Dark Chocolate Torte With Spiked Blackberry Coulis Recipes

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DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS



Dark Chocolate Torte with Spiked Blackberry Coulis image

Provided by Miriyam Glazer

Categories     Coffee     Chocolate     Egg     Dessert     Bake     Passover     Blackberry     Spring     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

2 2/3 cups semisweet chocolate chips (16 ounces), divided
1 cup (2 sticks) salted margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
5 large eggs
1 cup sugar
Spiked Blackberry Coulis
Fresh mint sprigs
Fresh blackberries (optional)

Steps:

  • Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
  • Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
  • Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
  • Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
  • Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

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

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