Flourless Chocolate Apple Torte Recipes

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees F.
• Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
• Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.
• Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.
• Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
• Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)
• Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.

FLOURLESS CHOCOLATE TORTE

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.

FLOURLESS APPLE-PECAN TORTE

Steps:

• Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 teaspoon cinnamon.
• Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.
• Run a knife or an offset spatula around edge of torte. Remove from pan. Garnish with confectioners' sugar.

ULTIMATE FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F.
• Position rack in lower third of the oven.
• Butter the bottom and sides of a 9"x2" round springform pan.
• Line bottom of pan with round of parchment or waxed paper and butter paper.
• In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
• Cover and process for 15-20 seconds, until finely ground.
• With motor running, pour boiling water through the feed tube.
• Process for 10-15 seconds, until chocolate is completely melted.
• Using a rubber spatula, scrape down sides of work bowl.
• Add butter and process for about 5 seconds or until incorpaorated.
• Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
• Bake for 55 minutes, until edges of the cake are puffy and center is just set.
• Cool cake in pan on wire racks for 30 minutes.
• Cover and refrigerate for at least 3 hours or until ready to serve.
• COULIS:.
• In medium saucepan, place frozen raspberries and sugar.
• Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
• DO NOT LET MIXTURE BOIL.
• Strain raspberrey mixture through a fine-meshed sieve into a bowl.
• Add liqueur, cover and refrigerate.
• DECORATION:.
• Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
• Remove side of sprinform pan.
• Invert cake onto a serving plate.
• Peel off paper and refrigerate while preparing whipped cream.
• In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
• Spread thin even layer of whipped cream over top of the chocolate cake.
• ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
• To serve drizzle some raspberry coulis onto each dessert plate.
• With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
• Place slices on plates, and garnish with raspberries.

FLOURLESS CHOCOLATE TORTE

Steps:

• 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.

FLOURLESS OLIVE OIL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired