VELVET CHOCOLATE TORTE
Yes it really does serve ten, it is so rich! If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer. Equipment and preparation: you will need a 20cm/8in loose-bottomed or spring-form tin.
Provided by Mary Berry
Categories Desserts
Yield Serves 10
Number Of Ingredients 8
Steps:
- Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
- Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
- Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
- In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
- To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.
RED VELVET TORTE WITH WHITE TRUFFLE FROSTING
Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
- Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
- In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.
Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 55 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 51 g, TransFat 3 1/2 g
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VELVET TORTE
What an exquisite way to end any meal. It's made ahead and waiting in the wings.
Provided by Allrecipes Member
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.
- Add egg yolks and flour to chocolate mixture; whisk until smooth.
- In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
- Add about one fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
- Bake until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte will sink slightly).
- Slide a sharp knife between torte and pan. Remove pan rim.
- Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 16.9 g, Cholesterol 141.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 109.2 mg, Sugar 13.4 g
BLACK VELVET CHOCOLATE TORTE
Deeply chocolatey and intensely rich, this Black Velvet Chocolate Torte is surprisingly easy to make, thanks to a cake mix and instant pudding.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Cut each cake horizontally into 2 layers. (You will have 4 layers.)
- Beat next 3 ingredients in large bowl with mixer until blended. Gradually add sugar, beating until blended after each addition.
- Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake. Sprinkle with nuts; drizzle with melted semi-sweet chocolate. Let stand until chocolate is firm.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLUE VELVET COCONUT TORTE
This elegant and luscious Blue Velvet Coconut Torte is a welcome addition to any holiday buffet. Made with Betty Crocker™ Super Moist™ white cake mix, coconut and white chocolate.
Provided by Heather Baird
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
- Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
- Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.
Nutrition Facts : ServingSize 1 Serving
CAMPBELL'S KITCHEN CHOCOLATE VELVET TORTE
Rich chocolate pastry cream fills a flaky crust for an easy-but-elegant final course. Start with Pepperidge Farm® Puff Pastry Sheets to make this dessert foolproof, and garnish each serving with fresh berries.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 5
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
- Unfold pastry on lightly floured surface. Roll into 12-inch square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
- Bake for 20 minutes or until golden. Cool in pan on wire rack.
- Place chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours.
- Garnish with raspberries.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 47.9 g, Cholesterol 66.4 mg, Fat 38 g, Fiber 7.4 g, Protein 7.5 g, SaturatedFat 19.3 g, Sodium 162.3 mg, Sugar 30.7 g
CHOCOLATE VELVET TORTE
Starting to plan for the holidays? Consider this luscious dessert that's fancy enough for company, but easy enough for everyday
Provided by Vseward Chef-V
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- THAW pastry sheet at room temperature 40 minute Preheat oven to 425°F
- UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
- BAKE for 20 minute or until golden. Cool in pan on wire rack.
- PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours
- GARNISH with raspberries or strawberries.
Nutrition Facts : Calories 582, Fat 53.1, SaturatedFat 28.3, Cholesterol 64.4, Sodium 102.5, Carbohydrate 36.3, Fiber 12.4, Sugar 2.5, Protein 10.9
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