Chocolatetortacaprese Recipes

Steps:

• For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.

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:

• Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.
• Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.
• In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.
• In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites
• into the batter, then fold in the rest with a rubber spatula, so that no streaks remain.
• Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.
• Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.

Steps:

• Preheat your oven to 350F (180C).
• Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.
• Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
• Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
• With a rubber spatula, fold in the chocolate, the almonds and melted butter.
• In a clean, dry bowl, beat the egg whites until they form soft peaks.
• Fold the beaten egg whites into the chocolate mixture.
• Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
• Leave to cool for 20 minutes before turning out.
• To serve, dust with powdered sugar.

Steps:

• Preheat oven to 350° F. and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.
• Melt butter and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.
• In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.
• In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
• Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Dust torte with confectioners' sugar and serve with whipped cream.