Torte Nicole Recipes

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

Yield 12 serving

Number Of Ingredients 8

Ingredients

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

Ingredients

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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