Spicy Argentinian Chocolate Torte Recipes

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SPICY BRAZILIAN CHOCOLATE TRUFFLES



Spicy Brazilian Chocolate Truffles image

Love and chocolate. That's what Valentine's Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling disco dust and glimmering edible jewels. My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate mixture over low heat until it becomes very thick. Make a batch for your sweetie and check out the step-by-step instructions below for decorating each of the truffles in my assortment.

Provided by Jackie Alpers

Categories     dessert

Time 1h35m

Yield 20 to 25 truffles

Number Of Ingredients 13

1 tablespoon unsalted butter, plus more for greasing the pan and hands
One 14-ounce can sweetened condensed milk
3 tablespoons natural unsweetened cocoa powder (I use Ghirardelli)
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper, optional
1 pound good-quality dark chocolate, chopped into 1-inch pieces
Large white and rainbow nonpareil candies, for large jewels
Semi-sweet chocolate nonpareils, for small jewels (I use Sno Caps)
Lump sugar (also called rock sugar) for faceted jewels
Disco dust edible glitter (I use American Red)
Red candies (I use Pop Rocks and Red Hots)
Quins
Vodka (it evaporates so it's kid-safe)

Steps:

  • Coat a large shallow pan with some of the butter. Bring the condensed milk, 1 tablespoon butter, the cocoa powder, cinnamon and cayenne, if using, to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula. Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting, 15 to 20 minutes. Pour the mixture into the greased pan; let cool completely and become firm, about 1 hour. (You can refrigerate it to speed up the process).
  • Line a baking sheet with wax paper. Grease your hands with butter and shape the cooled truffle mixture into 1- to 2-inch balls and place on the wax paper.
  • For the decorations: You can use melted or tempered chocolate to coat the truffles before decorating. Tempering is the key to shiny, smooth-looking chocolate that remains solid at room temperature.
  • To melt the chocolate without tempering, put the pieces in the top of a double boiler or in a heatproof bowl set over, not in, a pot of simmering water and stir until melted.
  • To temper the chocolate, melt about 2/3 of the chopped chocolate in the top of a double boiler or heatproof bowl that fits snugly over, not in, a saucepan of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer over medium-low heat, stirring constantly as the chocolate melts. Once the chocolate reaches 115 degrees F. on a candy thermometer, remove the bowl of melted chocolate from the double boiler and stir in the remaining chocolate to reduce the temperature. Keep stirring until the temperature reaches 85 degrees F., then pick out any chunks of unmelted chocolate. Put the chocolate back over the simmering water and stir until the temperature reaches 90 degrees. Keep the chocolate at 90 degrees F. while you decorate the truffles.
  • Decorate each truffle ball as described below and return to the wax paper. Refrigerate for at least 1 hour before serving. Transfer to mini cupcake liners or paper candy cups and serve.

SPICED CHOCOLATE TORTE WRAPPED IN CHOCOLATE RIBBONS



Spiced Chocolate Torte Wrapped in Chocolate Ribbons image

This pecan-studded cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an impressive presentation.

Provided by Betty Rosbottom

Categories     Bon Appétit     Cake     Birthday     Christmas     Chocolate     Pecan     Spice     Cinnamon     Clove     Nutmeg

Yield Serves 12-14

Number Of Ingredients 29

For the cake:
1 1/2 cups (3 sticks) butter, room temperature
2 cups sugar
8 eggs, separated, room temperature
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
1 1/2 cups finely chopped pecans
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted)
Pinch of salt
Pinch of cream of tartar
For the buttercream:
3/4 cup sugar
1/2 cup light corn syrup
4 jumbo egg yolks
1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
1/4 cup dark rum
For the glaze:
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
3/4 teaspoon instant espresso powder or instant coffee powder
For the chocolate ribbons:
7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 cup light corn syrup, divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces

Steps:

