Chocolate Nut Torte Recipes

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FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

CHOCOLATE-WALNUT TORTE



Chocolate-Walnut Torte image

Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 16

Number Of Ingredients 20

1 1/2 cups chopped walnuts
1 1/2 cups crushed vanilla wafer cookies (38 cookies)
1 cup packed brown sugar
1 cup butter or margarine, melted
2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups granulated sugar
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 1/4 cups water
1 teaspoon vanilla
2 eggs
1 1/2 cups whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 oz semisweet baking chocolate
1/2 teaspoon shortening

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.

Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg

HUNGARIAN CHOCOLATE-WALNUT TORTE



Hungarian Chocolate-Walnut Torte image

Provided by Jayne Cohen

Categories     Mixer     Chocolate     Dessert     Passover     Valentine's Day     Walnut     Kosher     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 10 servings

Number Of Ingredients 10

3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German's Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

Steps:

  • Have all ingredients at room temperature.
  • Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
  • Preheat the oven to 350°F.
  • In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
  • In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
  • Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
  • Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
  • If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
  • Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
  • The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
  • Passover Confectioners’ Sugar:
  • In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
  • Chocolate Icing:
  • Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

TWO-NUTS CHOCOLATE TORTE



Two-Nuts Chocolate Torte image

This is the best chocolate nut thing around. The day after you should try crumbling it over some ice-cream with a little espresso poured over the top. I always bake this torte in a cheesecake or spring-loaded tin or I make small ones baked in those trays you can use for mince pies, but you can use any well-greased and floured cake tin.

Provided by Jamie Oliver

Categories     dessert

Time 1h15m

Yield Yield: 8 servings

Number Of Ingredients 8

5 1/2 ounces shelled and peeled almonds
5 1/2 ounces shelled walnuts, finely ground
11 ounces semi-sweet chocolate
1 heaped teaspoon unsweetened cocoa powder
9 ounces butter
3 1/2 ounces sugar
6 large free-range eggs, separated
Salt

Steps:

  • Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
  • In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.

CHOCOLATE ESPRESSO-NUT TORTE



Chocolate Espresso-Nut Torte image

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 14

5 large eggs, separated
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
GANACHE:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.

BROWNIE TORTE



Brownie Torte image

This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.

Provided by WILDFLOWER12

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup light corn syrup
1 cup semisweet chocolate chips
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
½ cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries

Steps:

  • Butter and flour a 9 inch round cake pan.
  • In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
  • Stir in 1 cup chocolate chips until melted.
  • Remove from heat and add sugar and eggs, and stir until blended.
  • Stir in 1 teaspoon vanilla , flour, and nuts.
  • Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
  • Cool in pan 10 minutes. Then place on a cooling rack.
  • To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
  • Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g

CHOCOLATE NUT TORTE



Chocolate Nut Torte image

A very easy recipe. Use other nuts instead of pecans for a different flavour (my favourite is hazelnuts)

Provided by Grace Fung

Categories     Dessert

Time 23m

Yield 8 serving(s)

Number Of Ingredients 7

4 large eggs
3/4 cup artificial sweetener or 3/4 cup sugar
1 cup pecans
1 teaspoon vanilla extract
2 tablespoons flour
2 1/2 teaspoons baking powder
3 tablespoons cocoa powder

Steps:

  • Blend in a blender eggs and sweetener for 45 seconds.
  • Add other ingredients IN THE ORDER LISTED.
  • Blend 2 minutes.
  • Pour mixture into greased 9" round pan.
  • Bake at 350F for 20 minutes or until skewer inserted in the centre comes out clean.

Nutrition Facts : Calories 144.9, Fat 12.6, SaturatedFat 1.8, Cholesterol 105.8, Sodium 149, Carbohydrate 5.1, Fiber 2, Sugar 0.8, Protein 5

VIENNESE CHOCOLATE-NUT CAKE



Viennese Chocolate-Nut Cake image

Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.

