CHOCOLATE FUDGE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h25m
Yield 10 servings or with 1 broken heart
Number Of Ingredients 13
Steps:
- For the fudge icing:
- 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 3/4 cups confectioners' sugar, sifted
- 1 tablespoon vanilla extract
- For the cake:
- Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
- In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
- Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
- For the icing:
- Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
- In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
- Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
HOT FUDGE NUT TORTE
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F. Spray an 8- or 9-inch round layer cake pan with baking spray.Mix the butter, 2/3 cup fudge sauce, sugar, eggs, and almond extract in a bowl until smooth. Fold in the almonds until evenly dispersed, and pour the mixture into the pan bake until the top is crusty and the edges are set but the center is still soft, about 35 minutes. Cool in the pan on a rack until comfortable to touch. Run a knife around the edge and invert onto a serving plate. Warm the remaining fudge sauce until flowing, and drizzle over the top before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
HOLIDAY FUDGE TORTE WITH FUDGE NUT GLAZE
This recipe makes a one layer 9-inch cake that will make your eyes roll back in your head when you bite into this chocolate torte with fudge nutty sauce that will curl your toes. Can you say to die for!
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 19
Steps:
- Torte: Heat oven to 350^. Grease a 9-inch round baking pan; line bottom with parchment paper or waxed paper. Grease paper; flour paper and pan. Sift together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium' beat 3 minutes. Pour batter into prepared pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off paper. Cool completely. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. --- Fudge Nut Glaze: Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boil. Cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.
NUTTY CHOCOLATE FUDGE
I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-2/3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE FUDGE TORTE
Categories Cake Mixer Chocolate Dessert Bake Passover Kid-Friendly Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- For Frosting:
- Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
- Meanwhile, prepare cake:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
- Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
- Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
- Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
- Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.
FUDGY CHOCOLATE TORTE
Moist pockets of fudge will thrill chocolate lovers!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
- In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
- Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 19 g, TransFat 0 g
EASY NUTTY FUDGE BARS
Gooey, nutty goodness in one easy bar! Fudgy dark chocolate filling gets topped with salted mixed nuts to make our new favorite no-fuss treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir Base ingredients until well blended. Press evenly in bottom of pan.
- To make Topping, in medium microwavable bowl, microwave 1/2 cup butter uncovered on High 30 to 60 seconds or until melted. Add chocolate chips; stir to melt. Microwave 15 seconds, if necessary to melt chips.
- Add condensed milk; stir until completely blended. Pour over base in pan, spreading evenly. Sprinkle with nuts.
- Bake 28 to 30 minutes or until topping is set. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 260 mg, Sugar 21 g, TransFat 0 g
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Butter and flour a 9 inch round cake pan.
- In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
- Stir in 1 cup chocolate chips until melted.
- Remove from heat and add sugar and eggs, and stir until blended.
- Stir in 1 teaspoon vanilla , flour, and nuts.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
- Cool in pan 10 minutes. Then place on a cooling rack.
- To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
- Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
NUT TORTE
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. To prepare the dough, cream the margarine with 3/4 cup sugar until fluffy. Add the egg replacer, lemon juice, and salt and mix well. Add the flour and baking powder, and mix until a soft dough is formed. Place two-thirds of the dough on a sheet of plastic wrap. With a rolling pin, roll the dough into a circle about 11 inches in diameter. Invert the dough into a 9-inch springform pan. Peel the plastic wrap off the dough and press the dough into the bottom and up the sides of the pan. Trim the edges if needed. Roll the remaining dough into a circle about 9 inches in diameter and set aside. This will be used to top the torte. To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan over low heat until the sugar is dissolved. Increase the heat and boil the sugar unti it turns a caramel color. Add the soy milk (which will bubble vigorously) along with the nuts and the rest of the sugar. Cook over high heat, stirring constantly, for 5 minutes. Remove from the heat and beat the marzipan into the mixture. When it is well mixed, pour it into the cake pan and put the rolled-out dough on top. Bake the torte until golden brown, about 35 minutes. Cool completely before removing the springform. Serves 6 to 8
Nutrition Facts : Nutritional Facts Serves
More about "nutty fudge torte recipes"
OLD-FASHIONED CHOCOLATE NUT FUDGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
16 CHEWY, GOOEY, NUTTY VEGAN FUDGE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
NUTTY FUDGE RECIPE - RECIPES.NET
From recipes.net
NATIONAL NUTTY FUDGE DAY - MAY 12, 2023 - NATIONAL TODAY
From nationaltoday.com
NUTTY FUDGE TORTE RECIPE: HOW TO MAKE IT | TASTE OF HOME
EASY NUTTY FUDGE RECIPES – HOW TO MAKE EASY FUDGE!
From howtomakeeasyfudge.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
NUTTY FUDGE TORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NUTTY FUDGE TORTE - RECIPECIRCUS.COM
From recipecircus.com
NUTTY FUDGE TORTE - RECIPE | COOKS.COM
From cooks.com
MACADAMIA NUT FUDGE RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO TURN NUT & FUDGE TREATS INTO DROOL-WORTHY DESSERTS
From nutandfudge.com
RASPBERRY FUDGE TORTE - TOLL HOUSE®
From verybestbaking.com
FUDGE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NUTTY FUDGE TORTE - CAKE MIX | RECIPE BOX | COPY ME THAT
From copymethat.com
MACADAMIA FUDGE TORTE - MOM LOVES BAKING
From momlovesbaking.com
SUPERFOOD FUDGE TORTE | GIADZY
From giadzy.com
MYFRIDGEFOOD - EASY NUTTY FUDGE
From myfridgefood.com
NUTTY FUDGE RECIPE
From bakerrecipes.com
NUTTY FUDGE - RECIPES | COOKS.COM
From cooks.com
MACADAMIA FUDGE TORTE RECIPE - PILLSBURY.COM
From pillsbury.com
CHOCOLATE NUT FUDGE | LOVEFOODIES
From lovefoodies.com
TOP 10 CRUNCHY AND SOFT RECIPES FOR NUTTY FUDGE
From top-10-food.com
NUTTY TORTE LAYERED DESSERT - OVER THE BIG MOON
From overthebigmoon.com
FUDGE TORTE - SOUTHAFRICANRECIPES.INFO
From southafricanrecipes.info
QUICK NUT FUDGE | RICARDO
From ricardocuisine.com
FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
From wellplated.com
NUTTY FUDGE | VERY BEST BAKING - CARNATION®
From verybestbaking.com
OUR MOST ELEGANT TORTE RECIPES - TASTE OF HOME
From tasteofhome.com
NUTTY FUDGE TORTE - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love