Chocolate Tortilla Torte Recipes

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CHOCOLATE TORTILLA TORTE



Chocolate Tortilla Torte image

Since this is my first recipe to post I wanted to share one of our favorite treats. No one believes it's made with tortillas! Prep time does not include minimum 6 hours or overnight refrigeration! I cut it into 8 pieces. A coworker gave me the recipe years ago, and we've enjoyed it often. Hope you do too.

Provided by bottlewasher

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 3

1 (12 ounce) bag semi-sweet chocolate chips
1 (16 ounce) container sour cream
1 (10 count) package flour tortillas (smaller ones for a taller torte, large ones for a wider torte,or 8 count)

Steps:

  • Melt chocolate chips in microwave until melted (stir every 30 seconds).
  • Cool chocolate slightly (about 5-10 minutes); it should be smooth.
  • Mix in sour cream.
  • Mixture should be the consistency of thick pudding.
  • Spread first tortilla with layer of chocolate mix.
  • Be sure to go to edges.
  • Repeat until all tortillas are used.
  • There should be enough chocolate mix to liberally cover the top.
  • (If I've made the chocolate layers thinner, I frost the whole thing).
  • Decorate with strawberries or raspberries.
  • Important: Refrigerate at least 6 hours or overnight.

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.

DARK & SQUIDGY CHOCOLATE TORTE



Dark & squidgy chocolate torte image

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  • Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium

CHOCOLATE TORTE



Chocolate Torte image

Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 19

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE PASTRY TORTE



Chocolate Pastry Torte image

I first made this for my DD, who is a major choco-holic, for her 16th birthday; she was one happy camper and we all enjoyed it very much. Recipe is from Southern Living and the blurb accompanying it reads: "...six layers of chocolate-y delight...mounded with whipped cream and sprinkled w/ nuts..." Definitely an impressive and delicious dessert!

Provided by Impera_Magna

Categories     Dessert

Time 1h15m

Yield 9-12 serving(s)

Number Of Ingredients 9

2 (4 ounce) packages sweet baking chocolate
1/2 cup sugar
1/2 cup water
1 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
1 (11 ounce) package pie crusts (sticks)
2 cups whipping cream
chopped pecans
chocolate curls (optional)

Steps:

  • Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
  • Blend in vanilla; allow to cool to room temperature.
  • Prepare piecrust according to package directions, omitting water.
  • Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
  • Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
  • Bake at 425 degrees for 5-8 minutes.
  • While layers are still warm, trim to even edges if desired.
  • Let cool; then run the tip of a knife under edges to loosen.
  • Lift carefully, transfer to wire cake rack.
  • Whip cream to soft peak stage; fold in remaining chocolate sauce.
  • Spread chocolate cream between layers and over top.
  • Chill overnight or at least for 8 hours.
  • Top w/ chopped nuts and/or chocolate curls.
  • Makes 9-12 servings depending on how many chocolate lovers you're serving!

Nutrition Facts : Calories 518.8, Fat 38.9, SaturatedFat 19.9, Cholesterol 72.5, Sodium 191.8, Carbohydrate 42.5, Fiber 2.6, Sugar 24.3, Protein 4.1

DECADENT CHOCOLATE TORTE



Decadent Chocolate Torte image

An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 13

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
2 tablespoons powdered sugar
3/4 cup plus 2 tablespoons whipping cream
4 oz cream cheese, softened
3 tablespoons powdered sugar
3/4 cup white vanilla baking chips
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup butter, softened (do not use margarine)
3 envelopes (1 oz each) premelted unsweetened baking chocolate
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
  • Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
  • In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
  • Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
  • In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
  • Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g

FLOURLESS CHOCOLATE-WALNUT TORTE



Flourless Chocolate-Walnut Torte image

Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield Makes one 8-inch torte

Number Of Ingredients 8

1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan
1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
10 ounces bittersweet chocolate, finely chopped (1 2/3 cups)
1 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
  • Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
  • Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
  • Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

CHOCOLATE SOUR CREAM TORTE



Chocolate Sour Cream Torte image

This elegant cake is sure to evoke stunned "wows" from guests. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. -Karen Rames, Hickory Hills, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/4 cup shortening
1-1/4 cups sugar
2 large eggs, room temperature
2 ounces bittersweet chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup reduced-fat sour cream
1 cup fat-free milk
1/4 cup plain yogurt
FROSTING:
1 cup reduced-fat sour cream
2/3 cup sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla., Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition., Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 175mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

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