Flourless Chocolate Torte Recipe Recipe For Potato

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
• Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
• In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

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.

POTATO CHOCOLATE TORTE

Steps:

• To rice potatoes: place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed. You will need 1 cup riced potatoes for the recipe.
• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking powder, cloves and cinnamon; set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. Add yolks, one at a time, beating well with each addition. Add 1 cup riced/mashed potatoes, heavy cream, ground almonds, grated chocolate, and lemon zest and mix well.
• Blend in flour mixture and mix until combined. Beat egg whites with an electric mixer until medium-stiff peaks form.
• Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks remain.
• Pour batter into a 9-inch springform pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 1/2 hours. Let cool, then frost with chocolate frosting.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper.
• Place chocolate in large measuring cup and melt in microwave oven in 30 second increments until almost melted. Stir until smooth.
• Divide the egg yolks and egg whites.
• Cream the butter and sugar for 5-7 minutes until the texture is very creamy and the color has lightened.
• Add the egg yolks, a couple at a time, and continue mixing until well incorporated.
• Add cocoa powder and mix thoroughly.
• Fold in melted chocolate and set aside.
• Whip egg whites until medium stiff peaks form.
• Fold into chocolate batter until no white shows.
• Pour into springform pan.
• Place on center rack in oven and bake for 45 minutes.
• Remove from oven and let cool on wire rack for half hour.
• Remove sides of pan and sprinkle top with confectioner's sugar.
• Garnish with 1 cup raspberries just prior to serving.
• Place 2 pints raspberries and sugar in a small saucepan.
• Heat over medium low heat until sugar is dissolved.
• Strain through sieve or strainer to remove seed.
• Wipe sauce pan clean and place strained berry mixture back into pan. Add small amount of cornstarch and bring to a low simmer for a few minutes, stirring often. Remove and let cool.
• Drizzle a small amount on each serving plate and place a slice of chocolate torte on top. Garnish with raspberries and a mint leaf.

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 CHOCOLATE CHESTNUT TRUFFLE TORTE

Steps:

• Preheat oven to 350 degrees.
• Grease and line and 9" springform cake tin.
• Melt the chocolate and butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).
• Put the egg yolks in a bowl and mix with the sugar. Stir in the chocolate mixture, vanilla extract and chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.
• Transfer the mixture to the greased, lined tin and bake for 25-30 minutes, or until the cake is just set, but still has a slight wobble.
• If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully - it will be very soft and moussey. Or leave to cool, when it will have set firm. It's good to serve it with a trickle of double cream, especially when warm, but it is also delicious unadulterated.