DARK & SQUIDGY CHOCOLATE TORTE
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
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
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 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., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
THE FAMOUS CHOCOLATE TRUFFLE TORTE
Yes, this is the one where the nation ran out of liquid glucose, because of (it has to be admitted) the power of television. It has been much copied over the years, but the original is still the best and I'm still grateful to my friend, and chef, Derek Fuller, who gave me the recipe. (Liquid Glucose is now available through most large supermarkets under the Dr Oetker brand in the baking section. However, if you struggle to find it contact JMLoveridge. They stock the syrup in a variety of different sizes. It is possible to order by email).
Categories Christmas: Desserts Easter: Chocolate recipes Chocolate recipes Dessert cakes Life in the Freezer Christmas: Recipes to freeze Flourless cakes Large servings
Yield Serves 10. Scroll down to Ask Lindsey to see questions she has answered on this recipe
Number Of Ingredients 8
Steps:
- Start off by sprinkling the crushed biscuits all over the base of the tin. Next break the chocolate into sections and put them in a heat proof bowl together with the liquid glucose and the rum. Sit over a saucepan containing 5cm of barely simmering water, without the bowl touching the water - it will take 5-10 minutes to become melted, smooth and glossy. Stir, then take off the heat and leave the mixture to cool for 5 minutes or so, until it feels just warm. Now, in a separate bowl, beat the cream to the floppy stage. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight. Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate (don' t be nervous about this - it's very well behaved). To serve, dust the surface with sifted cocoa powder and a few amaretti biscuits and, if you like, mark the top into serving sections . Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of amaretti liqueur will make a wonderful addition to the cream. NOTE: The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.
CHOCOLATE TORTE FROSTING
A creamy chocolate frosting good for chocolate cakes. Makes enough to frost one layer cake.
Provided by Michelle Dolorfino
Categories Desserts Frostings and Icings Chocolate
Yield 10
Number Of Ingredients 4
Steps:
- Combine eggs and sugar, and mix well. Cook in a double boiler, stirring constantly until thickened.
- Pour mixture into a medium size bowl, and add chocolate. Beat until cool. Beat in butter or margarine.
- Chill frosting until thick enough to spread.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 22.7 g, Cholesterol 148.2 mg, Fat 21.2 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 12.4 g, Sodium 142.1 mg, Sugar 20.3 g
CHOCOLATE TORTE CAKE
I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect.
Provided by Ecossaise
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
- Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
- Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
- FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
- Fold in vanilla until evenly blended.
- If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
- COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
- Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
- Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.
Nutrition Facts : Calories 595.7, Fat 29.5, SaturatedFat 12.6, Cholesterol 95.6, Sodium 539.5, Carbohydrate 81.5, Fiber 3.1, Sugar 58, Protein 6.5
CHOCOLATE TORTE
Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.
Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE MOUSSE TORTE
Steps:
- To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
- To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
- To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
- When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
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.
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DECADENT, RICH CHOCOLATE TORTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 1Category DessertCuisine AmericanTotal Time 2 hrs 45 mins
- Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch springform pan, then dust with cocoa powder to help the cake release after baking.
- In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.
- Meanwhile, combine the eggs, sugar, and salt in a large bowl. Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until thick and a pale yellow color.
- Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared springform pan.
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
Servings 16Calories 436 per servingCategory Desserts
- Break up the chocolate. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate.
- Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
CHOCOLATE TORTE RECIPE - GREAT BRITISH CHEFS
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HUNGARIAN DOBOS TORTA (SEVEN-LAYER SPONGE CAKE) RECIPE
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4.3/5 (78)Total Time 1 hr 20 minsCategory Dessert, CakeCalories 617 per serving
EASY CHOCOLATE TORTE - BAKE OR BREAK
From bakeorbreak.com
Servings 8Total Time 35 minsCategory CakesCalories 464 per serving
- Preheat oven to 400°F. Generously grease a 9-inch cake pan or springform pan.* Line the bottom of the pan with parchment paper.
- Place chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Using an electric mixer on medium speed, beat the sugar, eggs, and vanilla until thoroughly combined. Add the flour and salt, and mix until combined. Add the chocolate mixture, and mix until combined.
CHOCOLATE TORTE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 349 per serving
- Beat margarine at medium speed of an electric mixer until creamy; add 1 1/2 cups sugar, beating until fluffy. Add egg whites and egg, one at a time, beating after each addition. Combine buttermilk and water. Combine flour and next 3 ingredients; add to margarine mixture alternately with buttermilk mixture. Mix after each addition.
- Pour batter into 2 (8-inch) round cakepans coated with cooking spray. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Let cool.
- Stir raspberry spread well. Slice each cake layer in half horizontally. Place 1 layer on plate; spread with 1/4 cup raspberry spread. Repeat with next 2 layers; top with fourth layer. Cover and chill.
- Combine remaining 1/2 cup sugar, 2/3 cup cocoa, and cornstarch in top of a double boiler. Stir in milk. Bring water to a boil. Reduce heat to low; cook, stirring constantly, 18 minutes or until of spreading consistency. Stir in vanilla. Cover and chill. Spread on top and sides of cake. If desired, garnish with raspberries and mint sprigs.
TRIPLE CHOCOLATE TORTE | RECIPES
From hersheyland.com
Servings 1Total Time 55 mins
- Stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans.
- Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
THE ORIGINAL SACHER-TORTE CAKE - RECIPE | SACHER.COM
From sacher.com
5/5 (1)Total Time 2 hrs 30 minsCategory DessertCalories 400 per serving
- Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. Melt couverture over boiling water. Let cool slightly.
- Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.
- Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.
- Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)
SACHER TORTE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (22)Total Time 45 minsServings 1Calories 450 per serving
- Preheat the oven to 350°F. Spray one 9" by 2" round cake pan with cooking spray and line with parchment.
- Spritz the parchment lightly as well. If your pan isn't at least 2" deep, use two pans instead of one., To make the cake: Over low heat or in the microwave melt the chocolate slowly, stirring well., In a small bowl, lightly beat the 8 egg yolks.
- Blend until smooth and satiny, with no lumps or unincorporated yolks., In the bowl of a stand mixer, beat the 8 egg whites with a pinch of salt until they begin to foam.
FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
From wellplated.com
4.7/5 (110)Calories 270 per servingCategory Dessert
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
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