Chocolate Shortbread Torte Recipes

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CHOCOLATE SHORTBREAD



Chocolate Shortbread image

Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!

Provided by Sydney Mike

Categories     Dessert

Time 40m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 5

1/4 cup unsalted butter, softened (no substitute)
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 -2 tablespoon baking cocoa

Steps:

  • Preheat oven to 300 degrees F.
  • In a mixing bowl, cream the butter, then add vanilla & mix well.
  • In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
  • Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
  • Place strips 1 inch apart on ungreased baking sheets.
  • Prick each strip several times with a fork.
  • Bake 20-25 minutes or until set.
  • Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.

MILLIONAIRE'S CHOCOLATE TART



Millionaire's chocolate tart image

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 2h

Number Of Ingredients 10

375g pack dessert shortcrust pastry
1 tsp vanilla paste or extract
flour , for dusting
250g/9oz caramel (we used Carnation caramel from a can)
100g 70% plain chocolate , broken into pieces
100g white chocolate , broken into pieces
6 tbsp melted butter
2 eggs , plus 3 egg yolks
4 tbsp golden caster sugar
icing sugar and single cream, to serve (optional)

Steps:

  • Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
  • Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
  • Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

Nutrition Facts : Calories 618 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.59 milligram of sodium

CHOCOLATE CHUNK SHORTBREAD



Chocolate Chunk Shortbread image

Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 cup all-purpose flour
1/2 cup cornstarch
3 ounces semisweet chocolate, coarsely chopped
Additional confectioners' sugar

Steps:

  • Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.

CHOCOLATE SHORTBREAD TORTE



Chocolate Shortbread Torte image

Decadent chocolate dessert! I have been making this for over 15 years, and my family still requests it for the holidays. Requires a springform pan.

Provided by ksenko

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

2 cups flour
1/2 cup granulated sugar
1/2 lb butter, melted
7 ounces semisweet chocolate
1/2 cup orange juice
1/3 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
1 3/8 teaspoons instant coffee
1 1/2 cups granulated sugar
5 eggs
confectioners' sugar

Steps:

  • Preheat oven to 350.
  • Ready a 12 inch spring form pan.
  • Mix 2 cups flour and melted butter and 1/2 cup sugar. Mixture will be moist.
  • Using fingers, press dough over bottom and 1/2 inch up side of pan.
  • Bake for 15 minutes. It should look wet. Prepare filling while crust is baking.
  • Melt chocolate with orange juice and set aside.
  • Mix, 1/3 cup flour, baking powder, salt and coffee. Beat eggs and 1 1/2 cup sugar for 3 minutes with electric beater or until lemon colored.
  • Add melted chocolate and mix well.
  • With wooden spoon, gently and quickly mix in dry ingredients.
  • remove half baked crust and fill with mixture.
  • Return to oven and bake at 350 for 35-40 minutes; or until a crust forms over the surface.
  • Release sides of pan, crack crust and sprinkle with confectioner's sugar.

Nutrition Facts : Calories 567.4, Fat 31.7, SaturatedFat 19.1, Cholesterol 141.8, Sodium 273.6, Carbohydrate 70, Fiber 4.2, Sugar 41.3, Protein 9.1

CHOCOLATE GANACHE TART



Chocolate Ganache Tart image

Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups (spooned and leveled) unbleached all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
  • Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
  • Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
  • Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

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 BAR TORTE



Chocolate Bar Torte image

My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.

Provided by dar68

Categories     Desserts     Cakes     Torte Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

Steps:

  • Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  • Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  • Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g

SHORTBREAD TARTS WITH CHOCOLATE FILLING



Shortbread Tarts with Chocolate Filling image

I hope you like chocolate, because these tarts sure have some! Top with whipped topping. You can also add a slice of strawberry to each tart, but it's not necessary.

Provided by girl's best friend

Categories     Desserts     Pies     Tarts

Time 55m

Yield 48

Number Of Ingredients 10

2 ¼ cups all-purpose flour
¾ cup unsalted butter, softened
⅓ cup powdered sugar
⅔ cup semisweet chocolate chips
2 tablespoons unsalted butter
½ cup dark corn syrup
½ cup white sugar
2 eggs
1 cup flaked coconut
¼ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
  • Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
  • Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
  • Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 12.4 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 13.4 mg, Sugar 5.7 g

CHOCOLATE SHORTBREAD TREES



Chocolate Shortbread Trees image

You can use this rollout chocolate cookie dough to create all kinds of shapes and sizes, but I like to make trees because they are so easy to decorate. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 6

1 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/4 cup baking cocoa
Assorted nonpareils, optional

Steps:

  • In a large bowl, beat butter and confectioners' sugar until blended. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. tree-shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle with nonpareils., Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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