Chocaholic Torte Recipes

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CHOCOLATE TORTE

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

Provided by katie in the UP

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 5



Chocolate Torte image

Steps:

  • Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
  • In 2 qt saucepan over low heat, melt chocolate with butter.
  • In large bowl, with wire whisk beat egg yolks and vanilla.
  • Slowly beat warm chocolate mixture into yolk mixture until blended.
  • In small bowl with mixer at high speed, beat egg whites until soft peaks form.
  • Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
  • Fold beaten egg whites into chocolate mixture, one third at a time.
  • Spoon batter into pan spreading evenly.
  • Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
  • Cool torte in pan.
  • When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
  • Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
  • Arrange wedges alternately on cake plate.

16 ounces semisweet chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 tablespoon vanilla
1/4 cup confectioners' sugar

CHOCOLATE TORTE

Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 19



Chocolate Torte image

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

CHOCOLATE-ALMOND TORTE

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11



Chocolate-Almond Torte image

Steps:

  • Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
  • Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
  • Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
  • In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

1 1/4 cups blanched, sliced almonds
12 tablespoons unsalted butter, diced, plus more for greasing
8 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
3/4 cup granulated sugar
3 large eggs, separated, plus 3 egg yolks
Grated zest of 1 orange
1 tablespoon dark rum
1/2 teaspoon salt
Confectioners' sugar, for garnish
Whipped cream, for garnish (optional)

DECADENT CHOCOLATE TRUFFLE TORTE

Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

Provided by Orlando Murrin

Categories     Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat

Time 1h

Yield Serves 12 in small slices (it's very rich!)

Number Of Ingredients 6



Decadent chocolate truffle torte image

Steps:

  • Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
  • Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
  • Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
  • Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
  • Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
  • Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium

250g dark chocolate
2 tbsp golden syrup
568ml carton double cream
4 tsp instant coffee granules
1 tsp ground cinnamon
cocoa powder , for dusting

DARK & SQUIDGY CHOCOLATE TORTE

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7



Dark & squidgy chocolate torte image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  • Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

RASPBERRY CHOCOLATE TORTE

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Provided by Orlando Murrin

Categories     Treat

Time 40m

Yield Cuts into 12

Number Of Ingredients 14



Raspberry chocolate torte image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  • Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  • Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  • Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  • For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

SALTED CARAMEL CHOCOLATE TORTE

Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

Provided by James Martin

Categories     Dessert

Time 2h

Number Of Ingredients 10



Salted caramel chocolate torte image

Steps:

  • Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
  • Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
  • Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
  • Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
  • Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
  • Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

Nutrition Facts : Calories 925 calories, Fat 69 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium

175g digestive biscuits
85g butter, melted
397g can caramel (we used Carnation caramel)
1 tsp sea salt, plus extra to serve
300g plain chocolate (70% solids), broken into chunks
600ml tub double cream
25g icing sugar
2 tsp vanilla extract
salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer)
single cream, to serve (optional)

RICH FLOURLESS CHOCOLATE TORTE

Provided by Food Network

Yield 10 to 12 portions

Number Of Ingredients 6



Rich Flourless Chocolate Torte image

Steps:

  • Preheat the oven to 350 degrees.
  • In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly. With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes.
  • Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.
  • The torte should then be refrigerated for at least 3 hours before serving. While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy "finish". Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.
  • Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator.

1 cup granulated sugar
1 1/2 cups light corn syrup
20 ounces good-quality semisweet chocolate, preferably French or Belgian cut into small pieces plus, 8 ounces additional chocolate
2 sticks (16 tablespoons) unsalted butter
10 whole eggs
1/2 cup heavy cream

TWO-NUTS CHOCOLATE TORTE

This is the best chocolate nut thing around. The day after you should try crumbling it over some ice-cream with a little espresso poured over the top. I always bake this torte in a cheesecake or spring-loaded tin or I make small ones baked in those trays you can use for mince pies, but you can use any well-greased and floured cake tin.

Provided by Jamie Oliver

Categories     dessert

Time 1h15m

Yield Yield: 8 servings

Number Of Ingredients 8



Two-Nuts Chocolate Torte image

Steps:

  • Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
  • In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.

5 1/2 ounces shelled and peeled almonds
5 1/2 ounces shelled walnuts, finely ground
11 ounces semi-sweet chocolate
1 heaped teaspoon unsweetened cocoa powder
9 ounces butter
3 1/2 ounces sugar
6 large free-range eggs, separated
Salt

FLOURLESS CHOCOLATE TORTE

Provided by Food Network

Categories     dessert

Time 9h35m

Yield 16 servings

Number Of Ingredients 9



Flourless Chocolate Torte image

Steps:

  • Preheat oven to 325 degrees F.
  • Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
  • Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
  • Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
  • Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
  • Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1 pound semisweet chocolate, coarsely chopped
1/4 cup amaretto
8 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish

CHOCAHOLIC TORTE

I'm not sure about the origin of the recipe; my best friend asked me to make this for her birthday and dear heavens, was it amazing! Bake time for my convection oven was 40 minutes, but check after the first twenty-five. Nice, crisp crust and moist inside...the chocolate, coffee and cinnamon blend exquisitely.

Provided by sarikat

Categories     Dessert

Time 1h10m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10



Chocaholic Torte image

Steps:

  • Preheat oven to 375°F.
  • Butter and flour a 10" springform pan (I used baking spray).
  • Melt butter and chocolate chips in double boiler until mixed and smooth.
  • Beat eggs and sugar in large bowl until light and fluffy.
  • Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
  • Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
  • Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
  • Cool in pan on rack.
  • When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.

