Walnut Chocolate Flourless Torte Recipes

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FLOURLESS CHOCOLATE WALNUT TORTE



Flourless Chocolate Walnut Torte image

This rich, chocolatey, naturally gluten-free, flourless chocolate walnut torte is made easily in the food processor!

Provided by Sylvie Shirazi

Time 45m

Number Of Ingredients 8

1 1/4 cup/ 150g walnuts (or substitute hazelnuts or almonds)
1 cup/ 192g coconut sugar
½ cup/40g natural cocoa powder (plus more for dusting top of cake)
3/4 teaspoon grain-free baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
½ cup/120g coconut oil, melted (plus more for pan)
4 large eggs

Steps:

  • Preheat the oven to 350°F. Grease the sides of an 8-inch cake pan and line the bottom with parchment paper.
  • Put the walnuts, coconut sugar, cocoa powder, baking powder and salt in the food processor and process until finely ground. Add the coconut oil, vanilla and eggs and process just until incorporated, scraping down the sides of the bowl as needed.
  • Scrape batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until puffed around the edges and just set in the center. Cool completely in pan on a wire rack.
  • Dust top lightly with cocoa powder before serving if desired.

Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 99 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

FLOURLESS CHOCOLATE WALNUT TORTE



Flourless Chocolate Walnut Torte image

Flourless Chocolate-Walnut Torte. Photo by Con Poulos. Courtesy of Martha Stewart Living. Copyright © 2014.

Provided by Rasa Malaysia

Categories     Baking Recipes

Time 1h25m

Number Of Ingredients 9

unsalted butter, room temperature, for pan
1/4 cup unsweetened cocoa powder, plus more for pan
1/2 cup plus 1 teaspoon coconut oil
10 ounces bittersweet chocolate, chopped
1 1/4 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving

Steps:

  • Preheat oven to 350°F (176°C). Butter an 8-inch round cake pan. Line bottom with parchment; butter parchment and dust with cocoa.
  • Melt 1/2 cup oil and 8 oz. (226 g) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat; whisk in sugar. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in pan.
  • Bake until set, about 35 minutes. Let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan.
  • Melt remaining 2 ounces chocolate and 1 teaspoon oil in same manner as in step 2; spread on cake. Sprinkle chopped walnuts in center. Cut into wedges; serve.

Nutrition Facts : Calories 424 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 10 people, Sodium 144 grams sodium, Sugar 35 grams sugar, UnsaturatedFat 0 grams unsaturated fat

FLOURLESS CHOCOLATE-WALNUT TORTE



Flourless Chocolate-Walnut Torte image

Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield Makes one 8-inch torte

Number Of Ingredients 8

1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan
1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
10 ounces bittersweet chocolate, finely chopped (1 2/3 cups)
1 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
  • Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
  • Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
  • Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

HUNGARIAN CHOCOLATE-WALNUT TORTE



Hungarian Chocolate-Walnut Torte image

Provided by Jayne Cohen

Categories     Mixer     Chocolate     Dessert     Passover     Valentine's Day     Walnut     Kosher     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 10 servings

Number Of Ingredients 10

3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German's Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

Steps:

  • Have all ingredients at room temperature.
  • Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
  • Preheat the oven to 350°F.
  • In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
  • In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
  • Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
  • Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
  • If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
  • Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
  • The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
  • Passover Confectioners’ Sugar:
  • In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
  • Chocolate Icing:
  • Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

WALNUT TORTE



Walnut Torte image

A hint of citrus complements the rich walnut taste of this lovely three-layer flourless cake from Kathryn Anderson of Wallkill, New York. Toasted chopped walnuts make a great garnish atop her smooth buttercream frosting.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 20

9 large eggs, separated
1 cup sugar
1/2 cup water
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3 cups finely ground walnuts
1/2 cup dry bread crumbs
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon cream of tartar
BUTTERCREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons whole milk
Additional walnuts, chopped and toasted

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, zests and vanilla. Combine the walnuts, bread crumbs, baking powder, cinnamon, cloves and salt; add to batter. Beat until smooth., In another bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. 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. Carefully peel off waxed paper. , For frosting, in a large bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Spread frosting between layers and over top and sides of cake. Garnish with toasted walnuts.

Nutrition Facts : Calories 456 calories, Fat 26g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 265mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.

