CHOCOLATE TORTES RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, sugar, chocolate, double cream, chocolate spread, raspberry, mint
Provided by Ellie Holland
Categories Desserts
Yield 12 serving
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chocolate biscuit crumbs with the butter and sugar.
- Spoon into a mini cupcake tray and freeze for 10 minutes, until set.
- Pour the hot double cream and chocolate spread over the chocolate and allow the heat of the cream to melt the chocolate. Whisk to combine.
- Pour the ganache over the biscuit bases.
- Chill in the fridge for 1 hour, until set.
- Garnish with raspberries and a sprig of mint.
- Enjoy!
Nutrition Facts : Calories 180 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
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
INTENSE CHOCOLATE MOUSSE CAKE
There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
- In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
- Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
- Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.
CHOCOLATE BAR TORTE
My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.
Provided by dar68
Categories Desserts Cakes Torte Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
- Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
- Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g
ELEGANT CHOCOLATE TORTE
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. -Lois Gallup Edwards, Woodland, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
Nutrition Facts : Calories 456 calories, Fat 20g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 367mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
INDULGENT CHOCOLATE TORTE
Calling all chocolate lovers! Here's a decadent chocolate dessert that will fix your chocolate craving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 9-inch springform pan. In 2-quart saucepan, melt chocolate chips and 1/2 cup butter over medium heat, stirring frequently. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. In pan, spread batter evenly.
- Bake 35 to 40 minutes or until top appears dry and cracked. Cool 10 minutes. Run knife along side of pan to loosen cake; remove side of pan. Cool completely. Place cake on serving plate.
- In 2-quart saucepan, melt chocolate and 1 teaspoon butter over low heat, stirring frequently. Stir in powdered sugar and water until smooth. Drizzle glaze over top of cake. Drizzle caramel topping over glaze. Garnish with chocolate curls and pecans.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 30 g, TransFat 0 g
DENSE CHOCOLATE TORTE
Categories Chocolate Egg Dessert Valentine's Day Engagement Party Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300&Deg;F with rack in middle. Wrap outside of cake pan in plastic wrap, then wrap tightly in a layer of foil.
- Lightly butter pan, then dust with sugar, knocking out excess.
- Heat 1 cup sugar with 1/2 cup water in a small saucepan, stirring, until sugar is dissolved. Remove from heat and cool.
- Melt chocolates in a large bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until melted. Stir together butter (2 sticks) and remaining 1/2 cup sugar in another bowl until combined. Stir butter mixture into melted chocolate. Then stir in sugar syrup. Gently stir in eggs (avoid making bubbles) until combined. 3Transfer to pan and bake in a hot water bath until center is almost set (it should barely wobble), about 45 to 50 minutes.
- Cool completely on a rack. Chill, covered, at least 8 hours. Run a thin knife along side of pan, remove side, and serve slightly chilled or at room temperature.
RICH FLOURLESS CHOCOLATE TORTE
Provided by Food Network
Yield 10 to 12 portions
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly. With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes.
- Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.
- The torte should then be refrigerated for at least 3 hours before serving. While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy "finish". Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.
- Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator.
CLASSIC CHOCOLATE TART
An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.
Provided by Yoly
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
- Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
- Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
- Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
- Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g
EASY, DECADENT, INCREDIBLY CHOCOLATEY CHOCOLATE TORTE GLUTEN FRE
Below I give you my favorite dessert recipe. It's so easy a child can do it to perfection. Just melt, mix, pour, bake. And out comes the most intense chocolate experience. I accompany this with whipped cream (beat heavy cream with sugar and vanilla extract until semi stiff. Use your senses, taste & smell & DO NOT overwhip. If you raise your beater, cream should hold, but needn't stand up & salute) and strawberry sauce (thaw a container of frozen strawberries or any berries and liquefy in a blender or by a hand-held). Both are ridiculously easy to make too but are celestial accompaniments to this torte.
Provided by Soma Sengupta
Categories Dessert
Time 1h20m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 f.
- Butter at 9″ round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
- Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
- Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
- Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
- You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
- If you don't ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
- Easy? The best things are.
Nutrition Facts : Calories 484.1, Fat 40.5, SaturatedFat 24.7, Cholesterol 154, Sodium 245.2, Carbohydrate 34, Fiber 4.8, Sugar 25.5, Protein 7.1
WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)
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
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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FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
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4.8/5 (124)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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