Velvet Chocolate Torte Recipes

CHOCOLATE MERINGUE TORTE

Steps:

• Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

BLACK VELVET CHOCOLATE TORTE

Steps:

• Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Cut each cake horizontally into 2 layers. (You will have 4 layers.)
• Beat next 3 ingredients in large bowl with mixer until blended. Gradually add sugar, beating until blended after each addition.
• Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake. Sprinkle with nuts; drizzle with melted semi-sweet chocolate. Let stand until chocolate is firm.

CHOCOLATE VELVET TORTE

Steps:

• THAW pastry sheet at room temperature 40 minute Preheat oven to 425°F
• UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
• BAKE for 20 minute or until golden. Cool in pan on wire rack.
• PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours
• GARNISH with raspberries or strawberries.