Liquid Center Chocolate Torte Recipes

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CHOCOLATE CAKES WITH LIQUID CENTERS



Chocolate Cakes with Liquid Centers image

Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.

Provided by Russ Smith

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 4

Number Of Ingredients 6

½ cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
¼ cup white sugar
2 teaspoons all-purpose flour

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
  • In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
  • Beat the eggs, egg yolks and sugar together until light colored and thick.
  • Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
  • Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 30 g, Cholesterol 257.6 mg, Fat 37.1 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 21.9 g, Sodium 203.9 mg, Sugar 25.4 g

CHOCOLATE TORTE WITH COFFEE CREAM



Chocolate Torte with Coffee Cream image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     dessert

Time 36m

Yield 6 servings

Number Of Ingredients 14

1 cup unsalted butter
1 cup semisweet chocolate chips
1 1/4 cups powdered sugar, sifted
5 large egg yolks
3 large eggs
1/4 cup cake flour, sifted
Nonstick cooking spray
1 cup heavy cream
2 tablespoons coffee flavored liqueur
6 large strawberries with stems
2 tablespoons sugar
2 tablespoons chopped roasted marcona almonds
Cocoa powder, for dusting
Mint sprigs, for garnish

Steps:

  • Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
  • Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
  • In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
  • Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
  • While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
  • Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
  • Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.

CHOCOLATE BAR TORTE



Chocolate Bar Torte image

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

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

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



Elegant Chocolate Torte image

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

1/3 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1-3/4 cups 2% milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
BATTER:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water
FROSTING:
2 cups heavy whipping cream
1/4 cup chocolate syrup
1/4 teaspoon vanilla extract

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.

CHOCOLATE TORTE



Chocolate Torte image

Make and share this Chocolate Torte recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 5

16 ounces semisweet chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 tablespoon vanilla
1/4 cup confectioners' sugar

Steps:

  • Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
  • In 2 qt saucepan over low heat, melt chocolate with butter.
  • In large bowl, with wire whisk beat egg yolks and vanilla.
  • Slowly beat warm chocolate mixture into yolk mixture until blended.
  • In small bowl with mixer at high speed, beat egg whites until soft peaks form.
  • Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
  • Fold beaten egg whites into chocolate mixture, one third at a time.
  • Spoon batter into pan spreading evenly.
  • Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
  • Cool torte in pan.
  • When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
  • Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
  • Arrange wedges alternately on cake plate.

4-LAYER CHOCOLATE TORTE



4-Layer Chocolate Torte image

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.-Lois Gallup Edwards, Woodland, California

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 26

1/3 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1-3/4 cups 2% milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
BATTER:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water
FROSTING:
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Chocolate curls, optional

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., For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes., Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls.

Nutrition Facts :

CHOCOLATE-ALMOND SOUFFLé TORTE



Chocolate-Almond Soufflé Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Almond     Amaretto     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 11

1 cup (about 5 ounces) whole almonds, toasted, cooled
4 tablespoons plus 1/3 cup sugar
2 tablespoons vegetable oil
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs, separated, room temperature
1 cup chilled whipping cream
2 tablespoons amaretto or 1 teaspoon almond extract
Powdered sugar
1/2 cup almond slices, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
  • Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
  • Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
  • Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
  • Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
  • Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

DECADENT CHOCOLATE TORTE



Decadent Chocolate Torte image

An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 13

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
2 tablespoons powdered sugar
3/4 cup plus 2 tablespoons whipping cream
4 oz cream cheese, softened
3 tablespoons powdered sugar
3/4 cup white vanilla baking chips
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup butter, softened (do not use margarine)
3 envelopes (1 oz each) premelted unsweetened baking chocolate
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
  • Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
  • In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
  • Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
  • In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
  • Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g

HAZELNUT CHOCOLATE TORTE



Hazelnut Chocolate Torte image

Make and share this Hazelnut Chocolate Torte recipe from Food.com.

Provided by Mirj2338

Categories     Weeknight

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

4 eggs, separated
1/2 cup sugar
1/4 lb hazelnuts, blanched and ground
1/3 cup flour or 1/3 cup cake crumbs
1/2 cup unsweetened cocoa
1/4 cup sweet red wine or 1/4 cup water
1 orange, juice and zest of
1 teaspoon vanilla extract
flour or cake crumbs, to dust pan
confectioners' sugar, for dusting

Steps:

  • In a mixing bowl, beat the egg yolks and the sugar until very light and fluffy.
  • Add the ground hazelnuts, flour, cocoa, liquid, vanilla, orange juice and zest; mix well.
  • In a separate mixing bowl, beat the eggs whites until stiff but not dry.
  • Carefully fold the whipped whites into the batter.
  • Grease an 8-inch springform pan, dust with the flour.
  • Pour the batter into the pan, bake in a 350 degree F oven for 1 hour.
  • Invert the cake and cool, remove from the springform pan.
  • Dust with confectioner's sugar and serve.

Nutrition Facts : Calories 179.4, Fat 9.8, SaturatedFat 1.6, Cholesterol 85.5, Sodium 32.3, Carbohydrate 20.4, Fiber 3.4, Sugar 10.8, Protein 5.9

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RECIPE: CHOCOLATE DESSERT WITH LIQUID CENTER - RECIPELINK.COM
Chocolate Dessert with Liquid Center Happy Baking, Betsy recipelink.com . As an Amazon Associate we earn from qualifying purchases. Thank You! Read Replies (2) Post Reply; Post New; Save to Recipe Box; Print; Title: Recipe: Chocolate Dessert with Liquid Center: Category: Desserts-Assorted: From: Betsy at TKL, 06-13-2000: Reply to: ISO: Oozing chocolate cake? …
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EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
Preheat oven to 325º F (163º C) 9″ springform pan, greased and floured (use gf flour mix or cocoa) Make the Batter. Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted.
From christinascucina.com
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