MEXICAN TACO TORTE
Got the idea for this from another recipe on this site but changed it around enough that thought I'd add this recipe to the site. If you like tacos, thinking you'll like this one. Add any of your favorite taco topping and serve with a dollop of sour cream and maybe guacamole. You'll need an 8minch springform pan
Provided by Bonnie G 2
Categories Mexican
Time 1h
Yield 1 tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 8 inch springform pan by greasing well.
- Preheat oven to 400 degrees.
- In large skillet cook pork and beef mixture.
- Remove meat and saute peppers, onions and garlic in same pan.
- In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
- Top with cheese.
- Repeat layers until pan is full, ending with tortilla and cheese.
- Cover with foil and bake for 40 minutes.
- Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
- Slice and serve topped with a dollop of sourcream.
MEXICAN CHOCOLATE TORTE
Steps:
- Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
- Make the glaze:
- In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
- Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
- Make the icing:
- In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
- Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.
MEXICAN COCOA TORTE
Make and share this Mexican Cocoa Torte recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
- Cook over very low heat, stirring constantly, until smooth and creamy.
- Cool to room temperature.
- Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
- Shape into smooth ball and chill 1 hour.
- Divide dough into 4 pieces.
- Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
- Place balls of dough on foil and
- press with fingers into marked circles.
- Bake at 375 degrees for 10 to 12 minutes or until almost set.
- Cool on cookie sheets.
- Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
- Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
- Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
- Chill several hours.
- Garnish with Mini Chips.
Nutrition Facts : Calories 593.5, Fat 43.6, SaturatedFat 19.4, Cholesterol 81.5, Sodium 319.9, Carbohydrate 50.1, Fiber 1.8, Sugar 25.1, Protein 5
MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Categories Food Processor Chocolate Egg Dessert Bake Pecan Spice Chill Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 -10 servings
Number Of Ingredients 24
Steps:
- For pecans:
- Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
- For crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
- For filling:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
- Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.
SPICY MEXICAN TORTE
Make and share this Spicy Mexican Torte recipe from Food.com.
Provided by invictus
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease a 9 inch pie plate.
- In a large skillet cook pork sausage, garlic, and green chilies, breaking up sausage into small pieces.
- In the bottom of the pie plate, layer two tortillas, 1/2 each of refried beans, sausage mixture, banana peppers, red peppers, and cheese. Repeat layers ending in tortillas and then cheese.
- Cover with foil and bake for 40 minutes. Slice into pieces.
CREME DE COCOA TORTE
This recipe is the combination of my Aunt Eileen's cake, my friend Kris' creme filling and Southern Living's Raspberry sauce. Combined it has become an incredibly decadent dessert. I make it for DH's b-day and other very special occasions. It's alot of effort but well worth it!
Provided by Harried Mom
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Mix cake and pudding mixes together and sift into large bowl.
- Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
- Stir in chocolate chips.
- Divide batter evenly into 2-9 inch pans.
- Bake at 325 degree oven for 33-37 minutes.
- Insert toothpick into center to check to see if done and adjust time accordingly.
- Cool completely on wire racks.
- Raspberry Sauce:.
- Place raspberries in blender and process until smooth.
- Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
- Pour through wire mesh strainer lined with cheese cloth.
- Press with back of spoon against sides of thestrainer to squeeze out liquid.
- Discard seeds.
- Creme de Cocoa Filling:.
- Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
- Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
- Keep in refrigerater until ready to assemble cake.
- Topping:.
- Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
- Let stand until almost at room temperature.
- Assembling:.
- Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
- Place first cake layer, cut side up, onto cake plate.
- Spread half of creme de cocoa filling onto first cake layer.
- Top with other half of cake, cut side up.
- Pour Raspberry sauce over second layer and let soak in a minute.
- Top with next cake layer, cut side down.
- Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
- Pour room temp topping over cake and let run down sides.
- Keep refrigerated until ready to serve and if there are any leftovers.
- My friend tops with chocolate leaves but I have never tried.
- Cut into very thin slices!
Nutrition Facts : Calories 484.3, Fat 31.5, SaturatedFat 13.5, Cholesterol 102.1, Sodium 426.8, Carbohydrate 48.4, Fiber 2.8, Sugar 30.2, Protein 5.5
COCOA TORTE MEXICANO
Make and share this Cocoa Torte Mexicano recipe from Food.com.
Provided by Wendy W88
Categories Dessert
Time 3h12m
Yield 1 Torte
Number Of Ingredients 8
Steps:
- Mix sugar, cocoa, cinnamon, Crisco, and coffee in small saucepan and cook over low heat, stirring constantly, until smooth and creamy.
- Bring to room temperature.
- Place pie crust mixture in medium mixing bowl and stir in 3/4 C of cocoa mixture, blending very well.
- Shape into a smooth ball and chill 1 hour.
- Divide dough into 4 pieces.
- Line 2 cookie sheets with foil and mark 2 8" circles on each.
- Place dough on foil and spread into circles.
- Bake 375* for 10-12 minutes.
- Cool.
- Add remaining cocoa mixture to cream in small bowl and beat until stiff.
- Place one pastry round on a serving plate, spread with 1/4 of cream mixture.
- Repeat layering with remaining rounds and top with cream.
- Chill several hours and top with mini chips.
Nutrition Facts : Calories 4760.9, Fat 349, SaturatedFat 165.7, Cholesterol 690.4, Sodium 2557.8, Carbohydrate 401.3, Fiber 14.6, Sugar 201.1, Protein 40
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