Dark Velvet Torte Recipes

VELVET CHOCOLATE TORTE

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.

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DARK VELVET TORTE

Steps:

• 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 a 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 in a 350° oven 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 sinks 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.

DECADENT CHOCOLATE TRUFFLE TORTE

Steps:

• Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
• Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
• Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
• Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
• Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
• Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

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.

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.

BLUE VELVET COCONUT TORTE

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.