Flourless Chocolate Torte With Apricot Filling Recipes

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 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 TORTE WITH APRICOT FILLING

Steps:

• Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, greast two 9-inch round cake pans. Line the bottoms of the pans with waxed paper; grease the waxed paper. Dust the insides of the pans with the cocoa powder; set aside. In a small saucepan cook and stir bittersweet chocolate over low heat until melted. Cool chocolate for about 10 minutes. Preheat oven to 350°F. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and potato starch; beat until combined. Beat in the melted chocolate until combined. Add the egg yolks two at a time, beating well after each addition. Thoroughly wash beaters. In another large bowl beat the egg whites until stiff peaks form (tips stand straight). Stir some of the egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely. (Centers will sink slightly as cakes cool.) Removed waxed paper. Meanwhile, for filling, in a small saucepan, combine the apricot preserves, snipped dried apricots, and lemon juice. Cook and stir over low heat until melted. Set aside to cool. Place one cake layer on a plate, top side down. Top with about half the filling and sprinkle with half the almonds. Top the remaining cake layer. Spread with remaining filling. Sprinkle with remaining almonds. Mound raspberries and fresh or dried apricot slivers on top. Chill to store. EACH SERVING: 549 cal., 58 mg chol., 66 g cabo., 4 g fiber, 8 g pro. Daily Values: 27% vit A, 15% vit C, 7% calcium, 12% iron. PREP: 40 MINUTES BAKE: 30 MINUTES STAND: 30 MINUTES COOL: 2 HOURS

CHOCOLATE TORTE WITH RASPBERRY FILLING

Steps:

• Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries. , Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator.

CHOCOLATE APRICOT TORTE

Steps:

• Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
• Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
• Fold into yolk mixture.
• Gradually fold in flour.
• Divide batter between 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 15 minutes or until golden.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
• Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
• Cool completely.
• Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
• Finely chop the apricots; drain and place in a bowl.
• Stir in preserves and set aside.
• Split each of the cakes into two horizontal layers.
• Place one on a serving plate.
• Spread with 2/3 cup buttercream.
• Top with another cake layer and 2/3 cup apricot filling.
• Repeat these layers twice.
• Cover and refrigerate at least 3 hours before serving.
• Garnish with choclate curls before serving if desired.

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 HAZELNUT TORTE WITH FRANGELICO

Steps:

• Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
• Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
• Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
• Remove cake from pan. Cool on a wire rack.
• Place cool cake on a serving plate.
• Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.