Provided by christlk

Categories     World Cuisine Recipes     European     Austrian

Time 1h30m

Yield 10

Number Of Ingredients 8

1 ¼ cups margarine
1 ¼ cups white sugar
4 eggs
1 cup all-purpose flour
1 cup cornstarch
1 cup ground hazelnuts
6 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  • Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Florence Fabricant

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

12 eggs, separated
1 cup sugar
8 ounces semi-sweet chocolate, melted
8 ounces walnuts, finely ground
Pinch of salt

Steps:

  • Preheat oven to 350 degrees.
  • Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
  • Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
  • Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
  • Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
  • Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 30 grams, Carbohydrate 63 grams, Fat 44 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 176 milligrams, Sugar 55 grams, TransFat 0 grams

CHOCOLATE GANACHE FOR THREE-NUT TORTE



Chocolate Ganache for Three-Nut Torte image

Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 3

6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 teaspoon corn syrup

Steps:

  • Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Hazelnut     Gourmet

Number Of Ingredients 14

For torte
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
For glaze
6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup heavy cream
Garnish: finely chopped toasted hazelnuts
Accompaniment: whipped cream or vanilla ice cream

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.

CHOCOLATE TORTES RECIPE BY TASTY



Chocolate Tortes Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, sugar, chocolate, double cream, chocolate spread, raspberry, mint

Provided by Ellie Holland

Categories     Desserts

Yield 12 serving

Number Of Ingredients 8

¾ cup chocolate biscuit, crushed
3 tablespoons butter, melted
2 tablespoons sugar
⅔ cup chocolate
½ cup double cream, hot
2 tablespoons chocolate spread
raspberry
mint

Steps:

  • In a small bowl, combine the chocolate biscuit crumbs with the butter and sugar.
  • Spoon into a mini cupcake tray and freeze for 10 minutes, until set.
  • Pour the hot double cream and chocolate spread over the chocolate and allow the heat of the cream to melt the chocolate. Whisk to combine.
  • Pour the ganache over the biscuit bases.
  • Chill in the fridge for 1 hour, until set.
  • Garnish with raspberries and a sprig of mint.
  • Enjoy!

Nutrition Facts : Calories 180 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.

THREE-NUT TORTE



Three-Nut Torte image

Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Unsalted butter, for pans
All-purpose flour, for pans
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
3/4 cup finely ground toasted walnuts
1/2 cup finely ground toasted hazelnuts
1/2 cup finely ground toasted blanched almonds
3 ounces bittersweet chocolate, finely chopped or grated
1 tablespoon finely grated orange zest
1/2 teaspoon baking powder
1/4 teaspoon salt
Praline Buttercream
Chocolate Ganache for Three-Nut Torte

Steps:

  • Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
  • Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
  • Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
  • Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.

CHOCOLATE NUT TORTE



Chocolate Nut Torte image

Oh, boy, another one of those Grandma recipes that doesn't have exact oven temperature! It's a yummy recipe though...very rich :)

Provided by Karen..

Categories     Dessert

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 7

2 eggs
1 cup sugar
2 ounces unsweetened chocolate squares
1 teaspoon vanilla
6 tablespoons butter
1 cup chopped nuts
1/2 cup flour

Steps:

  • Beat eggs until very light.
  • Add the sugar a little at a time.
  • Melt chocolate and butter together.
  • Add to the sugar and egg mixture.
  • Stir in nuts, flour and vanilla.
  • Pour into a greased square tin and bake slowly for half an hour.

Nutrition Facts : Calories 318.8, Fat 20, SaturatedFat 8.3, Cholesterol 67.3, Sodium 173.6, Carbohydrate 33.4, Fiber 2.6, Sugar 23.1, Protein 5.6

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This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance. Chocolate drizzle & truffle torte . A star rating of 4.5 out of 5. 7 ratings. Rich, decadent and utterly delicious - this classic recipe never fails to impress. Prune & chocolate torte. A star rating of 4.8 out of 5. 15 ratings. A dinner party …
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CHOCOLATE NUT TORTE RECIPE - WEBETUTORIAL
The ingredients are useful to make chocolate nut torte recipe that are eggs, artificial sweetener, pecans, vanilla extract, flour, baking powder, cocoa powder . Chocolate nut torte may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to cook this recipe or have an image for ...
From webetutorial.com


