Easy Chocolate Torte Recipes

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CHOCOLATE TORTES RECIPE BY TASTY



Chocolate Tortes Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, sugar, chocolate, double cream, chocolate spread, raspberry, mint

Provided by Ellie Holland

Categories     Desserts

Yield 12 serving

Number Of Ingredients 8

¾ cup chocolate biscuit, crushed
3 tablespoons butter, melted
2 tablespoons sugar
⅔ cup chocolate
½ cup double cream, hot
2 tablespoons chocolate spread
raspberry
mint

Steps:

  • In a small bowl, combine the chocolate biscuit crumbs with the butter and sugar.
  • Spoon into a mini cupcake tray and freeze for 10 minutes, until set.
  • Pour the hot double cream and chocolate spread over the chocolate and allow the heat of the cream to melt the chocolate. Whisk to combine.
  • Pour the ganache over the biscuit bases.
  • Chill in the fridge for 1 hour, until set.
  • Garnish with raspberries and a sprig of mint.
  • Enjoy!

Nutrition Facts : Calories 180 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

EASY CHOCOLATE TART



Easy Chocolate Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

One 14-ounce package chocolate sandwich cookies, such as Oreos
1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream
3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
4 ounces white chocolate
2 teaspoons coconut oil

Steps:

  • For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
  • For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
  • Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
  • For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
  • Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

CHOCOLATE TORTE



Chocolate Torte image

Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 19

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE TORTE



Chocolate Torte image

Make and share this Chocolate Torte recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 5

16 ounces semisweet chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 tablespoon vanilla
1/4 cup confectioners' sugar

Steps:

  • Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
  • In 2 qt saucepan over low heat, melt chocolate with butter.
  • In large bowl, with wire whisk beat egg yolks and vanilla.
  • Slowly beat warm chocolate mixture into yolk mixture until blended.
  • In small bowl with mixer at high speed, beat egg whites until soft peaks form.
  • Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
  • Fold beaten egg whites into chocolate mixture, one third at a time.
  • Spoon batter into pan spreading evenly.
  • Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
  • Cool torte in pan.
  • When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
  • Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
  • Arrange wedges alternately on cake plate.

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

FUDGY CHOCOLATE TORTE



Fudgy Chocolate Torte image

Moist pockets of fudge will thrill chocolate lovers!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 7

1/3 cup sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/3 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
  • In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
  • In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
  • Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 19 g, TransFat 0 g

EASY CHOCOLATE TORTE



Easy Chocolate Torte image

Provided by My Food and Family

Categories     Recipes

Time 2h5m

Number Of Ingredients 5

1 pkg (2-layer size) chocolate cake mix
2 pkg (4 oz. each) Baker's German Sweet Chocolate, divided
3/4 cup butter or margarine, softened
1/2 cup chopped toasted almonds
1 container (8 oz.) Cool Whip Whipped Topping, thawed or use real whipped cream

Steps:

  • Prepare cake mix as directed on package. Bake in 2 greased and floured 9-inch layer pans according to pkg directions. Cool. Split layers horizontally ( I place toothpicks around the cake and then use a serrated edge knife to cut the cake).
  • Melt 1-1/2 packages of the chocolate in saucepan over very low heat. Cool; then beat in butter. Add almonds. Make chocolate curls from the remaining chocolate.
  • Spread one cake layer with half the chocolate mixture; top the second layer, and spread with half the whipped topping. Repeat layers; garnish with chocolate curls. Chill one hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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