CHOCOLATE ESPRESSO-NUT TORTE
I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.
Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.
CHOCOLATE ESPRESSO TORTE
Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.
Provided by GaylaJ
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
- In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
- Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
- Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9
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
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.
CHOCOLATE ESPRESSO SPA TORTE
Steps:
- Line 9-inch springform pan with parchment; coat with cooking spray. Preheat oven to 350 degrees.
- Heat the prunes and liqueur together for 20 minutes. Cool to room temperature. Puree in a food processor until smooth.
- Mix prunes, 1 cup sugar, skim milk, oil, vinegar and vanilla. Sift flour, cocoa, espresso and baking soda together, and add gradually to prune mixture. Blend until smooth.
- Spread in the prepared springform pan, and bake 30 to 40 minutes at 350 degrees. Allow to cool in the pan for 10 minutes; then, remove the sides of the pan and cool on a rack.
- Melt bittersweet chocolate and drizzle randomly on top of cake. Cut 5 of the best strawberries in half and place around the cake. Puree remaining strawberries and sweeten to taste. Serve a pool of strawberry sauce alongside each slice of cake.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 58 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 40 grams
CHOCOLATE-CREAM ESPRESSO TORTE
Categories Coffee Chocolate Dessert Bake Summer Shower Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 325°F. Combine first 5 ingredients in processor. Blend until nuts are finely ground. Add butter and cut in using on/off turns until dough begins to clump together. Press dough over bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until golden brown, about 25 minutes. Cool. Maintain oven temperature.
- For filling and topping:
- Bring 2 cups cream to boil in heavy medium saucepan. Remove from heat. Add both chocolates; whisk until smooth. Whisk eggs, 2 teaspoons espresso powder and vanilla in large bowl to blend. Gradually whisk in chocolate mixture (filling will be very thin). Pour over crust (filling will fill pan only halfway). Bake until filling moves only slightly in center when pan is shaken, about 55 minutes. Chill until cold, at least 2 hours.
- Sprinkle gelatin over 2 tablespoons water in small bowl. Let stand 10 minutes to soften. Set bowl in saucepan of simmering water and stir until gelatin dissolves. Remove from heat. Using electric mixer, beat 1 cup chilled cream, powdered sugar and 1 teaspoon espresso powder in large bowl to soft peaks. Gradually beat in gelatin mixture. Spoon whipped cream over filling; smooth top. Chill until set, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
- Run knife between torte and pan sides to loosen; remove pan sides. Transfer torte to platter. Sprinkle with chocolate shavings, if desired, and serve.
SACHER TORTE
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.
Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE NUT TORTE
A very easy recipe. Use other nuts instead of pecans for a different flavour (my favourite is hazelnuts)
Provided by Grace Fung
Categories Dessert
Time 23m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend in a blender eggs and sweetener for 45 seconds.
- Add other ingredients IN THE ORDER LISTED.
- Blend 2 minutes.
- Pour mixture into greased 9" round pan.
- Bake at 350F for 20 minutes or until skewer inserted in the centre comes out clean.
Nutrition Facts : Calories 144.9, Fat 12.6, SaturatedFat 1.8, Cholesterol 105.8, Sodium 149, Carbohydrate 5.1, Fiber 2, Sugar 0.8, Protein 5
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