WALNUT CHOCOLATE FLOURLESS TORTE



Walnut Chocolate Flourless Torte image

Make and share this Walnut Chocolate Flourless Torte recipe from Food.com.

Provided by bakeabit

Categories     Dessert

Time 1h15m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 10

1 1/4 cups walnuts
1 tablespoon cocoa powder
8 ounces semi-sweet chocolate chips
3/4 cup unsalted butter
6 large egg yolks
3/4 cup packed brown sugar
1 tablespoon rum
1/2 teaspoon salt
3 large egg whites
4 teaspoons granulated sugar

Steps:

  • Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
  • Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
  • Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
  • Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
  • Remove the bowl from the heat and allow the mixture to cool to lukewarm.
  • In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
  • Beat in the rum and the ½ teaspoon salt.
  • Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
  • Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
  • Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
  • Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
  • Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
  • Rotate the cake pan gently halfway through the baking time to ensure even browning.
  • Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
  • Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
  • Any leftover cake may be wrapped in plastic and served the following day.

Nutrition Facts : Calories 548, Fat 41.2, SaturatedFat 18.4, Cholesterol 184.1, Sodium 183.8, Carbohydrate 43.9, Fiber 3.1, Sugar 38.2, Protein 7.7

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
  • In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
  • In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
  • Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
  • Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
  • Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
  • Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 6

5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Florence Fabricant

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

12 eggs, separated
1 cup sugar
8 ounces semi-sweet chocolate, melted
8 ounces walnuts, finely ground
Pinch of salt

Steps:

  • Preheat oven to 350 degrees.
  • Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
  • Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
  • Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
  • Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
  • Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 30 grams, Carbohydrate 63 grams, Fat 44 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 176 milligrams, Sugar 55 grams, TransFat 0 grams

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

This gluten-free flourless torte is another less expensive way to make higher-protein, lower glycemic desserts. View the full recipe and post: http://www.elanaspantry.com/chocolate-walnut-torte/

Provided by Elanas Pantry

Categories     Dessert

Time 40m

Yield 1 torte, 4-6 serving(s)

Number Of Ingredients 5

5 eggs, separated
1/2 cup agave nectar
1/2 teaspoon celtic sea salt
1 cup dark chocolate, 73%
2 cups walnuts

Steps:

  • In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
  • Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
  • In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
  • In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
  • Fold the chocolate-walnut mixture into the egg yolk mixture.
  • Then fold the egg whites into the egg yolk mixture.
  • Place in a well greased 9-inch springform pan.
  • Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
  • Cool in the pan, then serve.

WALNUT TORTE WITH COFFEE WHIPPED CREAM



Walnut Torte with Coffee Whipped Cream image

Categories     Coffee     Nut     Dessert     Bake     Walnut     Fall     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 cup plus 6 tablespoons walnuts (about 5 ounces)
4 large eggs, separated
1/2 cup sugar
1 cup chilled heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream
3/4 teaspoon vanilla extract
Walnut halves

Steps:

  • Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
  • Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
  • Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

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From elanaspantry.com


FLOURLESS CHOCOLATE WALNUT TORTE - TWOCAROLINES.COM
2016-08-07 Let cool at least most the way – try and give it a good hour or two, then run a knife around the edge to loosen and remove from pan. Make the topping: Melt chocolate and coconut oil in the same manner as step 3. Spread over the top of your cake. Sprinkle with your chopped walnuts and serve.
From twocarolines.com


EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
Preheat oven to 325º F (163º C) 9″ springform pan, greased and floured (use gf flour mix or cocoa) Make the Batter. Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted.
From christinascucina.com


FLOURLESS CHOCOLATE-BLACK WALNUT TORTE | RECIPE | FLOURLESS …
May 31, 2019 - Chef Alan Bergo shares a recipe for a flour-less chocolate torte flavored with wild black walnuts. May 31, 2019 - Chef Alan Bergo shares a recipe for a flour-less chocolate torte flavored with wild black walnuts. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users …
From pinterest.co.uk


WALNUT TORTE FLOURLESS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
From stevehacks.com


FLOURLESS CHOCOLATE TORTE | WILLIAMS SONOMA
Preheat an oven to 300ºF. Grease a heart cake pan and dust with cocoa powder. In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until …
From williams-sonoma.ca


