WHITE CHOCOLATE-FUDGE TORTE - PILLSBURY 2006
This is a rich and decadent dessert. A little bit goes a long ways with this recipe. This is a terrific dessert for dinner parties or even an alternative to a traditional cake. Please note the lack of flour in this recipe..in the end...you won't even miss it. ;) This does take alot of prep time, I recommend planning ahead on this one.
Provided by Johnsdeere
Categories Dessert
Time 6h35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes.
- Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
- Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
- Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.
- In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.
- In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.
- To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.
- Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.
Nutrition Facts : Calories 497.5, Fat 37.4, SaturatedFat 22.5, Cholesterol 147.3, Sodium 91, Carbohydrate 41, Fiber 2.9, Sugar 34.8, Protein 6
WHITE CHOCOLATE FUDGE
This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.
Provided by Vicki
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 40
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch baking dish. Set aside.
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
- Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 17.4 g, Cholesterol 7.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 24.3 mg, Sugar 16.8 g
MACADAMIA FUDGE TORTE
This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)
Provided by bert2421
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 9" or 10" springform pan with Pam.
- In a small saucepan, combine condensed milk and chocolate chips.
- Heat on med-low setting til chocolate is melted, stirring occasionally.
- In a large bowl, combine cake mix, cinnamon and oil until crumbly.
- Place pears in a blender and blend until smooth.
- In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
- (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
- Spread batter evenly in prepared pan.
- Drop chocolate chip mixture by spoonfuls over the batter.
- Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
- Bake 45-50 minutes or until top springs back lightly when touched in center.
- (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
- Remove side of pan and cool.
- Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
- To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.
Nutrition Facts : Calories 514.1, Fat 20.2, SaturatedFat 5, Cholesterol 39.6, Sodium 608.7, Carbohydrate 84.8, Fiber 3, Sugar 29.8, Protein 6.3
WHITE CHOCOLATE-FUDGE TORTE
Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
- Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
- Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
- To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 145 mg, Fat 7 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1/16 of Recipe, Sodium 95 mg, Sugar 38 g
CHOCOLATE WALNUT TORTE
Make and share this Chocolate Walnut Torte recipe from Food.com.
Provided by Iron Bloomers
Categories Pie
Time 55m
Yield 1 nine inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Combine and set aside: crackers, nuts, chips and baking powder.
- With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
- Fold in cracker mixture, gently but well.
- Pour into ungreased 9-inch pie pan.
- Bake at 325° for 25-30 minutes.
- Cool completely.
- • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
- Place bowl in fridge while pie bakes.
- Once pie is cool, whip topping to stiff peaks.
- Spread on pie leaving 1-inch band around edge (for looks).
- Sprinkle with chopped nuts, or shaved chocolate.
- Chill overnight.
Nutrition Facts : Calories 538.8, Fat 26.6, SaturatedFat 10.7, Cholesterol 2.9, Sodium 297.9, Carbohydrate 75.4, Fiber 3.6, Sugar 60, Protein 7.9
WHITE CHOCOLATE CHRISTMAS FUDGE
Make and share this White Chocolate Christmas Fudge recipe from Food.com.
Provided by HDMac
Categories Candy
Time 25m
Yield 2 1/2 lbs.
Number Of Ingredients 7
Steps:
- Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.
- Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat; stir in chocolate until melted.
- Add remaining ingredients; beat until well blended.
- Pour into greased 8 or 9 inch square baking pan.
- Cool at room temperature, cut into squares.
Nutrition Facts : Calories 2403.5, Fat 117.8, SaturatedFat 43.6, Cholesterol 49.4, Sodium 652.6, Carbohydrate 335.8, Fiber 5.3, Sugar 299.2, Protein 17.9
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