Bittersweet Cheesecake Torte Recipes

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Steps:

• 1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.
• 2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.
• 3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.
• 4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
• 5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.
• 6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.
• 7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.
• *Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

Steps:

• Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
• Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

Steps:

• Heat oven to 350°F.
• Microwave bittersweet chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peppermint extract, and half each of the cream cheese, sugar, eggs and crushed candies; whisk until blended. Pour into crust.
• Whisk remaining cream cheese, sugar and egg in same bowl until blended. Spoon over chocolate batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with remaining crushed candies before serving.

Steps:

• Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
• In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
• Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
• Pour into prepared pan.
• Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
• Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.