Chocolate Glazed Chocolate Pear Torte Recipes

PEAR AND CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

PEAR-CHOCOLATE-PECAN QUICK BREAD WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CHOCOLATE-GLAZED CHOCOLATE PEAR TORTE

Steps:

• Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable spray. Line bottom of pan with parchment paper; spray paper. Combine dried pears, 3/4 cup water and 1/3 cup sugar in heavy small saucepan. Simmer mixture over medium-low heat until pears are tender and liquid is syrupy, about 18 minutes. Transfer mixture to processor. Add pear brandy and purée until mixture forms thick paste. Set pear purée aside.
• Stir chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Add pear purée, almonds and flour. Stir to blend well. Transfer mixture to large bowl.
• Using electric mixer, beat egg yolks in medium bowl until foamy. Gradually add 1/2 cup sugar, beating until mixture is very pale and thick, about 5 minutes. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar to egg whites and beat until medium-stiff peaks form. Fold egg yolk mixture into chocolate mixture in 3 additions. Stir 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining whites in 3 additions.
• Pour batter into prepared pan. Cover with foil, sealing foil around pan edges and tenting center to allow torte to rise while baking. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake torte until top and sides are set and firm to touch and tester inserted into center comes out with moist crumbs attached, about 1 hour 45 minutes. Transfer pan to rack. Cool 20 minutes. Run knife around pan sides to loosen torte. Invert torte onto 10-inch-diameter tart pan bottom. Peel off parchment. Cool completely. (Can be made 1 day ahead. Cover loosely; chill.)
• Stir first 4 ingredients in heavy small saucepan over medium-low heat until smooth.
• Line baking sheet with foil. Place rack on baking sheet. Transfer torte atop tart pan bottom to rack. Pour 1/2 cup glaze over torte. Using icing spatula and working quickly, smooth glaze over top and sides, covering evenly. Freeze torte until glaze is set, about 10 minutes. Pour remaining glaze over torte and spread over top and sides until smooth. Freeze torte just until glaze is firm, about 15 minutes. (Torte can be made 1 day ahead. Cover and chill. Let torte stand at room temperature 30 minutes before serving.)
• Using spatula, transfer torte to platter. If desired, press tip of small sharp knife into 1 gold leaf sheet; gently peel off 1-inch free-form piece. Using knife as aid, carefully press gold leaf onto torte. Repeat with remaining gold leaf, spacing pieces decoratively.

ELEGANT CHOCOLATE TORTE

Steps:

• For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.

CHOCOLATE PEAR TART

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
• In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
• Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
• Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
• Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE GLAZED CHOCOLATE TART

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
• Make filling:
• Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
• Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
• Make glaze:
• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

DECADENT CHOCOLATE TORTE

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.

DARK CHOCOLATE PECAN TORTE

Steps:

• Remove the side from an 8" springform pan.
• Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
• Attach side to bottom of the springform pan, making sure paper is secured to the pan.
• Trim paper to just beyond edge of pan.
• Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
• Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
• Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
• Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
• Beat with an electric mixer on medium speed until well mixed.
• Add egg yolks, one at a time, beating well after each addition.
• Beat in flour and water on low speed, just until combined.
• Stir in the 3/4 cup pecans.
• Thoroughly wash beaters.
• In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
• Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
• Carefully fold the remaining egg white mixture into the chocolate mixture.
• Pour batter into prepared pan.
• If using the springform pan, place it in a shallow baking pan on the oven rack.
• If using the 9" baking pan, place it directly on the oven rack.
• Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
• Torte will not test done in center.
• Top will have a sugary crust that will crack.
• Remove springform pan from baking pan.
• Cool cake in pan on wire rack.
• Loosen edge of cake from pan.
• Remove side of pan.
• Invert onto serving plate.
• Remove pan bottom.
• Peel off paper.
• If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
• Peel off paper.
• Cool.
• Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
• If desired, sprinkle top with chopped pecans.
• Cover; refrigerate about 30 minutes or until glaze is set.
• Chocolate Glaze.
• In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
• Microwave on 100 percent (high) about 45 seconds.
• Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
• If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
• Notes:.
• Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
• Don't worry about the cracks.
• Before glazing, invert the cake so the smooth bottom becomes the top.
• My cake did not crack on top.
• Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
• For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.

CHOCOLATE TORTE WITH PASSOVER FUDGE GLAZE

Steps:

• Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins. Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve. Roughly chop remaining 1 cup nuts, and set aside.
• Grease a 9-inch round cake pan with margarine; dust with cocoa powder. Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.
• In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds. Fold in 1 cup nut puree from fudge glaze recipe. Transfer to a large bowl; wash and dry mixer bowl and attachment. Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy. Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.
• Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.
• Invert pan, and remove cake. Using a serrated knife, slice cake into two layers. Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.
• When ready to serve, press chopped hazelnuts onto sides.

CHOCOLATE PECAN TORTE WITH RASPBERRY CREAM & CHOCOLATE GLAZE

Steps:

• TORTE:.
• Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
• Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
• Stir in melted chocolate.
• Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
• Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
• Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
• RASPBERRY/STRAWBERRY CREAM FILLING:.
• Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
• Beat in 1/3 cup preserves.
• DOUBLE CHOCOLATE GLAZE:.
• In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
• Cool until it thickens slightly but is still pourable.
• ASSEMBLY:.
• Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
• Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
• Enjoy!

CHOCOLATE PECAN TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,