WHITE CHOCOLATE TORTE RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
- Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in 3/4 cup half & half. Set aside.
- Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine remaining sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.
- Combine flour, baking powder and salt in another bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.
- Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
- Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.
- Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.
- Combine cooled chocolate mixture, 1/4 cup butter and enough powdered sugar for desired frosting consistency in another bowl. Beat at medium speed, scraping bowl often, until creamy.
- Cut each cake layer in half horizontally using serrated knife. Place 1 split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.
Nutrition Facts : Calories 480 calories, FatContent 20 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 105 milligrams, SodiumContent 340 milligrams, CarbohydrateContent 71 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 6 grams
WHITE CHOCOLATE TORTE - GOOD HOUSEKEEPING
This indulgent dessert is really easy to make and can be freezed in advance.Search triple tested recipes from the Good Housekeeping Cookery Team.
Provided by The Good Housekeeping Cookery Team
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 16
Number Of Ingredients 5
Steps:
Line the base and sides of a 20.5cm (8in) round, 6.5cm (2½in) deep springform tin with non-stick baking parchment or greaseproof paper.
Melt the butter in a pan. Whiz biscuits in a food processor until finely crushed. Tip the crumbs into a bowl and stir in melted butter. Spread over the base of the prepared tin and press down. Chill for 15min to set.
Chop 700g (1½lb) of the chocolate and put with half the cream into a bowl over a pan of barely simmering water, making sure the base doesn't touch the water. Leave the chocolate to melt but don't stir it - this might take as long as 30min. Once melted, remove from heat, stir until smooth, then cool for 15min or until just beginning to thicken, stirring occasionally.
In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture. Pour over the biscuit base and chill for 3hr.
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WHITE CHOCOLATE CHRISTMAS TORTE RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Calories 857 calories per serving
- Preheat oven to 350°. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts. , In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally. , In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth., To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
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Reviews 1
Calories 267 per serving
- Beat egg whites and vanilla till foamy. Gradually add in 1 c. sugar, beating to stiff peaks. Mix together nuts, crackers and baking pwdr. Fold into egg whites. Spread into greased 9 inch pie plate. Bake on 300 degrees about 40 min or possibly till dry on outside. Just before serving, whip cream. Spread over torte. Don't add in sugar into cream, since the crust is quite sweet.
WHITE CHOCOLATE MOUSSE TORTE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 3 hours 30 minutes
Calories 612.9 per serving
- Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.
CHOCOLATE TORTE RECIPE | SOUTHERN LIVING
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Reviews 5
Total Time 1 hours 10 minutes
- 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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