Torte Nicole Recipes

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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

TORTE NICOLE



Torte Nicole image

This is my friend Nicole's, favourite birthday cake. It is becoming a tradition. We hope you enjoy it also. This is a very easy cake to make and vary.

Provided by Baby Kato

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) box chocolate cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
1/8 cup hot chocolate powder
1 1/3 cups milk
1/2 cup light oil
3 large fresh eggs
1 1/2 cups whipping cream
2 tablespoons white sugar
1/2 teaspoon pure vanilla extract
1 cup caramel ice cream topping (room temp)
1/2 cup chocolate syrup (room temp)
1/2 cup toffee pieces
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • Remove chocolate and caramel toppings from fridge.
  • Only grease the bottoms of two 9" round pans.
  • Beat cake mix, pudding, hot chocolate, milk, oil and eggs on low for one minute, then on medium speed for three minutes.
  • Pour into prepared pans.
  • Bake at 350°F for 28 to 33 minutes.
  • Cool 10 minutes in pan then turn out onto wire racks to cool completely.
  • Freeze cakes uncovered for 1 hour.
  • Beat whipping cream, sugar and vanilla until stiff peaks form. Place in fridge until ready to use.
  • Remove cake from freezer and split each cake into two layers.
  • Spread whip cream over cake layer, then drizzle caramel sauce and chocolate sauce, sprinkle on 1/4 of toffee bits.
  • Repeat process three more times, stacking the cakes on top of each other.
  • Sprinkle sliced almonds on top layer of cake.
  • Cover and refrigerate for at least two hours.
  • Store in fridge.

Nutrition Facts : Calories 505.5, Fat 22.4, SaturatedFat 10, Cholesterol 98, Sodium 678.6, Carbohydrate 73.3, Fiber 2.3, Sugar 30.7, Protein 7.5

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