DOUBLE CHOCOLATE TORTE
If you love chocolate, you won't be able to resist this rich, fudgy torte. I often make it for company because it's easy to prepare yet looks so impressive. For special occasions, I place it on a fancy cake plate and I use a can of whipped topping to decorate it. It looks and tastes awesome! -Naomi Treadwell Swans Island, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9-12 servings.
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.
Nutrition Facts :
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
DOUBLE-CHOCOLATE FANTASY TORTE
The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
- Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
- To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
- Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
- Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.
Nutrition Facts : Calories 545, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 3 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 200 mg
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
DOUBLE DECADENT BROWNIE TORTE
Fudgy rich, with a shiny chocolate glaze, this brownie torte will satisfy chocoholics! Originally from a recipe card promotion I received years ago. The torte can be frozen, unglazed, by placing it unwrapped in the freezer. When frozen through, wrap airtight. Unwrap before thawing, then glaze.
Provided by Leslie in Texas
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For cake:.
- Butter and flour a 9-inch round cake pan.
- In a saucepan, heat butter and corn syrup until butter is melted.
- Remove from heat and stir in chocolate chips; stir until chips are completely melted.
- Add sugar and eggs; stir until well blended.
- Stir in vanilla, flour, and nuts; mix until well blended.
- Pour batter into pan.
- Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
- Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
- For Glaze:.
- Combine chocolate chips, butter, and corn syrup in a saucepan.
- Stir over low heat until chocolate is completely melted.
- Remove from heat and stir in vanilla.
- Frost top and sides of torte.
- Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
- Serve.
Nutrition Facts : Calories 577.2, Fat 35.4, SaturatedFat 16.2, Cholesterol 107.9, Sodium 172.5, Carbohydrate 65.3, Fiber 3.3, Sugar 36.7, Protein 7.7
DECADENT DOUBLE CHOCOLATE BUNDT CAKE
From Cooking Light, March 2008 edition. The chocolate in this cake is not overly overpowering and has a yummy glaze. Although the recipe states to cool before eating, it sure tastes good while still slightly warm.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 20 serving(s)
Number Of Ingredients 19
Steps:
- To prepare Glaze:.
- Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
- Preheat oven to 350°F.
- To prepare cake:.
- Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
- Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
- Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
- Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.
Nutrition Facts : Calories 263.9, Fat 8.1, SaturatedFat 4.6, Cholesterol 34.5, Sodium 162.2, Carbohydrate 44.6, Fiber 1.8, Sugar 27.6, Protein 4.4
DECADENT DOUBLE CHOCOLATE TORTE
Extremely rich and extravagant, slice into slivers for maximum enjoyment (less guilt--more enjoyment!). Cooking time includes chilling in fridge & baking time.
Provided by Debber
Categories Bar Cookie
Time 3h20m
Yield 1 round pan, 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350; grease & flour a 9-inch round pan; set aside.
- Prepare brownie mix according to package directions; spread batter in pan; bake for 38-40 minutes (center springs back); cool for 10 minutes, invert and cool completely.
- In a bowl, stir melted chips and butter until smoooth; spread over brownie layer, chill 30 minutes in fridge.
- Just before serving, top with whipped cream and decorate with sprinkles.
Nutrition Facts : Calories 691.8, Fat 50.9, SaturatedFat 24.8, Cholesterol 123.1, Sodium 268.3, Carbohydrate 57.7, Fiber 1.1, Sugar 38.4, Protein 5.4
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