Chocolate Cream Torte Recipes

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.

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar, cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the whipping cream. Repeat layers twice. Top with remaining cake layer. Frost top with cream cheese mixture. Store in the refrigerator.

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.

Steps:

• In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool. , In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined. , Pour into three greased and floured 8- or 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. , For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth. , Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate., For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.

Steps:

• In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Steps:

• 1. Directions Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides; grease foil). In small bowl, stir together 1/3 cup cocoa and water until mixture is smooth. Stir in butter and vanilla; cool. In large bowl, combine egg yolks and 1/2 cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes. Add chocolate mixture and almonds, beating until well blended.In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold 1/4 egg white mixture into chocolate mixture. Add remaining egg whites, folding well. Pour batter into prepared pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Dust cake with 1 tablespoon cocoa; cover with clean dry towel. Cool in pan on wire rack. Cut cake into 4 equal pieces. Remove paper or foil before placing on serving plate.
• 2. Prepare COCOA WHIPPED CREAM; reserve 1-1/4 to 1-1/2 cups to frost sides and ends of cake. Place one layer on plate; spread with COCOA WHIPPED CREAM. Repeat layering, ending with whipped cream. Spread reserved whipped cream on all sides of assembled cake. Garnish as desired. Refrigerate until serving time. Cover; refrigerate leftover dessert. COCOA WHIPPED CREAM In large cold bowl, combine 1-1/2 cups cold whipping cream, 1/3 cup sugar, 3 tablespoons HERSHEY's Cocoa and 3/4 tablespoon vanilla extract; beat with cold beaters until stiff. About 3 cups whipped cream. * To toast almonds: Heat oven to 350 F. Spread 1/3 cup blanched slivered almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown. Cool. To grind, process in food processor.

Steps:

• Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
• Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
• In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
• Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
• While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
• Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
• Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.

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.

Steps:

• Grease an 8" loose form cake tin,line the base & lightly flour.
• To make the cake,melt the chocolate in a bowl over hot water.
• In a separate bowl,whisk the eggs and sugar until light and foamy and the whisk leaves a trail across the mixture(approx.5mins using an electric whisk).Fold the melted chocolate into this using a metal spoon.Sieve the flour and cocoa together and fold gently into the egg and choc. mixture.Pour this into the cake tin.Bake in the centre of a pre-heated oven(350degF),for 25-30 mins,until it is springy to the touch.Cool the cake in the tin for 2-3mins,then turn it on to a wire rack to cool.Reduce the oven temperature to 225degF.
• Draw two circles,8"diameter,on non-stick baking paper.Place these on a baking sheet.
• Whisk the egg whites until stiff but not dry.Add half the sugar and continue whisking until the meringue stands in soft peaks.Sieve the cocoa and mix with the remaining sugar and ground hazelnuts,and fold this gently into the egg white.Fill in the marked circles with meringue.Bake in the centre of the oven for 1.3/4Hrs.Once cool,peel off the baking sheet.
• Slice the cooled cake into 2 layers.
• To make the icing,break the chocolate into pieces and melt in a bowl with the water over simmering water.Stir until smooth.Remove from the heat and allow to cool a little.Whisk the cream until it just stands in soft peaks.Gradually mix in the melted choc. and water.
• Place a meringue on a cake stand and cover with some cream.Place a layer of cake on top and cover with cream.Repeat with the other layers of cake and meringue.
• Spread the remaining cream over the top and sides of the torte and swirl using a pallette knife.Arrange chocolate curls on top and dust lightly with icing sugar.
• Cut into wedges and serve with cream.

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.