Recipe For Chocolate Torte

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BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

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

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries
Calories 656 calories
Fat31g fat (19g saturated fat)
Cholesterol106mg cholesterol
Sodium301mg sodium
Carbohydrate94g carbohydrate (75g sugars
Fiber3g fiber)
Protein6g protein.

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.

DARK & SQUIDGY CHOCOLATE TORTE



Dark & squidgy chocolate torte image

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

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting
Calories426 calories
Fat30 grams fat
SaturatedFat16 grams saturated fat
Carbohydrate35 grams carbohydrates
Sugar27 grams sugar
Fiber2 grams fiber
Protein6 grams protein
Sodium0.22 milligram of sodium

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.

CHOCOLATE TORTE



Chocolate Torte image

A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!

Provided by Erika L. Drapala

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package dark chocolate cake mix
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
⅔ cup packed brown sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
Calories180.6 calories
Carbohydrate24.2 g
Cholesterol23.9 mg
Fat8.8 g
Fiber0.7 g
Protein2.1 g
SaturatedFat5.2 g
Sodium196.8 mg
Sugar16.4 g

Steps:

  • Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
  • In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
  • In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
  • Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.

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.

CHOCOLATE TORTE



Chocolate Torte image

Provided by Philippe Niez

Categories     Cake     Coffee     Chocolate     Dairy     Fruit     Dessert     Bake     Prune     Vanilla     Healthy     Sour Cream     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

Vegetable oil cooking spray
1/3 cup cocoa powder, plus 1 teaspoon for dusting
1 cup prunes, pitted and chopped
1/2 cup hot coffee
1/3 cup whole-wheat flour
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light-brown sugar
1/4 cup applesauce
1 egg white
2 teaspoons vanilla extract
1/2 teaspoon unflavored gelatin
1/2 cup nonfat sour cream
1/4 cup confectioners' sugar

Steps:

  • Heat oven to 350°F Coat a 9" square cake pan with cooking spray. Dust with 1 teaspoon cocoa. Set aside. Combine prunes and coffee in a bowl. Set aside to cool. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake. Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture. Empty bag into bowl; mix. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely before removing and slicing. Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10 to 15 minutes. Heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl. Refrigerate until topping is firm, 10 to 15 minutes. Beat until smooth. Add a dollop to each slice.

EASY CHOCOLATE CREAM TORTE



Easy Chocolate Cream Torte image

Delicious, elegant and very creamy layered dessert! Got the recipe from my mother. Freezes well.

Provided by Ayla

Categories     Desserts     Cakes     Torte Recipes

Time 8h35m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
.66 cup white sugar
⅓ cup brown sugar
1 egg
¼ cup water
1 teaspoon vanilla extract
2 cups heavy cream
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons instant coffee granules
Calories405.8 calories
Carbohydrate45.1 g
Cholesterol69.8 mg
Fat24.5 g
Fiber2.1 g
Protein4.5 g
SaturatedFat11.8 g
Sodium180.1 mg
Sugar25.5 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  • Sift together flour, 1/3 cup cocoa, baking soda and salt, set aside.
  • In a medium bowl, cream together shortening, 2/3 cup white sugar and brown sugar with electric mixer. Beat in egg, and mix until light and fluffy. Beat in water and vanilla until smooth. Fold in flour mixture. Continue to work with hands to form a smooth dough. Divide dough into 4 equal portions, and press each portion into a 7 inch circle on a baking sheet.
  • Bake 12 to 15 minutes in the preheated oven, or until set. Cool completely.
  • For the filling, combine cream, 1/2 cup sugar, 1/3 cup cocoa, 1 teaspoon vanilla and instant coffee in a large bowl. Cover and chill in refrigerator 30 minutes. Then whip cold cream mixture with an electric mixer until stiff peaks form. Spread 1/4 of filling on each cookie. Stack cookies. Chill 8 hours before serving.

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
Calories 857 calories
Fat48g fat (29g saturated fat)
Cholesterol193mg cholesterol
Sodium668mg sodium
Carbohydrate105g carbohydrate (75g sugars
Fiber3g fiber)
Protein8g protein.

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.

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

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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  • 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.
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Category Dessert

  • Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
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2020-09-20  · Bake the Flourless Chocolate Torte Place the pan into the preheated oven and bake for approximately 35 to 40 minutes. The flourless chocolate torte will rise and crack as it bakes. It will be …

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  • 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. Remove from heat and stir until chocolate is completely melted. If you don't follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier--no double boiler. However, if you're not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
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  • Preheat oven to 400°F. Generously grease a 9-inch cake pan or springform pan.* Line the bottom of the pan with parchment paper.
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FLOURLESS CHOCOLATE TORTE RECIPE | MYRECIPES
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2005-04-04  · Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth. Step 3. Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate …

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  • Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate mixture; whisk until well blended.
  • Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
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CHOCOLATE TORTE RECIPE | SOUTHERN LIVING
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2019-06-18  · With the whip attachment on a stand mixer, whip together eggs, sugar, and salt on medium-high until quadrupled in volume, about 6 minutes. Step 4 Transfer egg mixture to a large mixing bowl. Add half of melted chocolate mixture …

Total Time 1 hr 10 mins

  • Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a 9-inch circle of parchment paper. Set aside.
  • Combine chocolate, butter, and espresso powder over a double boiler. Stir together until fully melted and incorporated. Remove from heat and set aside.
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CHOCOLATE TORTE RECIPE | MYRECIPES
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Instructions Checklist. Step 1. 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. …

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FLOURLESS CHOCOLATE TORTE | WILLIAMS SONOMA
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CLAUDIA'S CHOCOLATE CREAM TORTE MADE JUST LIKE OMA
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Preheat oven to 350°F. Grease and flour a 10-inch springform pan (use parchment paper in bottom) Whip egg whites until stiff and set aside. Beat egg yolks and sugars until creamy. Mix flour, cornstarch, cocoa, and baking powder together. Stir into egg yolk/sugar mixture along with the water.
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CHOCOLATE AND DATE TORTE | DONNA HAY
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150g dark chocolate, melted. ¼ cup (35g) plain (all-purpose) flour, sifted. 200g fresh dates, pitted and chopped. cocoa, for dusting. Preheat oven to 180°C (350°F). Place the eggwhites in an electric mixer and whisk on high until stiff peaks form. Gradually add the sugar, …
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TORTE RECIPES | MARTHA STEWART
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2011-02-13  · med104257_1208_pist_torte.jpg. View Recipe. this link opens in a new tab. The torte, an elegant cousin of the cake, typically utilizes little to no flour and often contains ground nuts. We've got 13 gorgeous variations that are perfect to serve at a dinner party, including a chocolate-truffle torte, hazelnut-praline torte, and many more. 1 of 13.
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THIS MONTH'S RECIPES | ANNA OLSON
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In another bowl, whip the egg yolks with the remaining ¼ cup (50 g) of sugar and the vanilla until doubled in volume, about 4 minutes. Fold the melted chocolate mixture into the whipped yolks, and then fold the whites into the mixture in 2 additions. Spread the batter into …
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