Chocaholictorte Recipes

CHOCOLATE TORTE

Steps:

• Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
• In 2 qt saucepan over low heat, melt chocolate with butter.
• In large bowl, with wire whisk beat egg yolks and vanilla.
• Slowly beat warm chocolate mixture into yolk mixture until blended.
• In small bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
• Fold beaten egg whites into chocolate mixture, one third at a time.
• Spoon batter into pan spreading evenly.
• Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
• Cool torte in pan.
• When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
• Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
• Arrange wedges alternately on cake plate.

CHOCOLATE TORTE

Steps:

• Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
• In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
• In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
• Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.

CHOCAHOLIC TORTE

Steps:

• Preheat oven to 375°F.
• Butter and flour a 10" springform pan (I used baking spray).
• Melt butter and chocolate chips in double boiler until mixed and smooth.
• Beat eggs and sugar in large bowl until light and fluffy.
• Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
• Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
• Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
• Cool in pan on rack.
• When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.

CHOCAHOLIC TORTE

Steps:

• Preheat oven to 375°F.
• Butter and flour a 10" springform pan (I used baking spray).
• Melt butter and chocolate chips in double boiler until mixed and smooth.
• Beat eggs and sugar in large bowl until light and fluffy.
• Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
• Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
• Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
• Cool in pan on rack.
• When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.