CHOCOLATE AND HAZELNUT TORTE RECIPE - GREAT BRITISH CHEFS
Reserve. 8. Prepare an ice bath by setting a large bowl, enough to hold 2l of liquid, over a larger bowl partially filled with ice cubes and water. Set a strainer over the top bowl and set aside. 9. In a separate bowl, whisk together the egg yolks and sugar until pale yellow and the sugar has dissolved.
From greatbritishchefs.com


CHOCOLATE NUT TORTE RECIPE - BAKERRECIPES.COM
2002-03-17 3 1/3 c Basic cake mix 2 1/2 T Butter or margarine, melted 9 T Cocoa 1/2 pt Whipping cream, whipped and 1 c Milk Sweetened 2 Eggs, well beaten . TORTE TOPPING
From bakerrecipes.com


PASSOVER CHOCOLATE NUT TORTE RECIPE - BAKERRECIPES.COM
nuts. TO MAKE ICING: Mix together the eggs, sugar and potato starch in the. top of a double boiler. Heat over boiling water, stirring, until. mixture thickens. Do not boil the mixture, and beware of “scrambled eggs!”. Cool, then. stir in the chocolate. Gradually beat in the butter, one tablespoon at a time.
From bakerrecipes.com


RECIPES WITH CHOCOLATE AND NUTS - DELISH
2012-05-16 Decadent Chocolate and Nut Desserts. Peanut butter and jelly, peas and carrots, meat and potatoes. There's another duo that deserves to keep company with these classic combos: chocolate and nuts ...
From delish.com


CHOCOLATE NUT TORTE RECIPE - BAKERRECIPES.COM
2006-11-27 The best delicious Chocolate Nut Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Nut Torte recipe today! Hello my friends, this Chocolate Nut Torte recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Nut Torte is amazingly delicious, and ...
From bakerrecipes.com


CHOCOLATE NUT TORTE RECIPE
2021-04-30 until light, then beat in the cocoa and add the nuts. Set aside. Bring the cream to a boil, and simmer for 5 minutes. Stir in chocolate chips until melted. Refrigerate for 1 hour. Slice cake into 3 layers and fill with chocolate nut frosting. Frost with the chocolate cream. Pipe a decorative border using an icing bag and star strip. Decorate ...
From recipes.com.co


CHOCOLATE HAZELNUT TORTE RECIPE - SERIOUS EATS
2018-08-30 Ingredients. 6 ounces dark chocolate (65-70%), chopped. 5 ounces of whole hazelnuts (1 heaping cup) 1/2 cup ( 1 stick) butter, at room temperature. 1/2 cup plus 2 tablespoons sugar. 4 large eggs, at room temperature. 1 1/2 teaspoons vanilla.
From seriouseats.com


CHOCOLATE NUT TORTE RECIPE | RECIPELAND
Chocolate Nut Torte recipe. Ready In: 60 min. Makes 4-6 servings servings, 1690 calories per serving Ingredients: eggs, sugar, baking powder, butter, milk, flour ...
From recipeland.com


CHOCOLATE NUT TARTS - JO COOKS
2012-01-20 Preheat oven to 350 F degrees. In a medium bowl, add the melted butter and to it add the maple syrup, sugar, eggs, vanilla and almond extract. Mix well using a whisk. Add the chocolate chips and continue whisking. Add the nuts to the chocolate mixture and mix the nuts so they are well coated.
From jocooks.com


CHOCOLATE NUT TORTE RECIPE - BAKERRECIPES.COM
2014-11-28 6 Eggs — separated 1 1/2 c Sugar 1 c Nuts — chopped 4 oz Bittersweet chocolate — Grated 2 Apples — peeled & grated 1/2 c Matzo meal. Beat yolds and sugar till light. Add nuts, chocolate, apples and matza
From bakerrecipes.com


FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
2020-03-12 Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted.
From wellplated.com


EASY CHOCOLATE TORTE - BAKE OR BREAK
2022-02-23 Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly. Using an electric mixer on medium speed, beat the sugar, eggs, and vanilla until thoroughly combined. Add the flour and salt, and mix until combined.
From bakeorbreak.com


DARK CHOCOLATE TORTE - BETTER HOMES & GARDENS
In a medium saucepan melt chocolate and butter over low heat; transfer to a bowl and cool completely. In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Grease and lightly flour a 9-inch springform pan, set aside.
From bhg.com


AUTHENTIC ITALIAN CHOCOLATE TORTE | CHEF DENNIS
2021-11-11 Fold these ingredients in until combined. In a clean mixing bowl, whip the egg whites with the salt, until soft peaks are formed. Carefully fold the whipped egg whites to the chocolate mixture. Pour the chocolate mixture into the prepared springform pan and place on a cookie sheet in the oven. Bake for 30-40 mintes.
From askchefdennis.com


CHOCOLATE TORTE WITH ALMOND FLOUR RECIPE | BONNI BAKERY
2021-04-17 Preheat oven to 350°F/180°C and line an 8 inch cake pan. Whisk together the eggs and sugar until thick and pale. Melt the butter and chocolate together in the microwave in 30 second bursts until totally melted, pour into the egg/sugar mixture and stir until combined. Stir in the flour, ground almonds, salt and cocoa powder.
From bonnibakery.com


BEST FRENCH FLOURLESS CHOCOLATE TORTE RECIPES - FOOD NETWORK …
2015-09-05 Directions. Step 1. Preheat the oven to 375 °F (190 °C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess. Step 2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth.
From foodnetwork.ca


PASSOVER CHOCOLATE NUT TORTE RECIPE
2021-06-03 Look no further, here is a Passover Chocolate Nut Torte recipe that is easy and straight forward to prepare using our step by step instructions. Let’s make this awesome Passover Chocolate Nut Torte now. Ingredients & Directions-TORTE-6 oz Butter (or margarine) 3/4 c Sugar 7 Eggs, separated 4 oz Chocolate (bittersweet),-melted and cooled 1 c Almonds …
From recipes.com.co


FLOURLESS CHOCOLATE NUT CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease a 10 ̋ tube pan. Line the bottom with parchment and grease the parchment. For the cake: In a large bowl, beat the egg yolks until light in color; add the salt and 3/4 cup sugar and beat until thick and lemon-yellow in color. Stir in the melted chocolate and chips. Fold in the almond flour and vanilla.
From kingarthurbaking.com


LOW-FAT CHOCOLATE NUT TORTE FROM CLASSIC HOME DESSERTS BY …
This light torte is from restaurant consultant and cookbook author Rozanne Gold. It’s easy to put together, low in fat (made with cocoa instead of melted chocolate), pareve (containing no dairy products) and a good Passover recipe.
From app.ckbk.com


RECIPES > BAKED GOODS > HOW TO MAKE CHOCOLATE NUT TORTE
Chocolate Almond Torte Ingredients: For the cake: 4 1-ounce squares of unsweetened chocolate melted with 2 tablespoons coffee ½ cup butter ⅔ cup sugar plus 1 tbsp (divided) 3 egg yolks 3 egg whites ½ tsp salt ⅓ cup pulverized almonds 1 tsp almond extract ¾ cup flour For the glaze: 1 1-ounce square of semisweet chocolate 1 tbsp coffee 3 ...
From mobirecipe.com


EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
Preheat oven to 325º F (163º C) 9″ springform pan, greased and floured (use gf flour mix or cocoa) Make the Batter. Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted.
From christinascucina.com


CHOCOLATE NUT TORTE CAKE - COOKEATSHARE
View top rated Chocolate nut torte cake recipes with ratings and reviews. Chocolate Nut Torte, CLEMENTINE CHOCOLATE and NUT torte cake, Chocolate Nut Zucchini Cake, etc.
From cookeatshare.com


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