Chocolate Stout Torta Recipes

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CHOCOLATE STOUT CAKE



Chocolate Stout Cake image

The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

Categories     Cake     Beer     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Fall     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  • Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
  • For icing:
  • Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
  • Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

MALTED CHOCOLATE & STOUT LAYER CAKE



Malted Chocolate & Stout Layer Cake image

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 19

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Steps:

  • Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE STOUT CAKE



Chocolate Stout Cake image

Make and share this Chocolate Stout Cake recipe from Food.com.

Provided by susie cooks

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1 1/4 cups stout beer (such as Guinness don't include foam when measuring)
1/3 cup dark molasses (not blackstrap)
7 1/2 ounces all-purpose flour (1 2/3 cups)
2 1/4 ounces unsweetened natural cocoa powder (not dutch process, 3/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 ounces unsalted butter, softened at room temperature (1 1/4 cups)
1 1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 ounces semisweet chocolate, very finely chopped
3/4 cup heavy cream
6 ounces semisweet chocolate, chopped

Steps:

  • Position rack in the center of the oven and preheat to 350 degrees.
  • Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
  • Tap out excess.
  • In a small saucepan over high heat, bring the stout and molasses to a simmer.
  • Remove from heat and let stand while preparing the batter.
  • Sift together the flour, cocoa powder, baking powder, baking soda and salt.
  • In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
  • Scrape down sides as needed.
  • Beat in eggs one at a time, scraping down after each addition.
  • With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
  • Scrape down sides of bowl and then beat for 20 seconds until smooth.
  • Stir in chopped chocolate.
  • Spoon batter into prepared pan, spreading evenly.
  • Run knife through batter to eliminate air pockets.
  • Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
  • Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
  • To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
  • Whisk until chocolate is melted and smooth.
  • Let cool for 5 minutes before drizzling over cake.
  • Drizzle glaze over cake.
  • If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
  • Glaze when ready to serve.

CHOCOLATE STOUT CAKES



Chocolate Stout Cakes image

Provided by Chuck Hughes

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups Stout beer
1/2 cup 35 percent cream
1/2 cup plus 2 tablespoons sugar
1 1/4 cups semisweet chocolate chips
4 large eggs
2 teaspoons pure vanilla extract
4 cups French bread with crust, cut into 1-inch cubes
Whipped cream, for serving

Steps:

  • Preheat oven to 325 degrees F.
  • Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
  • Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
  • Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
  • Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
  • Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.

CHOCOLATE STOUT CAKE



Chocolate Stout Cake image

I have not tried this recipe myself, but seeing all the Guinness lovers here I thought I should post this. The stout gives this cake an intense, not-too-sweet flavor. From Barrington's Brewery in Great Barrington, Massachusetts and Bon Appetit.

Provided by Bev I Am

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups stout beer (such as Guinness)
2 cups unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups whipping cream
1 lb bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped

Steps:

  • For Cake: Preheat oven to 350 degrees.
  • Butter three 8” round cake pans with 2” high sides.
  • Line with parchment paper.
  • Butter paper.
  • Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
  • Add cocoa powder and whisk until mixture is smooth.
  • Cool slightly.
  • Whisk flour, sugar, baking soda, and 1 ½ tsp salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add stout-chocolate mixture and beat briefly on slow speed.
  • Using rubber spatula, fold batter until completely combined.
  • Divide batter equally among prepared pans.
  • Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
  • Transfer cakes to rack; cool 10 minutes.
  • Turn cakes out onto rack and cool completely.
  • For Icing: Bring cream to simmer in heavy medium saucepan.
  • Remove from heat.
  • Add chopped chocolate and whisk until melted and smooth.
  • Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
  • Place 1 cake layer on plate.
  • Spread 2/3 cup icing over.
  • Top with second cake layer.
  • Spread 2/3 cup icing over top.
  • Top with third cake layer.
  • Spread remaining icing over top and sides of cake.

Nutrition Facts : Calories 938.5, Fat 54.2, SaturatedFat 33.3, Cholesterol 217.4, Sodium 664.5, Carbohydrate 108, Fiber 4.7, Sugar 67.1, Protein 10.6

CLASSIC CHOCOLATE TART



Classic Chocolate Tart image

An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.

Provided by Yoly

Time 3h10m

Yield 12

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

Steps:

  • Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
  • Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
  • Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
  • Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
  • Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g

CHOCOLATE TORTES RECIPE BY TASTY



Chocolate Tortes Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, sugar, chocolate, double cream, chocolate spread, raspberry, mint

Provided by Ellie Holland

Categories     Desserts

Yield 12 serving

Number Of Ingredients 8

¾ cup chocolate biscuit, crushed
3 tablespoons butter, melted
2 tablespoons sugar
⅔ cup chocolate
½ cup double cream, hot
2 tablespoons chocolate spread
raspberry
mint

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!

Nutrition Facts : Calories 180 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams

THE BEST CHOCOLATE SOUFFLE TORTE



The Best Chocolate Souffle Torte image

This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.

Provided by Toi

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 6

¾ cup unsalted butter
14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
7 large eggs, separated
⅞ cup sugar, divided
1 pinch salt
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
  • Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
  • Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
  • Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
  • Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
  • Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
  • Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g

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