FLOURLESS WALNUT CAKE | RECIPE | CUISINE FIEND
2020-01-13 Butter and sprinkle with ground almonds a 23cm round cake tin; tip out excess of almond powder. Keep the tin in the fridge while you make the cake batter. Preheat the oven to 170C (no fan if available)/325F/gas 3. 3. Beat the egg yolks with the sugar until pale and fluffy, then beat in the walnut mix. 4.
From cuisinefiend.com


GLUTEN FREE FLOURLESS CHOCOLATE TORTE RECIPE - EASY RECIPES
Preheat the oven to 180⁰ C / 350⁰ F / Gas 4 and base line a 9 inch / 22 cm non-stick, deep, spring-clip cake tin with baking paper. Melt the chocolate with the butter in a heat-proof bowl over a pan of steaming (not boiling)water, stirring frequently, until liquid and combined.
From recipegoulash.cc


CHOCOLATE WALNUT TORTE | RECIPE | FLOURLESS DESSERT RECIPES, …
Oct 29, 2013 - This gluten-free Chocolate Walnut Torte is another less expensive way to make higher-protein, lower glycemic desserts, without the expense of almond flour.
From pinterest.com


FLOURLESS CHOCOLATE TORTE - FINE FOODS BLOG
2022-01-14 Add the butter and chocolate to the bowl, stirring frequently until both are melted and completely combined. Stir in the coffee and the salt, set aside to cool slightly. Add the eggs to a separate bowl, whisk them gently to break up the yolks. Then whisk or …
From finefoodsblog.com


SILKY-SMOOTH AND SIMPLE: FLOURLESS CHOCOLATE TORTE
Brody used a water bath to cook her cake, but we prefer the simplicity of lowering the temperature of the oven from 350°F to 275°F and adding 20 minutes to the cooking time. Once the cake cooled, the sliced candied orange garnish highlighted the citrus in the chocolate, and the bourbon and bitters balanced the cake’s richness.
From 177milkstreet.com


FLOURLESS CHOCOLATE WALNUT TORTE | WALNUT TORTE RECIPE, FLOURLESS ...
Sep 28, 2014 - Flourless Chocolate Walnut Torte - This recipe is so easy to make and extremely decadent, rich, and a crowd pleaser.
From pinterest.ca


HUNGARIAN CHOCOLATE-WALNUT TORTE - GREATIST
2021-10-21 Place 1/2 cup of the sugar and the water in a medium saucepan and stir to combine. Bring to a simmer over medium heat, stirring occasionally, until all of the sugar has dissolved, about 5 minutes ...
From greatist.com


WALNUT CHOCOLATE FLOURLESS TORTE (KITCHENPC)
Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa. Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
From kitchenpc.com


FLOURLESS CHOCOLATE TORTE RECIPE | EATINGWELL
Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool. Step 3. Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate. Step 4. Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy.
From eatingwell.com


FLOURLESS CHOCOLATE ALMOND TORTE - GEMMA’S BIGGER BOLDER BAKING
2022-02-07 Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) springform pan and line the bottom with parchment paper. Set aside. Place the chocolate and butter in a small saucepan over low heat or microwave-safe bowl and stir gently (or 30 seconds at a time in the microwave) until melted. Set aside.
From biggerbolderbaking.com


WALNUT CHOCOLATE TORTE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes.
From stevehacks.com


THIS MONTH'S RECIPES | ANNA OLSON
Melt the chocolate and butter in a metal or glass bowl placed over a pot of barely simmering water, stirring constantly. Once melted, remove the bowl from the heat and let cool slightly. Whip the egg whites with 2 Tbsp (25 g) sugar until the whites hold a soft peak (when the whites curl when the beaters are lifted). Set aside.
From annaolson.ca


DARK CHOCOLATE AND WALNUT TORTE RECIPE - FOOD NEWS
In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form.
From foodnewsnews.com


FLOURLESS CHOCOLATE WALNUT TORTE | GHIRARDELLI
Preheat oven to 375 °. Line the bottom of the pan with parchment paper and grease the sides. In a food processor, pulse the walnuts, rice flour, and 2 tablespoons of the sugar until the nuts are medium finely ground. Set aside. Melt chocolate, butter and salt over double boiler, stirring occasionally, until smooth.
From ghirardelli.com


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