FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
- Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
- Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
- Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
- In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
- Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
- Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.
CHOCOLATE WALNUT TORTE WITH RICH GANACHE
Found these recipes in an AARP magazine, thought I might share them with everyone here. These scrumptious chocolate desserts are cooked in empty soup cans - just be sure to wash them thoroughly before using. You will need 3 cans.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 3 tortes, 3 serving(s)
Number Of Ingredients 12
Steps:
- Tortes:.
- Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
- Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
- Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
- Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
- Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
- Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
- When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
- Ganache:.
- Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
- Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
- Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
- Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.
Nutrition Facts : Calories 9372, Fat 495.7, SaturatedFat 288.8, Cholesterol 263.4, Sodium 167.4, Carbohydrate 1152, Fiber 118.5, Sugar 922.5, Protein 86
CHOCOLATE-WALNUT TORTE
Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 16
Number Of Ingredients 20
Steps:
- Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
- Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
- In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
- Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg
DARK CHOCOLATE AND WALNUT TORTE
"Don't be fooled by the fancy word: a torte is just a cake! And this one is made special by the added richness of the walnuts. This torte doesn't have a lot of flour so the texture isn't heavy. It's just heavy on flavor. The lightness of this torte is something everyone will appreciate in the midst of all of the pumpkin pies and tins of holiday cookies." -Alex Guarnaschelli
Provided by Alex Guarnaschelli
Categories dessert
Time 45m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
- Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
- Beat the egg yolks, ¾ cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
- Combine the egg whites, cream of tartar and a small amount of the remaining ¼ cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes
- Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
- Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan
- Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving.
CHOCOLATE WALNUT TORTE
Make and share this Chocolate Walnut Torte recipe from Food.com.
Provided by Iron Bloomers
Categories Pie
Time 55m
Yield 1 nine inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Combine and set aside: crackers, nuts, chips and baking powder.
- With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
- Fold in cracker mixture, gently but well.
- Pour into ungreased 9-inch pie pan.
- Bake at 325° for 25-30 minutes.
- Cool completely.
- • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
- Place bowl in fridge while pie bakes.
- Once pie is cool, whip topping to stiff peaks.
- Spread on pie leaving 1-inch band around edge (for looks).
- Sprinkle with chopped nuts, or shaved chocolate.
- Chill overnight.
Nutrition Facts : Calories 538.8, Fat 26.6, SaturatedFat 10.7, Cholesterol 2.9, Sodium 297.9, Carbohydrate 75.4, Fiber 3.6, Sugar 60, Protein 7.9
CHOCOLATE WALNUT TORTE
Provided by Florence Fabricant
Categories dessert
Time 1h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
- Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
- Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
- Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
- Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 30 grams, Carbohydrate 63 grams, Fat 44 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 176 milligrams, Sugar 55 grams, TransFat 0 grams
CHOCOLATE GANACHE FOR THREE-NUT TORTE
Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.
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