Chocolate Walnut Torte With Rich Ganache Recipes

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CHOCOLATE GANACHE



Chocolate Ganache image

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

Steps:

  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

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.

DARK CHOCOLATE AND WALNUT TORTE



Dark Chocolate and Walnut Torte image

"Don't be fooled by the fancy word: a torte is just a cake! And this one is made special by the added richness of the walnuts. This torte doesn't have a lot of flour so the texture isn't heavy. It's just heavy on flavor. The lightness of this torte is something everyone will appreciate in the midst of all of the pumpkin pies and tins of holiday cookies." -Alex Guarnaschelli

Provided by Alex Guarnaschelli

Categories     dessert

Time 45m

Yield 12 Servings

Number Of Ingredients 11

1/3 cup Fisher® Walnut Halves and pieces
1/3 cup all-purpose flour
9 oz. semi-sweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into 1/2 inch slices, plus extra for greasing the pan
6 large eggs, separated into whites and yolks
1 cup granulated sugar, divided
1 Tbsp. vanilla
1/4 teaspoon cream of tartar
2 Tbsp. confectioners' sugar
1/4 cup Fisher® Walnut Halves and Pieces, toasted
1 cup fresh raspberries

Steps:

  • Preheat oven to 375°F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
  • Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
  • Beat the egg yolks, ¾ cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
  • Combine the egg whites, cream of tartar and a small amount of the remaining ¼ cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes
  • Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
  • Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan
  • Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving.

CHOCOLATE WALNUT TORTE WITH RICH GANACHE



Chocolate Walnut Torte With Rich Ganache image

Found these recipes in an AARP magazine, thought I might share them with everyone here. These scrumptious chocolate desserts are cooked in empty soup cans - just be sure to wash them thoroughly before using. You will need 3 cans.

Provided by Chabear01

Categories     Dessert

Time 2h15m

Yield 3 tortes, 3 serving(s)

Number Of Ingredients 12

2 ounces semisweet chocolate, use premium-quality, finely chopped
1/2 cup walnut pieces
2 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus more for greasing the cans
1/4 cup sugar
2 large eggs, seperated
1/2 teaspoon vanilla extract
1 pinch salt
1 pinch cream of tartar
1/4 cup heavy cream, plus
2 tablespoons heavy cream
5 ounces imported bittersweet chocolate, finely chopped (such as Lindt)

Steps:

  • Tortes:.
  • Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
  • Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
  • Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
  • Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
  • Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
  • Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
  • When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
  • Ganache:.
  • Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
  • Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
  • Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
  • Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.

Nutrition Facts : Calories 9372, Fat 495.7, SaturatedFat 288.8, Cholesterol 263.4, Sodium 167.4, Carbohydrate 1152, Fiber 118.5, Sugar 922.5, Protein 86

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
  • In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
  • In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
  • Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
  • Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
  • Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
  • Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

HUNGARIAN RICH CHOCOLATE HAZELNUT TORTE



Hungarian Rich Chocolate Hazelnut Torte image

This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest.

Provided by Sarah_Jayne

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 1/2 ounces butter
7 ounces dark chocolate, 70 percent solids, chopped
6 large eggs, separated
5 1/2 ounces soft brown sugar
2 tablespoons plain flour
3 1/2 ounces ground hazelnuts
5 fluid ounces heavy cream
7 ounces dark chocolate, 70 percent solids, chopped
5 1/2 ounces caster sugar
7 ounces hazelnuts, shelled, peeled and roasted

Steps:

  • Preheat the oven to 350 degrees.
  • Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
  • Melt the butter very slowly over a low heat.
  • Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
  • Whisk the egg whites to soft peaks, then keep aside until needed.
  • Whisk the egg yolks and sugar together until thick and pale.
  • Add the chocolate mixture and mix well.
  • Sprinkle in the flour and ground hazelnuts, and mix together carefully.
  • Add the egg whites and fold them in carefully to retain as much air as possible.
  • Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
  • To prepare the chocolate ganache, heat the cream almost to boiling point.
  • Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
  • Cool and they pour over the cake to glaze. Allow to set.
  • To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
  • Remove from the heat and add the whole roasted hazelnuts.
  • Stir briefly to coat.
  • Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
  • Top the cake with hazelnut clusters and serve.

Nutrition Facts : Calories 897.1, Fat 75, SaturatedFat 33.2, Cholesterol 226.1, Sodium 191.4, Carbohydrate 61.7, Fiber 11.9, Sugar 40.6, Protein 17.4

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 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

RICH CHOCOLATE GANACHE



Rich Chocolate Ganache image

This rich ganache tops our Triple-Chocolate Cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

1/2 cup heavy cream
4 ounces chopped semisweet chocolate

Steps:

  • In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.

CHOCOLATE, WALNUT AND PRUNE FUDGE TORTE



Chocolate, Walnut and Prune Fudge Torte image

Categories     Cake     Chocolate     Dessert     Bake     Passover     Prune     Walnut     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 16

Number Of Ingredients 17

Cake
Unsweetened cocoa powder
1 1/2 cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts (about 4 ounces)
8 large eggs, room temperature
2 large egg yolks
1 3/4 cups sugar
Pinch of salt
Glaze
1 cup prune juice
1/4 cup (1/2 stick) unsalted margarine
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
24 walnut halves

Steps:

  • For Cake:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
  • Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
  • Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
  • Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
  • For Glaze:
  • Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
  • Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
  • Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.

