ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 150ºC (300ºF). Line 2 baking sheets with parchment paper. Draw two 8-in. (20-cm) circles on the first sheet of parchment. On the second sheet, draw a third 8-in. (20-cm) circle. Turn the parchment papers upside-down on the baking sheets; set aside.
- In a bowl, toss together ground almonds and flour; set aside. In another bowl, beat egg whites and salt with electric mixer on high speed to soft peaks. Gradually add the 1 ½ cups (375 mL) sugar, while beating to stiff peaks. Fold in ground almond mixture and vanilla.
- Spread one-third of almond meringue batter inside each drawn circle. Sprinkle batter with sliced almonds.
- Bake in upper and lower thirds of oven, rotating baking sheets halfway through. Bake 1 hr. to 1 hr. 15 min. until meringues are crisp and firm. Remove from oven; cool completely on baking sheet set on wire rack. (Note: Meringues can be made a day ahead and stored at room temperature for assembly next day.)
- Meanwhile, make ganache by placing dark chocolate in large heatproof bowl. Heat 1 cup (250 mL) cream in small saucepan set over medium heat, stirring occasionally, until just starting to simmer. Pour hot cream over the chocolate. Let stand 2 min. Whisk until smooth and chocolate is melted. Cool completely. (Note: Ganache can be made a day ahead and chilled. Gently warm on low heat in saucepan or microwave until spreadable. Do not boil.)
- For best results, assemble torte not more than 2 hr. ahead. Use electric mixer on high speed to beat remaining 2 cups (500 mL) cream to stiff peaks. Beat in icing sugar until just combined. Fold in 1 cup (250 mL) raspberries. Set aside.
- Place first meringue round on serving dish. Spread with ganache. Top with second meringue. Spread half the cream mixture overtop. Cap with third meringue.
- Melt white chocolate in microwave at 30-sec. intervals on MEDIUM until melted. One at a time, dip bottoms of profiteroles into the melted chocolate. Attach 16 profiteroles around edge of top meringue (or as many as will fit). You will not require all the profiteroles in the package.
- Mound remaining cream mixture in the centre; garnish with remaining raspberries. Dust with icing sugar.
Nutrition Facts : Calories 460, Fat 30, SaturatedFat 16, Carbohydrate 42, Sugar 33, Protein 7, Cholesterol 65, Fiber 4, Sodium 80
CHOCOLATE-ALMOND MERINGUES
Provided by Ellie Krieger
Categories dessert
Time 1h
Yield 20 cookies, 5 servings, (1 serving equals 4 cookies)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.
CHOCOLATE-ALMOND TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
- Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
- Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
- In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 150ºC (300ºF). Line 2 baking sheets with parchment paper. Draw two 8-in. (20-cm) circles on the first sheet of parchment. On the second sheet, draw a third 8-in. (20-cm) circle. Turn the parchment papers upside-down on the baking sheets; set aside.
- In a bowl, toss together ground almonds and flour; set aside. In another bowl, beat egg whites and salt with electric mixer on high speed to soft peaks. Gradually add the 1 ½ cups (375 mL) sugar, while beating to stiff peaks. Fold in ground almond mixture and vanilla.
- Spread one-third of almond meringue batter inside each drawn circle. Sprinkle batter with sliced almonds.
- Bake in upper and lower thirds of oven, rotating baking sheets halfway through. Bake 1 hr. to 1 hr. 15 min. until meringues are crisp and firm. Remove from oven; cool completely on baking sheet set on wire rack. (Note: Meringues can be made a day ahead and stored at room temperature for assembly next day.)
- Meanwhile, make ganache by placing dark chocolate in large heatproof bowl. Heat 1 cup (250 mL) cream in small saucepan set over medium heat, stirring occasionally, until just starting to simmer. Pour hot cream over the chocolate. Let stand 2 min. Whisk until smooth and chocolate is melted. Cool completely. (Note: Ganache can be made a day ahead and chilled. Gently warm on low heat in saucepan or microwave until spreadable. Do not boil.)
- For best results, assemble torte not more than 2 hr. ahead. Use electric mixer on high speed to beat remaining 2 cups (500 mL) cream to stiff peaks. Beat in icing sugar until just combined. Fold in 1 cup (250 mL) raspberries. Set aside.
- Place first meringue round on serving dish. Spread with ganache. Top with second meringue. Spread half the cream mixture overtop. Cap with third meringue.
- Melt white chocolate in microwave at 30-sec. intervals on MEDIUM until melted. One at a time, dip bottoms of profiteroles into the melted chocolate. Attach 16 profiteroles around edge of top meringue (or as many as will fit). You will not require all the profiteroles in the package.
- Mound remaining cream mixture in the centre; garnish with remaining raspberries. Dust with icing sugar.
Nutrition Facts : Calories 460, Fat 30, SaturatedFat 16, Carbohydrate 42, Sugar 33, Protein 7, Cholesterol 65, Fiber 4, Sodium 80
CHOCOLATE ALMOND MERINGUE TORTE
Make and share this Chocolate Almond Meringue Torte recipe from Food.com.
Provided by TooAllergic
Categories Frozen Desserts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 300°F.
- Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
- Process first three ingredients until finely mixed.
- Whip egg whites and sugar to stiff peaks.
- Fold almond mix into the egg whites.
- Spread onto parchment-lined baking sheets, forming two circles, approximately 9" round and 1/4-1/2" thick.
- Bake until firm (check after 20 minutes). Cool.
- Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
- Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
- Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.
Nutrition Facts : Calories 340.2, Fat 15.1, SaturatedFat 3.3, Cholesterol 15.8, Sodium 139.4, Carbohydrate 45.7, Fiber 3.2, Sugar 40.2, Protein 9
CHOCOLATE MERINGUE TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE MERINGUE TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
Provided by Allrecipes Member
Time 2h40m
Yield 10
Number Of Ingredients 20
Steps:
- Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold in. Fold in vanilla. Spread evenly over circles. Bake at 275 degrees F for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
- In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
- Pour into two 9-in. round baking pans coated with nonstick cooking spray and floured. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 67 g, Cholesterol 32.4 mg, Fat 9.1 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 215.2 mg, Sugar 44.7 g
ALMOND CHOCOLATE TORTE
This no-bake chocolate dessert from Rhonda Lanterman of Terrace, British Columbia has a tasty almond crust and smooth fluffy filling that's almost like a mousse. "It's so simple to make ahead of time and so delicious," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Nutrition Facts :
CHOCOLATE-ALMOND TORTE
Categories Cake Food Processor Mixer Chocolate Nut Dessert Bake Almond Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch- high sides. Combine chocolate, almonds and 1 cup sugar in processor. Process until all ingredients are very finely chopped and mixture appears grainy. Using electric mixer, beat yolks and vanilla in large bowl until pale yellow and thickened, about 3 minutes. Add chocolate mixture to yolk mixture and fold together (mixture will be very thick). Using mixer fitted with clean beaters, beat egg whites and cream of tartar in another large bowl to stiff peaks. Fold whites into batter in 3 additions.
- Pour batter into cake pan. Bake until top is golden and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool. (Can be made 1 day ahead. Cover and let stand at room temperature.) Run knife around pan sides to loosen cake. Release pan sides. Transfer cake to platter. Sift powdered sugar over cake. Top with chocolate curls, if desired. Serve with ice cream.
CHOCOLATE MERINGUE TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from-scratch cake and crunchy meringue.
Provided by SmilinJenE
Categories Dessert
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.
- In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour.
- Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.
- In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 351.6, Fat 10.3, SaturatedFat 6.2, Cholesterol 45.2, Sodium 227.8, Carbohydrate 62.1, Fiber 2.7, Sugar 43.4, Protein 6.6
ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM
Steps:
- Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
- Make meringue layers:
- In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
- Make praline:
- Line a baking sheet with foil.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
- Make buttercream:
- In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
- Assemble torte:
- Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
More about "chocolate almond meringue torte recipes"
CHOCOLATE ALMOND TORTE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.9/5 (38)Estimated Reading Time 5 mins
- Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
- In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
- In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
ALMOND MERINGUE TORTE (DACQOISE) RECIPE | CHELSEA SUGAR
From chelsea.co.nz
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE | FOODLAND
From pinterest.ca
CHOCOLATE-DIPPED ALMOND MERINGUES RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY AND ALMOND CHOCOLATE MERINGUE TORTE WITH COFFEE CREAM
From oneperfectmess.com
ALMOND RASPBERRY TORTE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE MERINGUE TORTE RECIPE: HOW TO MAKE IT | TASTE OF HOME
CHOCOLATE AND ALMOND TORTE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CHOCOLATE ALMOND TORTE – CHATEAU GATEAU
From chateaugateau.ca
10 BEST GROUND ALMOND MERINGUE RECIPES | YUMMLY
From yummly.com
RECIPE | CHOCOLATE, DATE AND ALMOND TORTE | NATALIE …
From nataliemaclean.com
CHOCOLATE MERINGUE TORTE - PLAIN.RECIPES
From plain.recipes
BEST CHOCOLATE RASPBERRY TORTE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE-ALMOND TORTE RECIPE | EATINGWELL
From eatingwell.com
BANOFEE ALMOND MERINGUE TORTE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE | THRIFTY FOODS …
From thriftyfoods.com
CHOCOLATE ALMOND TORTE - A CLASSIC TWIST
From aclassictwist.com
CHOCOLATE-ALMOND TORTE RECIPE | MYRECIPES
From myrecipes.com
INA GARTEN'S CHOCOLATE PECAN MERINGUE TORTE RECIPE
From today.com
CHOCOLATE MERINGUE TORTE - IN FINE TASTE
From infinetaste.com
PLAYING WITH FLOUR: CHOCOLATE-ALMOND MERINGUE TORTE | TART DESSERT ...
From pinterest.ca
CHOCOLATE ALMOND TORTE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
RECIPE: ALMOND MERINGUE TORTE | STUFF.CO.NZ
From stuff.co.nz
FLOURLESS CHOCOLATE-ALMOND CAKE (TORTA CAPRESE)
From alexandracooks.com
ALMOND MERINGUE TORTE WITH STRAWBERRIES AND RICOTTA CREAM
From delicious-usa.com
10 BEST GROUND ALMOND MERINGUE RECIPES | YUMMLY
From yummly.com
ALMOND MACAROON TORTE WITH CHOCOLATE FROSTING - SMITTEN KITCHEN
From smittenkitchen.com
CHOCOLATE ALMOND MERINGUE TORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GLUTEN FREE ALMOND TORTE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE ALMOND FLOUR TORTE - KING ARTHUR BAKING
From kingarthurbaking.com
ALMOND MERINGUE TORTE - COMPLETERECIPES.COM
From completerecipes.com
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE - SOBEYS INC.
From sobeys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love