Easy Chocolate Torte Recipes

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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


  • 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.


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


  • 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.


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
Calories426 calories
Fat30 grams fat
SaturatedFat16 grams saturated fat
Carbohydrate35 grams carbohydrates
Sugar27 grams sugar
Fiber2 grams fiber
Protein6 grams protein
Sodium0.22 milligram of sodium


  • 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.


Easy Four-Layer Chocolate Dessert image

Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup cold butter
1 cup chopped walnuts, toasted, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cartons (8 ounces each) frozen whipped topping, thawed, divided
2-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 cup semisweet chocolate chunks
Chocolate syrup
Calories 434 calories
Fat26g fat (15g saturated fat)
Cholesterol36mg cholesterol
Sodium195mg sodium
Carbohydrate46g carbohydrate (27g sugars
Fiber2g fiber)
Protein5g protein.


  • Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.


Flourless Chocolate Torte image

Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 6

5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional
Calories 326 calories
Fat24g fat (14g saturated fat)
Cholesterol108mg cholesterol
Sodium121mg sodium
Carbohydrate15g carbohydrate (14g sugars
Fiber1g fiber)
Protein5g protein.


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.


Easy Chocolate Cream Torte image

Delicious, elegant and very creamy layered dessert! Got the recipe from my mother. Freezes well.

Provided by Ayla

Categories     Desserts     Cakes     Torte Recipes

Time 8h35m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
.66 cup white sugar
⅓ cup brown sugar
1 egg
¼ cup water
1 teaspoon vanilla extract
2 cups heavy cream
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons instant coffee granules
Calories405.8 calories
Carbohydrate45.1 g
Cholesterol69.8 mg
Fat24.5 g
Fiber2.1 g
Protein4.5 g
SaturatedFat11.8 g
Sodium180.1 mg
Sugar25.5 g


  • Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  • Sift together flour, 1/3 cup cocoa, baking soda and salt, set aside.
  • In a medium bowl, cream together shortening, 2/3 cup white sugar and brown sugar with electric mixer. Beat in egg, and mix until light and fluffy. Beat in water and vanilla until smooth. Fold in flour mixture. Continue to work with hands to form a smooth dough. Divide dough into 4 equal portions, and press each portion into a 7 inch circle on a baking sheet.
  • Bake 12 to 15 minutes in the preheated oven, or until set. Cool completely.
  • For the filling, combine cream, 1/2 cup sugar, 1/3 cup cocoa, 1 teaspoon vanilla and instant coffee in a large bowl. Cover and chill in refrigerator 30 minutes. Then whip cold cream mixture with an electric mixer until stiff peaks form. Spread 1/4 of filling on each cookie. Stack cookies. Chill 8 hours before serving.

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