WHITE CHOCOLATE-FUDGE TORTE
Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
- Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
- Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
- To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 145 mg, Fat 7 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1/16 of Recipe, Sodium 95 mg, Sugar 38 g
WHITE CHOCOLATE WALNUT FUDGE
From a Gooseberry Patch cookbook originally. I love the white color of this fudge done up. So different from the standard chocolate. You could also add chopped up maraschino cherries for a festive look.
Provided by CoffeeB
Categories Candy
Time 15m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Combine sugar, sour cream and butter in a pan.
- Bring mixture to a rolling boil, stirring constantly.
- Boil for 7 minutes or until softball stage.
- Remove pan from heat and stir in white chocolate until melted.
- Add marshmallow cream and walnuts.
- Beat by hand until completely blended.
- Spread into a greased 9x9 inch baking pan.
- Cool at room temperature.
Nutrition Facts : Calories 2509.3, Fat 133, SaturatedFat 66, Cholesterol 150.2, Sodium 248.8, Carbohydrate 326.1, Fiber 3.2, Sugar 292.1, Protein 19.6
CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET
This divine, squidgy chocolate cake is dairy and gluten-free, so everyone can enjoy a slice for dessert - even the vegans at your dinner party
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
- Mix the cherries and the brandy and leave to soak for a few hrs.
- Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
- Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.
Nutrition Facts : Calories 582 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 71 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE FUDGE TORTE
Categories Cake Mixer Chocolate Dessert Bake Passover Kid-Friendly Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- For Frosting:
- Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
- Meanwhile, prepare cake:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
- Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
- Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
- Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
- Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.
WHITE CHOCOLATE FUDGE
This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.
Provided by Vicki
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 40
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch baking dish. Set aside.
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
- Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 17.4 g, Cholesterol 7.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 24.3 mg, Sugar 16.8 g
HOLIDAY WHITE CHOCOLATE FUDGE
When December arrives, friends and family eagerly await my creamy white fudge. It's a little something different from the traditional chocolate. -Gioviana Buser, Riverside, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 pounds (117 pieces)
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
FUDGY ORANGE CAPPUCCINO TORTE
This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Grease bottom only of 9 or 10 inch springform pan.
- In large bowl, combine all brownie ingredients and mix thoroughly.
- Spread in greased pan.
- Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
- Cool on wire rack until completely cooled (atleast an hour).
- In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
- Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
- Gradually stir yolk mixture into hot mixture in saucepan.
- Cook over medium heat 3 minutes, stirring constantly.
- Remove from heat.
- Stir in 2 tablespoons liqueur and nuts.
- Refrigerate just until cool, about 25 minutes.
- Spread cooled filling mixture over top of cooled brownie.
- Refrigerate for 1 hour or until set.
- To serve:.
- Run a knife around sides of pan to loosen.
- Remove sides of pan.
- Place brownie on serving plate.
- In large mixer, combine all topping ingredients until stiff peaks are formed.
- Pipe or spoon topping mixture evenly over chilled filling.
- Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1
WHITE CHOCOLATE TORTE
Looking for a change from heavy, chocolate desserts? Try this white chocolate cake! It's wonderfully moist and slices well.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14-16 servings.
Number Of Ingredients 17
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans. , Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.
Nutrition Facts : Calories 885 calories, Fat 49g fat (29g saturated fat), Cholesterol 176mg cholesterol, Sodium 491mg sodium, Carbohydrate 103g carbohydrate (80g sugars, Fiber 1g fiber), Protein 11g protein.
WHITE CHOCOLATE FUDGE
This recipe is similar to one of my favorite dark fudge recipes. I'll frequently make my white fudge to give as gifts for Christmas and Valentine's Day. It's an interesting contrast to all of the darker candies-and the cream cheese gives it such a nice rich and creamy texture! My husband and I live on the farm where he was born and raised. We have five children, ranging in age from 17 to 7. I enjoy playing the organ, singing, reading, walking and may crafts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-in. square pan. Chill until serving. Cut into squares.
Nutrition Facts : Calories 217 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 43mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE FUDGE
Mix in a little white Christmas magic to your menu and make a batch of White Chocolate Fudge. Cranberries and orange zest add unexpected flavor to this tasty white chocolate fudge.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
- Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm.
- Use foil handles to lift fudge from pan before cutting to serve.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
WHITE CHOCOLATE FUDGE
Make and share this White Chocolate Fudge recipe from Food.com.
Provided by ratherbeswimmin
Categories Candy
Time 30m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
- Stir in chopped pecans.
- Spread into a buttered 8-inch square baking pan or dish.
- Cover and store in refrigerator.
Nutrition Facts : Calories 2476.2, Fat 123, SaturatedFat 52.8, Cholesterol 129.4, Sodium 431.4, Carbohydrate 338.5, Fiber 5.6, Sugar 327.5, Protein 20
FUDGY CHOCOLATE TORTE
Moist pockets of fudge will thrill chocolate lovers!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
- In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
- Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 19 g, TransFat 0 g
DECADENT CHOCOLATE TORTE
An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
- Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
- In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
- In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
- Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
- In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
- Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g
WHITE CHOCOLATE-FUDGE TORTE - PILLSBURY 2006
This is a rich and decadent dessert. A little bit goes a long ways with this recipe. This is a terrific dessert for dinner parties or even an alternative to a traditional cake. Please note the lack of flour in this recipe..in the end...you won't even miss it. ;) This does take alot of prep time, I recommend planning ahead on this one.
Provided by Johnsdeere
Categories Dessert
Time 6h35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes.
- Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
- Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
- Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.
- In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.
- In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.
- To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.
- Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.
Nutrition Facts : Calories 497.5, Fat 37.4, SaturatedFat 22.5, Cholesterol 147.3, Sodium 91, Carbohydrate 41, Fiber 2.9, Sugar 34.8, Protein 6
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