Triple Chocolate Ganache Torte Recipes
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE-CHOCOLATE CAKE
We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
- In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
- In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg
CHOCOLATE GANACHE FOR THREE-NUT TORTE
Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.
TRIPLE-CHOCOLATE TORTE
Dazzle guests with a frosty make-ahead dessert that goes together in minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
- In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
- Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.
Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
TRIPLE-CHOCOLATE MOUSSE TORTE
Categories Cake Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
- Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
- Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
- Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
- Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.
TRIPLE CHOCOLATE GANACHE TORTE
Untested by me, sounds a like a bit of work but would be great for a special occasion. refrigeration time not allowed for.
Provided by Mandy
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter & sugar together until light & fluffy.
- Sift flour and cocoa together, set aside.
- Whisk together remaining ingredients.
- Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
- Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
- Cool in tin for a few mins and then turn onto a wire rack to cool completely.
- Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
- Prepare milk ganache: Place milk melts into a heatproof bowl.
- Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
- Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
- Prepare dark ganache: Repeat steps as per milk ganache.
- Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
- When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
- Serve in squares with cream.
- Keep leftover cake refrigerated in an airtight container.
Nutrition Facts : Calories 434.5, Fat 29, SaturatedFat 16.2, Cholesterol 75.8, Sodium 214.1, Carbohydrate 38.4, Fiber 1.9, Sugar 27.3, Protein 6
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- Preheat oven to 325 degrees. Line a 1" tall 1/2 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray. Or choose a different cake pan(s) using the chart in my post about Half-Batches and Cake Pans.
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