TRIPLE TREAT TORTE
A peanutty crust and three deliciously different creamy layers form a tempting treat you'll be proud to prepare and share. I usually draw a crowd when I set out this mouthwatering torte. -Inez Orsburn, De Motte, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20-24 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 233 calories, Fat 14g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 230mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
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
THREE-NUT TORTE
Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
- In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
- Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
- Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
- Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
- Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.
TRIPLE TREAT TORTE
Make and share this Triple Treat Torte recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 4h45m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Cut butter into flour until crumbly; stir in the peanuts.
- Press onto the bottom of a greased 13x9x2-inch baking dish.
- Bake at 350* for 16-20 minutes or until golden brown.
- Cool completely.
- For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth.
- Fold in 1 cup whipped topping.
- Spread over crust.
- In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes.
- Spread over filling.
- Sprinkle with chocolate if desired.
- Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 305.3, Fat 19.9, SaturatedFat 9.9, Cholesterol 29.4, Sodium 325.1, Carbohydrate 27.4, Fiber 1.4, Sugar 16.8, Protein 6.3
TRIPLE CHOCOLATE TORTE
Simple and Delicious
Provided by missmain
Time 20m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Melt the butter in a small pan and stir in the crushed biscuits. Mix this well then press into the base of a 20cm loose-bottom, round tin. Chill until firm.
- Meanwhile, whisk together the crème fraiche and yogurt.
- Melt each type of chocolate individually in a small bowl over a pan of simmering water then add a third of the crème fraiche mixture to each bowl and beat well.
- Spread the white chocolate mixture over the crumb base, then the milk chocolate, then the dark chocolate. Smooth this with a palette knife and chill for 4 hours or over night.
- To serve, carefully run a round bladed knife around the edge of the tin and transfer to the serving plate. Decorate with chocolate buttons
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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