Dark Chocolate Ginger Torte Recipes Recipe For Meatloaf

DARK CHOCOLATE TART WITH GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
• For filling:
• Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
• Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
• Cut tart into thin wedges and serve.

DARK & SQUIDGY CHOCOLATE TORTE

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.

CHOCOLATE & GINGER TORTE

Steps:

• Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
• Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
• Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
• Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
• Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
• To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
• Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

CHOCOLATE GINGER TORTE

Steps:

• Start by lining an 18cm springform pan with parchment paper.
• Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
• Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
• Add the ginger and biscuits.
• Stir to combine and press into the bottom of the lined tin.
• Chill in the fridge while you make the middle part of the torte.
• Put the cream in a saucepan and bring to a boil over a high heat.
• Pull off the stove as soon as it boils and stir in the chocolate until it melts.
• Add the wine and butter.
• Cool to room temperature and pour onto the base.
• Chill until set, about two hours.
• Carefully remove the tin and paper.
• Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.

DECADENT DARK CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F Grease a 9-inch springform pan; line bottom with parchment paper.
• Stir chocolate chips and shortening in medium saucepan over low heat until smooth. Whisk in cocoa powder, coffee and salt. Cool 10 minutes.
• Beat eggs, sugar and vanilla with an electric mixer on high speed until thick about 5-6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
• Bake in preheated oven 40-45 minutes. Top will be cracked and when a toothpick is inserted in center, there should be some moist batter attached. Cool in pan on wire rack for 1 hour. Don't worry. Center will fall. Gently press raised edges down so top is level.
• Cut around pan sides and remove sides of springform pan. Place plate on top of torte and invert onto a plate. Remove bottom off pan; peel off paper and cool torte completely.
• GLAZE: Stir chocolate chips and shortening in a small saucepan over low heat until smooth. Remove from heat. Cool for 10 minutes. Pour glaze into center of torte. Smoooth top with spatula, allowing some of glaze to drip down sides.
• Refrigerate uncovered until glaze is set, about 1 hour. Cover and keep refrigerated.
• TIP: This dessert can be made up to 3 days ahead.

DARK CHOCOLATE GANACHE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
• While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
• Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

HEALTHY DARK CHOCOLATE TORTE (PIE)

Steps:

• Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
• Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
• Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.