12 ounces semi-sweet chocolate chips
2 tablespoons cocoa powder
1 1/2 teaspoons ground cinnamon
1 teaspoon espresso powder
5 tablespoons flour
5 eggs
1 1/4 cups sugar
1 cup unsalted butter
powdered sugar
raspberries

FLOURLESS CHOCOLATE TORTE

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6



Flourless Chocolate Torte image

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.

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

CHOCOLATE CHIP TORTE

This rich, moist, chocolately dessert is a hit every time! No one will ever know that DATES are the secret ingredient. This cake keeps well, not that you will have it around for long!

Provided by KeyWee

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12



Chocolate Chip Torte image

Steps:

  • In a saucepan, bring first three ingredients to a second boil.
  • Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
  • Cream together next six ingredients.
  • Blend in the cold date mixture.
  • Pour into a greased 13x9 cake pan.
  • Top with chocolate chips& nuts, then sprinkle with sugar.
  • Bake at 350 degrees for 40-45 minutes.

1 cup dates (chopped)
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup margarine
1 cup sugar
2 eggs
1 1/2 cups flour (sifted)
1/2 teaspoon salt
3/4 teaspoon baking soda
1 (12 ounce) package chocolate chips
1/2 cup nuts (any - chopped)
1/2 cup sugar

ULTIMATE FLOURLESS CHOCOLATE TORTE

Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.

Provided by Manami

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14



Ultimate Flourless Chocolate Torte image

Steps:

  • Preheat oven to 350°F.
  • Position rack in lower third of the oven.
  • Butter the bottom and sides of a 9"x2" round springform pan.
  • Line bottom of pan with round of parchment or waxed paper and butter paper.
  • In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
  • Cover and process for 15-20 seconds, until finely ground.
  • With motor running, pour boiling water through the feed tube.
  • Process for 10-15 seconds, until chocolate is completely melted.
  • Using a rubber spatula, scrape down sides of work bowl.
  • Add butter and process for about 5 seconds or until incorpaorated.
  • Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
  • Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
  • Bake for 55 minutes, until edges of the cake are puffy and center is just set.
  • Cool cake in pan on wire racks for 30 minutes.
  • Cover and refrigerate for at least 3 hours or until ready to serve.
  • COULIS:.
  • In medium saucepan, place frozen raspberries and sugar.
  • Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
  • DO NOT LET MIXTURE BOIL.
  • Strain raspberrey mixture through a fine-meshed sieve into a bowl.
  • Add liqueur, cover and refrigerate.
  • DECORATION:.
  • Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
  • Remove side of sprinform pan.
  • Invert cake onto a serving plate.
  • Peel off paper and refrigerate while preparing whipped cream.
  • In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
  • Spread thin even layer of whipped cream over top of the chocolate cake.
  • ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
  • To serve drizzle some raspberry coulis onto each dessert plate.
  • With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
  • Place slices on plates, and garnish with raspberries.

Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1

10 (1 1/2 ounce) Godiva dark chocolate bars, chopped
1 1/2 cups sugar
1 1/2 teaspoons instant coffee granules
3/4 cup boiling water
3/4 cup butter, softened
6 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon Chambord raspberry liquor
1 1/2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
fresh raspberry, for garnish

PASSOVER CHOCOLATE TORTE

Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.

Provided by NIBLETS

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 5



Passover Chocolate Torte image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
  • Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  • In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
  • Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
  • Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
  • Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g

½ cup pareve margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
¾ cup white sugar
1 cup ground almonds

CHOCOLATE BAR TORTE

My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.

Provided by dar68

Categories     Desserts     Cakes     Torte Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8



Chocolate Bar Torte image

Steps:

  • Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  • Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  • Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

SOUTHERN CHOCOLATE TORTE

This towering torte takes guests' breath away every time! It's my most-requested cake recipe, has an unforgettable frosting and makes a grand showpiece for any holiday spread.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 11



Southern Chocolate Torte image

Steps:

  • In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking 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 to cool completely., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.

Nutrition Facts : Calories 617 calories, Fat 29g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 531mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.

1 package Swiss chocolate or devil's food cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
3 large eggs
1-1/4 cups milk
1/2 cup canola oil
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bars with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

CHOCOLATE TORTE

A TOH recipe that I would like to try. I am posting it here so that I don't lose it. Looks really impressive.

Provided by Tricia Foley

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 17



Chocolate Torte image

Steps:

  • In a large mixing bowl, cream butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Whisk cocoa and water until smooth.
  • Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
  • Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes; remove from pans to wire racks.
  • FILLING:.
  • In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
  • Chill until firm.
  • FROSTING:.
  • In a saucepan, melt chips and butter over medium heat; stir in cream.
  • Remove from the heat; stir in confectioner's sugar.
  • Chill for at least 1 hour or until completely cooled.
  • Beat with electric mixer to achieve spreading consistency.
  • PREP:.
  • Spread half of the filling over one cake layer; top with second layer and remaining filling.
  • Top with third layer; frost top and sides of cake.
  • Chill for 2 hours before cutting.
  • Yield: 12 servings.

Nutrition Facts : Calories 857, Fat 48.8, SaturatedFat 29.9, Cholesterol 192.6, Sodium 579.1, Carbohydrate 104.8, Fiber 4, Sugar 76.7, Protein 8

1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2 1/2 cups confectioners' sugar

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