Prune Chocolate Torte Recipes

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PRUNE & CHOCOLATE TORTE



Prune & chocolate torte image

A dinner party favourite

Provided by Good Food team

Categories     Dessert, Treat

Time 1h5m

Number Of Ingredients 10

250g no-soak prunes , halved
4 tbsp brandy
25g cocoa powder
100g plain chocolate (at least 70% cocoa solids), in pieces
50g butter
175g golden caster sugar
4 large egg whites
85g plain flour
1 tsp ground cinnamon
lightly whipped cream or crème fraîche , to serve

Steps:

  • Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
  • Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
  • Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
  • Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.

Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium

CHOCOLATE PRUNE TORTE (PASSOVER)



Chocolate Prune Torte (Passover) image

From a Passover recipe website submitted by Marilyn Lipken of Philadelphia, PA. The recipe was posted there without an oven temperature so I added it at 350 but check the oven when you make it just in case since I haven't made it. Can be made 2 days ahead of serving.

Provided by Oolala

Categories     Dessert

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 large egg whites, at room temperature
1 pinch salt
1/2 cup sugar
1 tablespoon sugar
1 1/2 cups walnuts, toasted and chopped
1 1/4 cups pitted prunes, chopped, about 9 ounces
9 ounces bittersweet chocolate, ground fine in food processor
cake crumbs, to sprinkle cake pan

Steps:

  • Line the bottom of a greased 10" springform pan with wax paper.
  • Grease the paper and sprinkle the pan with cake meal, shaking out the excess.
  • In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks.
  • Add the sugar, a little at a time, beating until the whites hold stiff glossy peaks.
  • Fold in the walnuts and prunes.
  • Add the chocolate, folding it into the mixture gently but thoroughly.
  • Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes at 350 degrees F.
  • Let the torte cool in the pan on a rack.
  • Run a thin knife around the edge of the pan and remove the side.
  • Invert the torte onto a cake plate, discarding the wax paper.
  • Chill the torte, covered, for 1 hour.
  • The torte may be made 2 days in advance and kept covered and chilled.

Nutrition Facts : Calories 274.6, Fat 14.4, SaturatedFat 1.4, Sodium 61.4, Carbohydrate 34.2, Fiber 3.4, Sugar 24.9, Protein 6.6

CHOCOLATE, WALNUT AND PRUNE FUDGE TORTE



Chocolate, Walnut and Prune Fudge Torte image

Categories     Cake     Chocolate     Dessert     Bake     Passover     Prune     Walnut     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 16

Number Of Ingredients 17

Cake
Unsweetened cocoa powder
1 1/2 cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts (about 4 ounces)
8 large eggs, room temperature
2 large egg yolks
1 3/4 cups sugar
Pinch of salt
Glaze
1 cup prune juice
1/4 cup (1/2 stick) unsalted margarine
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
24 walnut halves

Steps:

  • For Cake:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
  • Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
  • Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
  • Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
  • For Glaze:
  • Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
  • Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
  • Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.

CHOCOLATE TORTE



Chocolate Torte image

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

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

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.

UKRAINIAN PRUNE TORTE



Ukrainian Prune Torte image

Great-Grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes.

Provided by Olga D

Categories     Desserts     Cakes     Torte Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 cup butter
1 cup confectioners' sugar, divided
1 egg
½ teaspoon almond extract
1 pinch salt
¾ cup blanched almonds
2 cups sifted all-purpose flour
16 ounces pitted prunes
1 cup water
1 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
  • Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
  • Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
  • To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
  • Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

Nutrition Facts : Calories 696.6 calories, Carbohydrate 102.7 g, Cholesterol 84.3 mg, Fat 31 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 15.4 g, Sodium 176.3 mg, Sugar 65.2 g

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