Chocolate Shortbread Torte Recipes

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• 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.

Steps:

• Adjust two racks to divide oven into thirds, preheat to 300 degrees.
• You can prepare this dough in a mixer or food processor (or by hand).
• Food Processor Method, using steel blade:.
• Place dry ingredients in processor bowl.
• Cut cold butter into 1/2 slices and drop into bowl.
• Add the vanilla.
• Cover and pulse just until all ingredients hold together.
• Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
• Cream butter in large mixer bowl.
• Add salt, sugar and vanilla and mix.
• Using low speed, add cocoa and flour.
• Make sure to scrape down the sides and beat only until the dough holds together.
• Turn out dough onto floured surface. Knead it briefly, if necessary, until it's very smooth. Roll it into a ball and flatten it a bit.
• Roll to an even 1/2" thickness. Use a 1 1/2" round or square floured cookie cutter for a yield of 35-40 cookies. Reroll scraps of dough, if any, and cut more cookies.
• Place cut cookes 1" apart on ungreased cookie sheet. Prick each cookie in three rows (I line the rows up evenly)with a dinner fork. Fork should go all the way through to the cookie sheet for each row. Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
• Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once. Be careful - since they're so dark in color it is easy for them to burn without much notice.
• If you use only one sheet, place on higher rack and reduce baking time.
• Place on rack to cool.

Steps:

• Preheat oven to 350.
• Ready a 12 inch spring form pan.
• Mix 2 cups flour and melted butter and 1/2 cup sugar. Mixture will be moist.
• Using fingers, press dough over bottom and 1/2 inch up side of pan.
• Bake for 15 minutes. It should look wet. Prepare filling while crust is baking.
• Melt chocolate with orange juice and set aside.
• Mix, 1/3 cup flour, baking powder, salt and coffee. Beat eggs and 1 1/2 cup sugar for 3 minutes with electric beater or until lemon colored.
• Add melted chocolate and mix well.
• With wooden spoon, gently and quickly mix in dry ingredients.
• remove half baked crust and fill with mixture.
• Return to oven and bake at 350 for 35-40 minutes; or until a crust forms over the surface.
• Release sides of pan, crack crust and sprinkle with confectioner's sugar.

Steps:

• For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool., Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans. , Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. , Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce., Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.