Healthy Dark Chocolate Torte Pie Recipes

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HEALTHY DARK CHOCOLATE TORTE (PIE)



Healthy Dark Chocolate Torte (Pie) image

***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. "Oh my!" I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here: http://www.doctoroz.com/videos/alton-browns-dairy-free-chocolate-pie)

Provided by Kathi Ann

Categories     Pie

Time 2h20m

Yield 1 torte/pie slices, 16 serving(s)

Number Of Ingredients 6

12 ounces dark chocolate chips (Ghirardelli 60% cacao)
1 lb lowfat silken tofu (aka lite firm silken tofu)
1 tablespoon honey (Rare Hawaiian Organic White)
1 teaspoon real vanilla extract (Madagascar Bourbon)
1/3 cup coffee liqueur (optional) or 1/3 cup other liqueur (optional)
9 inches chocolate wafer pie crust

Steps:

  • Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
  • Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
  • Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
  • Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
  • Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.

DARK CHOCOLATE GANACHE TART



Dark Chocolate Ganache Tart image

This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.

Provided by Loll

Categories     Desserts     Pies     Tarts

Time 3h25m

Yield 12

Number Of Ingredients 6

1 cup chopped pecans
½ cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cubed
8 ounces Belgian bittersweet dark chocolate, chopped
1 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
  • Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
  • While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
  • Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g

SUSIE'S DARK CHOCOLATE-COCONUT PIE



Susie's Dark Chocolate-Coconut Pie image

If you love chocolate and coconut, this pie's for you. Surprisingly easy to make, the only difficult part is waiting for it to cool in the fridge. -Susan Graverson, Oneida, New York

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 18

1-1/2 cups chocolate wafer crumbs
5 tablespoons butter, melted
FILLING:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 can (13.66 ounces) coconut milk
1 cup whole milk
5 egg yolks, beaten
1 cup sweetened shredded coconut
2 tablespoons butter, cubed
3/4 teaspoon vanilla extract
3/4 teaspoon coconut extract
TOPPING:
1-1/3 cups dark chocolate chips
2/3 cup heavy whipping cream
1/4 cup butter, cubed
Toasted sweetened shredded coconut

Steps:

  • Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack., In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts :

DARK CHOCOLATE CREAM PIE



Dark Chocolate Cream Pie image

Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
Optional: Whipped cream and grated chocolate

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

DARK CHOCOLATE TORTE



Dark chocolate torte image

This dark chocolate dessert is decadent and squidgy but not so rich it defeats you. It makes an impressive dinner party dessert and 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

WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)



Warm Dark Chocolate Torte (a dessert to die for!) image

The "Witchery" restaurant in Edinburgh is located in a building (near Edinburgh Castle) where the "Old Hell Fire Club" held their meetings. Warm Dark Chocolate Torte is one of the most heavenly (and most expensive!) desserts on the menu. This is one of the most elegant and exquisite sweets that you will ever eat or serve to family or dinner guests

Provided by Millereg

Categories     Sauces

Time 55m

Yield 4 of the most delicious tortes that you have ever ta, 4 serving(s)

Number Of Ingredients 12

2 teaspoons confectioners' sugar
3 tablespoons superfine sugar
2 large egg whites
1/2 cup chocolate pastry cream (see following recipe and directions)
1 cup blackberries or 1 cup pitted cherries (, or any fresh berries that you like!)
2 tablespoons cornstarch
8 ounces milk
1/2 vanilla bean, split lengthwise
1 large egg
1 large egg yolk
3 tablespoons sugar
1 ounce dark semi-sweet chocolate, grated

Steps:

  • -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
  • Place the cornstarch in a small nonstick saucepan.
  • Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
  • Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
  • Bring the mixture to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and cook for 1 minute.
  • Remove from the heat.
  • In a small bowl, beat together the egg, egg yolk, and sugar.
  • Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
  • Beating constantly, add the egg mixture to the milk mixture in the saucepan.
  • Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
  • Strain through a very fine sieve into a clean bowl.
  • Mix in the grated chocolate.
  • (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
  • -----TOMAKE THE WARM CHOCOLATE TORTE-----.
  • Spray 4 (4-oz.) ramekins with nonstick spray.
  • Lightly dust the interior of the ramekins with confectioners’ sugar.
  • Preheat the oven to 350°F.
  • Place the egg whites in a medium bowl.
  • Beat with an electric mixer on medium speed until foamy.
  • Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
  • Fold in the pastry cream.
  • Transfer to a pastry bag fitted with a star tip.
  • Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
  • Divide the berries over the meringue.
  • Pipe 2 additional circles of meringue over the berries.
  • Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
  • Serve warm.

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