CHOCOLATE MERINGUE TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
ALMOND CHOCOLATE TORTE
This no-bake chocolate dessert from Rhonda Lanterman of Terrace, British Columbia has a tasty almond crust and smooth fluffy filling that's almost like a mousse. "It's so simple to make ahead of time and so delicious," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Nutrition Facts :
CHOCOLATE ALMOND MERINGUE TORTE
Make and share this Chocolate Almond Meringue Torte recipe from Food.com.
Provided by TooAllergic
Categories Frozen Desserts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 300°F.
- Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
- Process first three ingredients until finely mixed.
- Whip egg whites and sugar to stiff peaks.
- Fold almond mix into the egg whites.
- Spread onto parchment-lined baking sheets, forming two circles, approximately 9" round and 1/4-1/2" thick.
- Bake until firm (check after 20 minutes). Cool.
- Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
- Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
- Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.
Nutrition Facts : Calories 340.2, Fat 15.1, SaturatedFat 3.3, Cholesterol 15.8, Sodium 139.4, Carbohydrate 45.7, Fiber 3.2, Sugar 40.2, Protein 9
CHOCOLATE-ALMOND TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
- Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
- Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
- In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.
ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM
Steps:
- Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
- Make meringue layers:
- In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
- Make praline:
- Line a baking sheet with foil.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
- Make buttercream:
- In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
- Assemble torte:
- Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.
CHOCOLATE-ALMOND SOUFFLé TORTE
Categories Cake Milk/Cream Food Processor Mixer Chocolate Egg Nut Dessert Bake Almond Amaretto Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
- Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
- Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
- Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
- Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
- Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
- Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
JAPONAISE (ALMOND MERINGUE) TORTE
Japonaise? No, not Japanese mayonnaise lol. This is a wonderful cake made of discs of almond meringue sandwiched together with a coffee-flavored butter cream. It was popular when I was a child growing up in Australia and, happily, I recently discovered this recipe which originally appeared in a Vogue Entertaining magazine. It is not at all difficult, and is best made a day in advance and refrigerated until just before serving. Very rich!!
Provided by Daydream
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
- Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
- Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
- Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
- Carefully fold the almond mixture, that was set aside, into the meringue.
- Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
- Place two of the trays on the centre shelf of the oven and the third on the shelf below.
- Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
- Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
- For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
- Remove from heat and add the coffee essence, and stir briefly to combine.
- Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
- While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
- Taste, and add more coffee essence if desired.
- Cool the butter cream in the refrigerator until it reaches spreading consistency.
- To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
- Place second meringue on top, spread with butter cream, and repeat with the third meringue.
- Cover the top of torte, and the side, with remaining butter cream.
- Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
- Dust top with powdered sugar to serve.
More about "chocolate almond meringue torte recipes"
CHOCOLATE ALMOND TORTE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (6)Servings 12
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature. Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
DECADENT FLOURLESS CHOCOLATE TORTE - PRETTY. SIMPLE.
From prettysimplesweet.com
4.9/5 (41)Total Time 1 hr 5 minsEstimated Reading Time 5 mins
- Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
- In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
- In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
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