Warm Chocolate Honey Torte Recipes

Steps:

• Line the bottom of a 9-inch springform pan with waxed paper.
• In a medium saucepan over low heat, melt butter; stir in chocolate morsels.
• Remove from heat; continue stirring until chocolate is melted.
• (If necessary, return pan to low heat.) Gradually add honey, stirring to blend.
• Lightly beat egg yolks; whisk into chocolate mixture.
• Stir in flour, coffee, baking soda and salt.
• In a large bowl, beat egg whites until soft peaks form.
• Fold 1/4 of egg whites into chocolate mixture.
• Stir lightened chocolate mixture into remaining whites; do not over mix.
• Pour mixture into prepared pan.
• Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.
• Run knife around edge to loosen cake from pan.
• Invert cake onto plate; remove paper.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom and sides of a 9-inch springform pan.
• Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
• In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
• In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
• Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
• Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
• Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
• Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

Steps:

• -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
• Place the cornstarch in a small nonstick saucepan.
• Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
• Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
• Bring the mixture to a boil over medium heat, stirring constantly.
• Reduce the heat to low and cook for 1 minute.
• Remove from the heat.
• In a small bowl, beat together the egg, egg yolk, and sugar.
• Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
• Beating constantly, add the egg mixture to the milk mixture in the saucepan.
• Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
• Strain through a very fine sieve into a clean bowl.
• Mix in the grated chocolate.
• (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
• -----TOMAKE THE WARM CHOCOLATE TORTE-----.
• Spray 4 (4-oz.) ramekins with nonstick spray.
• Lightly dust the interior of the ramekins with confectioners’ sugar.
• Preheat the oven to 350°F.
• Place the egg whites in a medium bowl.
• Beat with an electric mixer on medium speed until foamy.
• Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
• Fold in the pastry cream.
• Transfer to a pastry bag fitted with a star tip.
• Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
• Divide the berries over the meringue.
• Pipe 2 additional circles of meringue over the berries.
• Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
• Serve warm.

Steps:

• Start by lining an 18cm springform pan with parchment paper.
• Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
• Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
• Add the ginger and biscuits.
• Stir to combine and press into the bottom of the lined tin.
• Chill in the fridge while you make the middle part of the torte.
• Put the cream in a saucepan and bring to a boil over a high heat.
• Pull off the stove as soon as it boils and stir in the chocolate until it melts.
• Add the wine and butter.
• Cool to room temperature and pour onto the base.
• Chill until set, about two hours.
• Carefully remove the tin and paper.
• Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.

Steps:

• In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
• Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
• In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
• In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
• Fold the chocolate-walnut mixture into the egg yolk mixture.
• Then fold the egg whites into the egg yolk mixture.
• Place in a well greased 9-inch springform pan.
• Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
• Cool in the pan, then serve.

Steps:

• Cut each cake layer horizontally in half.
• Beat white chocolate pudding mix and 1 cup milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Repeat in separate bowl with remaining pudding mix and milk, and 1 cup of the remaining COOL WHIP.
• Place 1 cake layer on serving plate. Spoon 1/4 of each pudding mixture onto cake; swirl gently with knife while spreading to cover top of cake layer. Repeat 3 times.
• Top with remaining COOL WHIP, cocoa powder and marshmallows. Refrigerate 1 hour.

Steps:

• To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
• Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
• In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.

Steps:

• To make the honeycomb, butter a large baking tray and line with baking parchment. In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.
• Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.
• To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.
• Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.

Steps:

• In a large mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• 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" round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
• Cool for 10 minutes; remove from pans to wire racks.
• FILLING:.
• In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
• Chill until firm.
• FROSTING:.
• In a saucepan, melt chips and butter over medium heat; stir in cream.
• Remove from the heat; stir in confectioner's sugar.
• Chill for at least 1 hour or until completely cooled.
• Beat with electric mixer to achieve spreading consistency.
• PREP:.
• 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.
• Yield: 12 servings.

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:

• Heat oven to 325. Spray bottom only of springform pan, 9x3 inches, with cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.).
• Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

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.