TORTE CHOCOLATE RECIPES
CHOCOLATE TORTE RECIPES - BBC GOOD FOOD
Grab a slice of our most decadent chocolate tortes. Our impressive dessert recipes are ideal for entertaining and sure to be hit.
Provided by Good Food team
Number Of Ingredients 1
CHOCOLATE TORTE RECIPE | JAMIE OLIVER CHOCOLATE RECIPES
It wouldn’t be Christmas without an amazing chocolate dessert and this one – inspired by the River Café’s Chocolate Nemesis – is a complete game changer. It’s so rich and silky that you’ll only want a little slice, but your guests will go mad for it. Hands down delicious!
Total Time 50 minutes
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size. Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble. Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool. Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.
Nutrition Facts : Calories 319 calories, FatContent 20.9 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 31.2 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre
More about "torte chocolate recipes"
CHOCOLATE TORTE RECIPE - BBC GOOD FOOD
This dark chocolate dessert is decadent and squidgy but not so rich it defeats you. It makes an impressive dinner party dessert and freezes brilliantly too
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 426 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 426 calories per serving
- 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.
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FLOURLESS CHOCOLATE TORTE RECIPE: HOW TO MAKE IT
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 326 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 326 calories per serving
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
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CHOCOLATE BAVARIAN TORTE RECIPE: HOW TO MAKE IT
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 495 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 495 calories per serving
- Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.
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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.
From southernliving.com
Reviews 5
Total Time 1 hours 10 minutes
Category Cakes
From southernliving.com
Reviews 5
Total Time 1 hours 10 minutes
Category Cakes
- 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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FLOURLESS CHOCOLATE TORTE RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 0 minutes
Category dessert
Reviews 4.3
Total Time 1 hours 0 minutes
Category dessert
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
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ORIGINAL PLUM TORTE RECIPE - NYT COOKING
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 350 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 350 per serving
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
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SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.
From jamieoliver.com
Calories 436 calories per serving
From jamieoliver.com
Calories 436 calories per serving
- Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
- Break up the chocolate.
- As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
- Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
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"EXPRESS" DOBOSCH TORTE RECIPE | ALEX ... - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 1 hours 20 minutes
Category dessert
Reviews 4
Total Time 1 hours 20 minutes
Category dessert
- In a medium skillet, heat the sugar until it "melts" and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.
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FUDGE-STRAWBERRY CREAM TORTE RECIPE - PILLSBURY.COM
Let the party begin! This torte is dazzling in both taste and appearance.
From pillsbury.com
Reviews 4
Total Time 3 hours 35 minutes
Calories 550 per serving
From pillsbury.com
Reviews 4
Total Time 3 hours 35 minutes
Calories 550 per serving
- To serve,** sprinkle powdered sugar over top of torte and around plate. Carefully cut torte with hot knife into wedges to avoid “cracking” of chocolate fudge on top. Store loosely covered in refrigerator.
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"EXPRESS" DOBOSCH TORTE RECIPE | ALEX ... - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 1 hours 20 minutes
Category dessert
Reviews 4
Total Time 1 hours 20 minutes
Category dessert
- In a medium skillet, heat the sugar until it "melts" and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.
See details
FUDGE-STRAWBERRY CREAM TORTE RECIPE - PILLSBURY.COM
Let the party begin! This torte is dazzling in both taste and appearance.
From pillsbury.com
Reviews 4
Total Time 3 hours 35 minutes
Calories 550 per serving
From pillsbury.com
Reviews 4
Total Time 3 hours 35 minutes
Calories 550 per serving
- To serve,** sprinkle powdered sugar over top of torte and around plate. Carefully cut torte with hot knife into wedges to avoid “cracking” of chocolate fudge on top. Store loosely covered in refrigerator.
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