Chocolate Cinnamon Torte Recipes

DECADENT CHOCOLATE TRUFFLE TORTE

Steps:

• Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
• Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
• Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
• Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
• Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
• Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

CINNAMON TORTE RECIPE - (4.4/5)

Steps:

• 1 Grease as many 9" layer cake pans as you have. Or you can line with parchment paper. preheat oven to 375. With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well. Let rest 15 minutes. Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers. Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made. At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble. Whip the cream, vanilla and icing sugar together until stiff. Set about 1 1/2 cup aside for decorating the top of the Torte. Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone. Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte. 12lace a cherry on top of each rosette and sprinkler with chocolate curls. Refrigerate 4 hours or overnight.

CHOCOLATE-CINNAMON TORTE

Steps:

• Layers can be made several days ahead and kept in an airtight container. It is a good idea to keep them on their parchment circles. Heat oven to 375 degrees greese cake tin bottoms and place a parchment circle on each. sift flour and cinnamon together. In a large mixer bowl beat together butter and sugar, then eggs until light and fluffy. Reduce speed of mixer, and mix in flour mixture a little at a time until smooth. With a small spatula, spread a thin layer of the batter on each circle. Place each one in the oven as it is ready. With the four bottoms, you can get into a rhythm where three layers are in the oven and one or more are being prepared at the same time. The layers are ready when golden brown. They are rather soft when they come out of the oven, but harden as they cool. Assembling: Whip cream til stiff (no sugar is really necessary) Place a layer on a platter, and cover with cream, put a layer on top and repeat untill all layers are used andyou have a tall cake. Mix cocoa into the cream that is left, and arrange that around the rim of the cake. grate unsweetened chocolate and make curls out of candymaking chocolar, combine. Heap chocolate in the middle of the cake. Arrange the cherries and walnuts alternately around the cocoa flavouredcream. The cake should look really beautiful!

CHOCOLATE & COCONUT CREAM TORTE

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.,

CINNAMON TORTE

Steps:

• Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
• preheat oven to 375.
• With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
• Let rest 15 minutes.
• Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
• Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
• At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
• Whip the cream, vanilla and icing sugar together until stiff.
• Set about 1 1/2 cup aside for decorating the top of the Torte.
• Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
• Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
• Place a cherry on top of each rosette and sprinkler with chocolate curls.
• Refrigerate 4 hours or overnight.

CHOCOLATE CINNAMON TOAST

Steps:

• Spread both sides of bread with butter. In a small skillet, toast bread over medium-high heat 2-3 minutes on each side, topping with chocolate chips after turning. Remove from heat; spread melted chocolate evenly over toast. If desired, top with fruit.

MEXICAN CHOCOLATE TORTE

Steps:

• Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
• Make the glaze:
• In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
• Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
• Make the icing:
• In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
• Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.

CINNAMON CHOCOLATE TORTE

Steps:

• Preheat oven to 375°F.
• Line three 9 inch cake pans with parchment paper. Set aside.
• In a large bowl, beat 1-1/2 cups butter with 1-1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
• In a medium bowl, stir together the flour and cinnamon. Stir this mixture into the butter/sugar mixture with a wooden spoon.
• Divide dough into 8-9 equal portions.
• Spread one portion in each pan.
• Bake for 8-12 minutes or until golden brown.
• Cool the cookies in pans on racks. Remove from pans, reline pans with parchment and repeat with remaining 6 portions of dough.
• When all cookies are baked and cooling, prepare filling.
• Filling:.
• In a large bowl whip the cream until stiff. Sift cocoa and fold into cream.
• In another bowl stir together sugar and sour cream until sugar dissolves. Stir in grated semi-sweet chocolate.
• Fold sour cream mixture into whipped cream mixture.
• To assemble:.
• Arrange one cookie on a cake plate; spread with about 1/9 of filling. Keep layering cookies and filling finishing with filling. Garnish with a pile of chocolate curls.
• To freeze: Freeze on a cardboard cake circle you can purchase at a baking supply store. Layer as above and then insert a few toothpicks in the top to hold the plastic wrap off the top of the torte.
• Wrap in plastic and then in foil. Label and freezer for up to 2 months.
• To serve:.
• Thaw on counter for 1 hour before serving. Unwrap, remove toothpicks and garnish with the chocolate curls.
• To make chocolate curls: Run a vegetable peeler over a brick of chocolate and pieces will "curl" off the peeler.

CHOCOLATE-CINNAMON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
• Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
• Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

CHOCOLATE TORTES RECIPE BY TASTY

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!