  • Make the cake:
  • Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 11/2-inch-high sides. Line bottom of each cake pan with waxed paper; butter and flour waxed paper.
  • Using electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).
  • Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold 1/4 of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks. Cool to room temperature.
  • Do Ahead
  • Cakes can be made up to 2 weeks ahead. Wrap tightly and freeze.
  • Make the buttercream:
  • Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick. Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
  • Reserve 1/2 cup buttercream. Set 1 cake layer, flat side up, on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved 1/2 cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.
  • Make the glaze:
  • Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set).
  • Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.
  • Make the chocolate ribbons:
  • Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in 1/4 cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let white chocolate dough stand at room temperature 1 hour.
  • Repeat with bittersweet chocolate and remaining 1/4 cup corn syrup.
  • Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Turn pasta machine to widest setting. Run chocolate through 3 times, folding into thirds before each run. Adjust machine to next narrower setting. Run chocolate through machine without folding. If chocolate is more than 1/16 inch thick, run through next narrower setting. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.
  • Cut four 8x1-inch strips from rolled white chocolate dough and four 8x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 chocolate ribbons equidistant from each other in same fashion so ribbons meet in center.
  • Cut ten 6 1/2x1-inch strips from rolled white chocolate dough and ten 61/2x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes. Arrange ribbon halves with V shapes at center of cake to form bow.
  • Cut one 3x1-inch strip of white chocolate and one 3x1/2-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends of chocolate strips and pinch to resemble knot; place in center of bow. Carefully transfer cake to serving platter or cake stand.
  • Do Ahead
  • Cake can be prepared up to 1 day ahead. Cover and refrigerate. Bring cake to room temperature before serving.

CHOCOLATE TORTES RECIPE BY TASTY



Chocolate Tortes Recipe by Tasty image

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

¾ cup chocolate biscuit, crushed
3 tablespoons butter, melted
2 tablespoons sugar
⅔ cup chocolate
½ cup double cream, hot
2 tablespoons chocolate spread
raspberry
mint

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

CHOCOLATE BAVARIAN TORTE



Chocolate Bavarian Torte image

My friend Roz found this recipe in the newspaper and it is just delicious. So easy, too. The original recipe called for whipping cream, whipped.. but she used Cool Whip whipped toopping and it was VERY good.

Provided by luvmybge

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) box devil's food cake mix or 1 (18 ounce) box chocolate cake mix (not pudding in the mix type)
8 ounces cream cheese, softened
2/3 cup dark brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream, whipped or 1 (8 ounce) carton cool whip non-dairy whipped topping, thawed
chocolate shavings or cocoa, for garnish

Steps:

  • Bake cake layers according to package directions.
  • Remove from pans.
  • Let cool.
  • Split each layer in half.
  • Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
  • Fold in whipped cream or Cool Whip® topping.
  • Put one layer on plate.
  • Top with some of filling.
  • Add next layer.
  • Top with more filling.
  • Add third layer.
  • Top with more filling.
  • Add top layer and spread the rest of filling on top.
  • Garnish with chocolate curls or sprinkle with cocoa.
  • refrigerate.
  • Note: An easy way to make chocolate curls:.
  • Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
  • Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
  • It will curl as you scrape.
  • Or use small metal pancake turner to form curls.
  • Hold pancake turner at 45° angle and scrape chocolate into curls.

CHOCOLATE-AMARETTI TORTES



Chocolate-Amaretti Tortes image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Cocktail Party     Almond     Spring     Birthday     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher

Yield Makes 4

Number Of Ingredients 14

Tortes
4 ounces semisweet chocolate, chopped
3/4 cup sliced almonds, toasted
12 1 1/2-inch-diameter amaretti cookies (Italian macaroons), about 2.6 ounces total
1/4 teaspoon cinnamon
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
3 large eggs
Topping
3/4 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon almond extract
2 amaretti cookies, crumbled

Steps:

  • For tortes:
  • Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
  • For topping:
  • Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
  • Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, 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.

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From whereismyspoon.co


AUTHENTIC ITALIAN CHOCOLATE TORTE | CHEF DENNIS
2021-11-11 Pour the chocolate mixture into the prepared springform pan, using a spatula to level the surface. Place the pan on a cookie sheet and place on the middle rack in a preheated 350-degree oven. Bake for 30-40 minutes. Remove the cake from the oven and allow to cool on a wire rack while you make the topping.
From askchefdennis.com


ARGENTINIAN CHOCOTORTA ~ RECIPE A75
Authentic Chocotorta Recipe: Popular Argentina Birthday Cake Shubert’s Torte – Subertova Torta – Sweet Thought Chocotorta, Argentina's Classic Chocolate Cookie Cake
From mungfali.com


A GUIDE TO CLASSIC ARGENTINE DESSERTS - WANDER ARGENTINA
The rare British contribution to Argentine dessert, apple crumble is just apple, sugar, wheat, butter and cinnamon – basically an apple pie with a crumble topping. It is sometimes served as an entire cake and sometimes in little squares at a café. As one of the few Argentine desserts to not feature dulce de leche, this cake makes regularly ...
From wander-argentina.com


ASTRAY RECIPES: SPICY MEXICAN TORTE
*substitute: 16 Six-inch corn tortillas for Flour tortillas. overlap 4 Tortillas for each layer. Cook sausage, onions and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is …
From astray.com


ARGENTINA SPICY CHOCOLATE TORTE - ALL INFORMATION ABOUT …
Directions. In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended.
From therecipes.info


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