chocolate-Kasha Torte image

These delightful kasha and nutty tortes are perfect crowd pleasing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 10

Number Of Ingredients 15

1/2 cup boiling water
1/2 cup uncooked roasted buckwheat kernels or groats (kasha)
1/2 cup semisweet chocolate chips
1/4 cup butter or margarine, softened
3/4 cup whole wheat flour
2 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 egg
3 cups sliced fresh strawberries
2 tablespoons granulated sugar
2 teaspoons powdered sugar

Steps:

  • Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
  • In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
  • Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
  • In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
  • Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
  • Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
  • Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
  • To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 24 g, TransFat 0 g

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