Chocolate Torte Recipes

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DARK & SQUIDGY CHOCOLATE TORTE



Dark & squidgy chocolate torte image

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  • Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium

CHOCOLATE TORTE



Chocolate Torte image

A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!

Provided by Erika L. Drapala

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package dark chocolate cake mix
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
⅔ cup packed brown sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate

Steps:

  • Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
  • In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
  • In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
  • Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 24.2 g, Cholesterol 23.9 mg, Fat 8.8 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 196.8 mg, Sugar 16.4 g

CHOCOLATE TORTE



Chocolate Torte image

Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 19

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE TORTE



Chocolate Torte image

Make and share this Chocolate Torte recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 5

16 ounces semisweet chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 tablespoon vanilla
1/4 cup confectioners' sugar

Steps:

  • Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
  • In 2 qt saucepan over low heat, melt chocolate with butter.
  • In large bowl, with wire whisk beat egg yolks and vanilla.
  • Slowly beat warm chocolate mixture into yolk mixture until blended.
  • In small bowl with mixer at high speed, beat egg whites until soft peaks form.
  • Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
  • Fold beaten egg whites into chocolate mixture, one third at a time.
  • Spoon batter into pan spreading evenly.
  • Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
  • Cool torte in pan.
  • When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
  • Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
  • Arrange wedges alternately on cake plate.

EASY CHOCOLATE CREAM TORTE



Easy Chocolate Cream Torte image

Delicious, elegant and very creamy layered dessert! Got the recipe from my mother. Freezes well.

Provided by Ayla

Categories     Desserts     Cakes     Torte Recipes

Time 8h35m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
.66 cup white sugar
⅓ cup brown sugar
1 egg
¼ cup water
1 teaspoon vanilla extract
2 cups heavy cream
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons instant coffee granules

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  • Sift together flour, 1/3 cup cocoa, baking soda and salt, set aside.
  • In a medium bowl, cream together shortening, 2/3 cup white sugar and brown sugar with electric mixer. Beat in egg, and mix until light and fluffy. Beat in water and vanilla until smooth. Fold in flour mixture. Continue to work with hands to form a smooth dough. Divide dough into 4 equal portions, and press each portion into a 7 inch circle on a baking sheet.
  • Bake 12 to 15 minutes in the preheated oven, or until set. Cool completely.
  • For the filling, combine cream, 1/2 cup sugar, 1/3 cup cocoa, 1 teaspoon vanilla and instant coffee in a large bowl. Cover and chill in refrigerator 30 minutes. Then whip cold cream mixture with an electric mixer until stiff peaks form. Spread 1/4 of filling on each cookie. Stack cookies. Chill 8 hours before serving.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 45.1 g, Cholesterol 69.8 mg, Fat 24.5 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 11.8 g, Sodium 180.1 mg, Sugar 25.5 g

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 6

5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

HOLIDAY CHOCOLATE TORTE



Holiday Chocolate Torte image

This rich, creamy chocolate torte makes a decadent holiday or special occasion dessert. Creamy cheese layer, topped with a chocolate pudding layer, topped with whipped cream, shaved chocolate and almonds, all inside a pecan crust. Delicious!

Provided by littleturtle

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup pecans, ground
1 1/2 cups flour or 1 1/2 cups vanilla wafer crumbs
3/4 cup butter or 3/4 cup margarine, melted
1 (8 ounce) package cream cheese
1 cup Cool Whip, softened
1 cup powdered sugar
2 1/2 cups milk
2 (3 1/2 ounce) packages instant chocolate pudding mix
1/2 tablespoon powdered instant coffee (heaping)
2 cups Cool Whip (remainder of 8 oz pkg)
sliced almonds or hazelnuts, to garnish
grated chocolate, to garnish

Steps:

  • Preheat oven to 350°F and grease a 9x13x2-inch pan.
  • In small bowl, mix crust ingredients, and press into pan.
  • Bake until lightly browned (15 minutes).
  • Cool completely.
  • Beat ingredients for 1st layer until creamy, and spread over cooled crust.
  • Combine ingredients for 2nd layer and mix thoroughly.
  • Spread over cream cheese layer.
  • Cover with remaining cool whip.
  • Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
  • To serve, cut torte into bars.

Nutrition Facts : Calories 360.7, Fat 23.8, SaturatedFat 13, Cholesterol 43.8, Sodium 302.8, Carbohydrate 33.6, Fiber 1.4, Sugar 17.3, Protein 4.7

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Provided by Food Network

Categories     dessert

Number Of Ingredients 19

1 3/4 cups cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter
1 cup sugar
2 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup milk
2 large egg whites, whipped to very soft peaks
1 cup sugar
1 cup water
2 cups sliced almonds
8 ounces semisweet chocolate, broken into small chunks
2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
3 cups whipping cream
A chunk of semisweet chocolate, for making the curls

Steps:

  • To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
  • To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
  • To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
  • When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

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Top Asked Questions

How do you make a chocolate cake torte?
To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated.
How much chocolate is in a chocolate ganache torte?
This over-the-top rich chocolate ganache torte is made with two pounds of chocolate, a stick of butter, and a cup of cream. It earns being called Death-By-Chocolate! Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
How do you make chocolate cake mix with cream of tartar?
Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
What is a flourless chocolate torte?
This flourless chocolate torte is essentially the inside of a chocolate truffle in cake form. And that is a very very good thing. It's simple, elegant, beyond rich, satisfying, and smooth. Chocolate lovers delight in it.

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