Chocolate Tortilla Torte Recipes

Steps:

• Melt chocolate chips in microwave until melted (stir every 30 seconds).
• Cool chocolate slightly (about 5-10 minutes); it should be smooth.
• Mix in sour cream.
• Mixture should be the consistency of thick pudding.
• Spread first tortilla with layer of chocolate mix.
• Be sure to go to edges.
• Repeat until all tortillas are used.
• There should be enough chocolate mix to liberally cover the top.
• (If I've made the chocolate layers thinner, I frost the whole thing).
• Decorate with strawberries or raspberries.
• Important: Refrigerate at least 6 hours or overnight.

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:

• 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.

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:

• Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared 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 frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Steps:

• Line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.
• In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour.
• Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.
• In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. Sprinkle with toffee bits and shaved chocolate.

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:

• Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
• Blend in vanilla; allow to cool to room temperature.
• Prepare piecrust according to package directions, omitting water.
• Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
• Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
• Bake at 425 degrees for 5-8 minutes.
• While layers are still warm, trim to even edges if desired.
• Let cool; then run the tip of a knife under edges to loosen.
• Lift carefully, transfer to wire cake rack.
• Whip cream to soft peak stage; fold in remaining chocolate sauce.
• Spread chocolate cream between layers and over top.
• Chill overnight or at least for 8 hours.
• Top w/ chopped nuts and/or chocolate curls.
• Makes 9-12 servings depending on how many chocolate lovers you're serving!

Steps:

• In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla., Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition., Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter., Bake at 350° for 18-22 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 frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
• Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
• In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
• In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
• Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
• In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
• Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

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.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, chilies and taco seasoning; mix well. Layer one tortilla, 1 cup meat sauce and 2/3 cup cheese on 10-in. microwave-safe pie plate. Repeat layers four times. Top with the remaining tortilla and cheese. Microwave uncovered, on high for 3-6 minutes or until cheese is melted. Cut into wedges. Serve with toppings of your choice.