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From canadianliving.com


CHOCOLATE WALNUT TORTE RECIPE - BAKER RECIPES®
2005-09-21 What Makes This Chocolate Walnut Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Walnut Torte. Ready to make this Chocolate Walnut Torte Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are ...
From bakerrecipes.com


CHOCOLATE FLOURLESS TORTE W/ GANACHE
When the chocolate and butter has melted, stir to form a chocolate "sauce". WIth the paddle attachment, mix the egg yolks, vanilla and sugar until light, creamy and the mixture falls in ribbons. (5 minutes) Add the chocolate mixture into the egg yolk mixture and combine. The mixture should be fairly dense.
From sammywongskitchen.com


RICH CHOCOLATE GANACHE RECIPE - RECIPES.NET
2022-04-05 Instructions. Add the chocolate and heavy cream to a bowl, then microwave for 1 minute. Let sit for 1 minute. Whisk the mixture together for …
From recipes.net


CHOCOLATE WALNUT TART RECIPE | MYRECIPES
Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs. Step 3. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan. Step 4.
From myrecipes.com


CHOCOLATE WALNUT TORTE WITH RICH GANACHE RECIPE - WEBETUTORIAL
Chocolate walnut torte with rich ganache is the best recipe for foodies. It will take approx 135 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chocolate walnut torte with rich ganache at your home.. The ingredients or substance mixture for chocolate walnut torte with rich ganache recipe that are useful to cook such type of …
From webetutorial.com


RAW CHOCOLATE GANACHE TORTE – PURE & SIMPLE VEGAN
2017-08-08 Pour the chocolate filling into the tart crust. Transfer to the freezer and chill for about about 20 minutes to firm up or, refrigerate for about 1 hour or until fully set. To serve the torte, dust a plate with cocoa powder, if desired, and place a slice of the torte in the center of the plate.**. Recipe Notes.
From pureandsimplevegan.com


THE ULTIMATE CHOCOLATE WALNUT CAKE - BAKING BEAUTY
2021-04-21 Make the cake: Combine water and sugar. Then stir in chocolate, butter, vanilla, cocoa powder, and oil. Finally, add eggs, walnuts, and dry ingredients. Bake: Bake for 30-35 minutes. Make Frosting: Combine all ingredients for each type of frosting in separate bowls. Combine walnuts and chocolate chips. Make Ganache: Heat heavy cream.
From bakingbeauty.net


DORIE GREENSPAN'S MOCHA WALNUT TORTE RECIPE | LEITE'S CULINARIA
2021-11-06 Make the mocha walnut torte. Place a rack in the center of the oven and preheat it to 350°F (180°C). Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment and butter or spray the parchment, then dust the pan with cocoa powder.
From leitesculinaria.com


BEST CHOCOLATE WALNUT TORTE RECIPES | FOOD NETWORK …
2005-03-23 Place chopped chocolate in a large bowl. Heat cream and butter together just to a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk the mixture until smooth. Heat cream and butter together just to a simmer.
From foodnetwork.ca


RICH CHOCOLATE TORTE | DESSERT RECIPES | GOODTO
2019-07-02 Melt 175g chocolate. Cream 125g butter with the sugar until light and fluffy, then stir in the almonds, egg yolks and melted chocolate, and beat well. Whisk the egg whites until stiff and fold into the chocolate mixture. Pour into the tin and bake for 50 mins to 1 hour, until just firm to the touch, then remove from the oven.
From goodto.com


20 DECADENT AND RICH CHOCOLATE GANACHE DESSERTS
2021-01-27 3D Chocolate Cheesecake. This dark chocolate cheesecake is deep and decadent, earning it the right to be called “3D.”. This version always looks its chocolatey best, because the ganache coating blankets any cracks you may experience. —Vanassa Hicks, Flint, Michigan. Go to Recipe. Originally Published: January 27, 2021.
From tasteofhome.com


HAZELNUT CHOCOLATE TORTE WITH ESPRESSO GANACHE RECIPE
2019-04-09 JUMP TO RECIPE. This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense. Notes: When checking with a toothpick to see if the cake is done, look for no batter on the toothpick. This is a moist cake, so the toothpick may look wet ...
From seriouseats.com


CHOCOLATE TRUFFLE TORTE RECIPE - THERESCIPES.INFO
Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte Recipe ... - Food52 top food52.com. Mar 26, 2021Heat the oven to 425°F. In a large heat-proof bowl set over a pan of hot, not simmering water (do not allow the bottom of the bowl to touch the water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted.
From therecipes.info


TRIPLE CHOCOLATE GANACHE CAKE: A SECRET BAKERY RECIPE
2021-06-15 Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise. Bake in the middle or top rack (avoid bottom rack) of …
From amycakesbakes.com


CHOCOLATE-WALNUT GANACHE RECIPE | MYRECIPES
Ingredients. Ingredient Checklist. 1 cup whipping cream or half-and-half. 12 ounces sweet dark chocolate, finely chopped. ½ teaspoon vanilla extract. ¼ cup finely chopped walnuts.
From myrecipes.com


CHOCOLATE GANACHE TART WITH COOKIE CRUST - PLANT BASED RECIPES
Remove from oven and all to cool. While the crust is baking, make the ganache. Pour the coconut milk into a small sauce pan (preferably with a heavy bottom to prevent scorching.) Warm the milk over medium low heat, until bubbles begin to form on the edges. Add the chocolate chips and salt, and whisk into the milk until completely melted.
From frieddandelions.com


HUNGARIAN CHOCOLATE TORTE RICH DECADENT DESSERT - THAT RECIPE
2021-07-22 Instructions. Preheat oven to 325°F. Grease the bottom and sides of a 9 inch springform pan or 13x9x2 inch pan. Set aside. In a food processor, finely chop the walnuts until almost flour like. In a small saucepan, combine wine, sugar, breadcrumbs, nuts and chocolate.
From thatrecipe.com


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