CHOCOLATE WALNUT TART
"You'll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it's actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim edges. Sprinkle with chocolate chips and walnuts. In a small bowl, whisk the eggs, corn syrup, brown sugar, butter and vanilla. Pour over chips and nuts., Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts :
CHOCOLATE CHIP WALNUT TART
No hassle, no fuss and no leftovers! This pecan pie-like tart is so simple to make, and I always receive compliments when I serve it. -Sue Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. , In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust., Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 20g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 12
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.
CHOCOLATE-WALNUT PIE
Round out your Derby party spread with this traditional Southern chocolate-walnut pie.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
- In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
- Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.
Nutrition Facts : Calories 560, Carbohydrate 61 g, Cholesterol 75 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g
CHOCOLATE CHIP WALNUT BREAD
Make and share this Chocolate Chip Walnut Bread recipe from Food.com.
Provided by Karen..
Categories Quick Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Combine flour, baking powder and cornstarch in a small bowl and set aside.
- Line bottom and long sides of an 8.
- 5 x 4inch loaf pan with waxed paper and grease.
- Sprinkle 1 1/2 tbl of the sugar into the pan and tilt pan to distribute evenly on bottom and sides; tip out any excess.
- In a medium bowl, cream the butter until soft and add the remaining sugar.
- Beat until light and fluffy and then add eggs, one at a time, beating well after each addition.
- Gently fold in the dry ingredients, in 3 batches; do not overmix!
- Fold in the vanilla, raisins, nuts, lemon rind and chocolate chips until just blended.
- Pour batter into prepared pan and bake for 45-50 minutes or until tester comes out clean.
- Let cool for 5 minutes in pan and then cool completely on a wire rack.
Nutrition Facts : Calories 301.3, Fat 18.3, SaturatedFat 9.8, Cholesterol 87.2, Sodium 156.5, Carbohydrate 32.2, Fiber 0.9, Sugar 17.1, Protein 3.6
CHOCOLATE-WALNUT PIE
Provided by Nathalie Dupree
Categories Chocolate Dessert Bake Thanksgiving Walnut Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Melt the chocolate in the microwave or in a heavy pot on low heat. Pour it evenly into the unbaked pie shell.
- In a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well. Stir in the walnuts. Pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes. Remove to a rack and let cool.
- The pie may be made ahead several days, or frozen for up to 3 months. Serve with whipped cream if desired.
CHOCOLATE WALNUT BARS
I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars: "These aren't difficult to make, but they look fancy because they have three distinct layers. A shortbread crust is topped by a chocolate layer, which is then topped with a thin walnut layer. The bars freeze well, and they'll keep for several days at room temperature if stored airtight. I've even mailed these successfully, wrapping them in pairs with the bottoms together and packaging them in a sturdy, well-padded carton before placing them in a similarly sturdy, well-padded box. The most important thing to remember about these bars is that the chocolate layer needs some time to set up, even after the bars have cooled to room temperature. I usually make the bars the night before I'm going to cut and serve them, but chilling the bars after they've cooled for about 20 minutes should have the same effect."
Provided by spatchcock
Categories Bar Cookie
Time 1h5m
Yield 32 bars
Number Of Ingredients 10
Steps:
- Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
- Adjust rack to center of oven; preheat oven to 350 degrees F.
- For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
- Add sifted flour and stir to combine.
- Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
- Place in preheated oven and bake for 10 minutes.
- While crust bakes, make sure chocolate chips are at hand.
- Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
- When Crust has baked for 10 minutes, remove from oven to cooling rack.
- Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
- With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
- During this standing period, add slightly cooled melted butter to egg mixture and beat in.
- Stir in walnuts until evenly distributed.
- After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
- Return to oven. Bake 20 to 25 minutes.
- When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
- Cool completely before storing airtight.
- Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
- Store bars airtight at room temperature for up to several days, or freezer for longer storage.
Nutrition Facts : Calories 205.8, Fat 14, SaturatedFat 6.6, Cholesterol 37.6, Sodium 8.9, Carbohydrate 19.9, Fiber 1.1, Sugar 14.4, Protein 2.5
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Steps:
- For dough:
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
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CHOCOLATE WALNUT TART RECIPE | MYRECIPES
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3.5/5 (17)Calories 292 per servingServings 12
- Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.
- Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.
- Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.
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