Chocolate Fudge Torte Recipes

CHOCOLATE FUDGE TORTE

Steps:

• For Frosting:
• Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
• Meanwhile, prepare cake:
• Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
• Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
• Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
• Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
• Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.

INDULGENT CHOCOLATE TORTE

Steps:

• Heat oven to 325°F. Grease 9-inch springform pan. In 2-quart saucepan, melt chocolate chips and 1/2 cup butter over medium heat, stirring frequently. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. In pan, spread batter evenly.
• Bake 35 to 40 minutes or until top appears dry and cracked. Cool 10 minutes. Run knife along side of pan to loosen cake; remove side of pan. Cool completely. Place cake on serving plate.
• In 2-quart saucepan, melt chocolate and 1 teaspoon butter over low heat, stirring frequently. Stir in powdered sugar and water until smooth. Drizzle glaze over top of cake. Drizzle caramel topping over glaze. Garnish with chocolate curls and pecans.

WHITE CHOCOLATE-FUDGE TORTE - PILLSBURY 2006

Steps:

• Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes.
• Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
• Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
• Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.
• In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.
• In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.
• To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.
• Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.