TORTA DESSERT RECIPES
TORTAS RECIPE | ALLRECIPES
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Latin American Mexican
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, CarbohydrateContent 91.9 g, CholesterolContent 56.5 mg, FatContent 30.4 g, FiberContent 14.8 g, ProteinContent 35.5 g, SaturatedFatContent 9.6 g, SodiumContent 391 mg, SugarContent 6.1 g
CHOCOLATE TORTE RECIPE | SOUTHERN LIVING
High quality dark chocolate is a marvel in itself. Deep in richness, slightly fruity and floral in flavor, and complex in a mouth-coating bitterness that's surprisingly pleasant, it's no wonder that chocolate single-handedly transformed our expectations for pastry over the past two centuries.Rather than muting the intense flavor of chocolate with hefty ingredients like flour and cups of sugar, a Chocolate Torte uses no flour and a small amount of sugar, allowing the chocolate to take center stage in a decadent way. Eggs are whipped for 6 minutes to trap air into their structure before being folded in with the chocolate. The air trapped in the eggs expands dramatically in the oven, and then falls as the cake cools, giving the cake a soft airy texture. Since no flour is used in the recipe, this dessert is inadvertently gluten-free, so you can serve it to almost anyone. Our only note is that you use the highest quality dark chocolate you can find because its flavor will stand out. Lastly, the beauty of this dessert is in its simplicity, so serve it by itself or with a few berries and some freshly whipped cream, but feel no need to embellish with anything more.
Provided by Micah A Leal
Total Time 1 hours 10 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a 9-inch circle of parchment paper. Set aside.
- Combine chocolate, butter, and espresso powder over a double boiler. Stir together until fully melted and incorporated. Remove from heat and set aside.
- With the whip attachment on a stand mixer, whip together eggs, sugar, and salt on medium-high until quadrupled in volume, about 6 minutes.
- Transfer egg mixture to a large mixing bowl. Add half of melted chocolate mixture and gently stir to combine. Add remaining chocolate and fold to fully combine.
- In stand mixer, beat cream to medium peaks (Note: There's no need to clean the bowl and whisk attachment from the egg mixture). Fold whipped cream into chocolate mixture. Carefully transfer batter to prepared springform pan. Bake until the surface doesn't move when shaken and a toothpick inserted comes out clean, about 45 minutes. Allow to cool completely before removing from pan. Dust with cocoa powder and serve.
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