MINTED CHOCOLATE TORTE
Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. -Barbara Humiston, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth., Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.
Nutrition Facts : Calories 308 calories, Fat 12g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 205mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-MINT TORTE
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud nine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-4 1/2-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.
- Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.
- Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside.
- Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract.
- Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes.
- Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
- Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes.
- Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter.
- Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.
FUDGE MINT ICE CREAM TORTE
A mix makes this fudgy and impressive torte extra easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
- Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
- Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
- In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
- Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.
Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 36 g
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
GRANDMA ZAUNER'S DOBOSH TORTE
This rich torte has been a tradition in our family for many years. My mother still serves it on Christmas Eve as a birthday cake for the Christ child.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside., In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla., In another large bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely., For frosting, in another large bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator.
Nutrition Facts : Calories 330 calories, Fat 19g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE MINT TORTE RECIPE - (4.7/5)
Provided by lakecar
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Prepare a 10-inch x 15-inch jelly roll pan by lining with parchment and spritzing with cooking spray. For the cake batter: In a stand mixer whip the eggs until thick and pale yellow. Gradually beat in the sugar, salt, and vanilla. Sift together the flour, cocoa, and baking powder. Fold into the thick egg mixture. In a measuring cup, whisk together the oil and buttermilk. Fold into the chocolate batter until just combined. Pour the cake batter into the prepared pan and bake for 8 to 12 minutes. The edges will begin to pull away from the sides of the pan and the center will spring back when lightly pressed. Remove the cake from the oven and use a knife to loosen the edges. Lift the cake and parchment paper onto a rack to cool. To prepare the mint filling: In a small bowl stir together the sugar and whipped cream stabilizer. In a large bowl, mix the cream, peppermint oil and green food coloring. Whip the cream until it begins to thicken. Sprinkle in the sugar mixture and continue whipping until the mixture is quite thick and mousse-like. To prepare the ganache: Place the chopped chocolate in a heat-proof bowl. Add the heavy cream and microwave for 60 to 90 seconds, or until the cream is very hot. Whisk together the mixture until the chocolate melts and the ganache is smooth. Place in the freezer for 20 minutes, to cool and thicken. To assemble the cake: Cut the cooled cake crosswise into four even sections, each a scant 4-inch x 10-inches. Spread three of the sections with 1/4th of the cooled, thickened ganache. Reserve the last 1/4th of ganache for serving. Divide the filling into thirds. Spread or pipe 1/3 of the filling onto each ganache-topped cake section. Be sure to leave one cake section unfilled, to place on top. Carefully stack the three filled sections. Place the fourth (unfilled) section on top, pressing down on the whole stack gently. Wrap the whole torte firmly in plastic wrap. Freeze at least 2 hours, or up to 2 days. Remove from the freezer, remove the plastic wrap, and let the cake thaw for about 15 minutes before serving. Reheat the reserved ganache, and pour it over the cake before slicing. Serve cold. Makes 10 to 12 servings. Tips: The whipped cream stabilizer in the recipe can be replaced with 4 teaspoons of Instant ClearJel. For best results, the cream does need to be stabilized, regular whipped cream will not work well for this recipe. 1/2 teaspoon of peppermint extract can replace the peppermint oil in the recipe. Adjust to taste. Pale pink coloring would also work nicely with the mint flavoring.
CHOCOLATE MINT TORTE
I love rich and easy desserts. To be honest, I haven't made this one yet, but I have all the ingredients. I'm planning on making this one for a special dinner later. I wanted to post it so I'd have the recipe handy when I make it.
Provided by Redneck Epicurean
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the butter and chopped cookies and press into the bottom of a springform pan. Refrigerate.
- Place the chocolate chips in a microwave-safe bowl and heat on high for 1 1/2 minutes, stirring every 30 seconds until smooth. Cool slightly. Mix in the milk until creamy.
- Beat together the powdered sugar and cream cheese until smooth. Stir in the chocolate mixture.
- Reserve 1/2 cup of the whipped topping. Fold in the remaining whipped topping into the cream cheese mixture. Spread onto the refrigerated crust. Place back in the refrigerator for 30 minutes.
- When serving, remove the collar from the pan. Serve with the remaining whipped topping.
Nutrition Facts : Calories 334.5, Fat 25.9, SaturatedFat 15.1, Cholesterol 65.1, Sodium 222.3, Carbohydrate 23.6, Fiber 0.9, Sugar 16.7, Protein 4.8
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