DECADENT CHOCOLATE TORTE
An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
- Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
- In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
- In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
- Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
- In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
- Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
DECADENT DARK CHOCOLATE TORTE
Here is the perfect dessert for all the chocolate lovers in your life!! The velvety smooth torte combines all the flavors of dark chocolate, Cocoa and coffee, all in one. A chocolate glaze is the finshing touch.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease a 9-inch springform pan; line bottom with parchment paper.
- Stir chocolate chips and shortening in medium saucepan over low heat until smooth. Whisk in cocoa powder, coffee and salt. Cool 10 minutes.
- Beat eggs, sugar and vanilla with an electric mixer on high speed until thick about 5-6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
- Bake in preheated oven 40-45 minutes. Top will be cracked and when a toothpick is inserted in center, there should be some moist batter attached. Cool in pan on wire rack for 1 hour. Don't worry. Center will fall. Gently press raised edges down so top is level.
- Cut around pan sides and remove sides of springform pan. Place plate on top of torte and invert onto a plate. Remove bottom off pan; peel off paper and cool torte completely.
- GLAZE: Stir chocolate chips and shortening in a small saucepan over low heat until smooth. Remove from heat. Cool for 10 minutes. Pour glaze into center of torte. Smoooth top with spatula, allowing some of glaze to drip down sides.
- Refrigerate uncovered until glaze is set, about 1 hour. Cover and keep refrigerated.
- TIP: This dessert can be made up to 3 days ahead.
Nutrition Facts : Calories 469.2, Fat 34.9, SaturatedFat 12.8, Cholesterol 88.1, Sodium 82.2, Carbohydrate 41.5, Fiber 2.8, Sugar 37.3, Protein 4.6
DECADENT HOLIDAY CHOCOLATE TORTE
Make and share this Decadent Holiday Chocolate Torte recipe from Food.com.
Provided by Kristy Lee 7
Categories Dessert
Time 1h5m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Line bottom and sides of 9-inch springform pan with foil; grease foil.
- In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter and vanilla until well blended. Add flour, cocoa and water; stir in pecans. Gradually fold reserved egg white mixture into chocolate mixture; spread into prepared pan.
- Bake 45 to 55 minutes or until firm to touch; cool completely in pan on wire rack. Invert onto serving plate; remove foil. Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Garnish top of torte as desired.
- SEMI-SWEET GLAZE: In a small bowl, place 1 cup Hershey's semi-sweet chips and 1/3 cup whipping cream. Microwave at HIGH (100%) 30 seconds; stir until smooth. Use immediately.
Nutrition Facts : Calories 483.1, Fat 38.6, SaturatedFat 13.3, Cholesterol 93.5, Sodium 304, Carbohydrate 32.6, Fiber 1.7, Sugar 25.6, Protein 3.9
More about "decadent chocolate torte recipes"
FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
From wellplated.com
4.8/5 (129)Calories 270 per servingCategory Dessert
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
DECADENT VEGAN CHOCOLATE TORTE RECIPE - VEGAN IN THE …
From veganinthefreezer.com
5/5 (13)Total Time 1 hr 15 minsCategory DessertCalories 335 per serving
- You need a Springform Pan that measures 9" to 10-1/4". I used a 10-1/4" one. The torte will just be taller if it is smaller.
- Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line.
- Place the parchment round inside the springform pan. Brush the paper lightly with some coconut oil.
- In a small saucepan add the coffee flavored liqueur and the dates. Cook over low heat for 20 minutes.
DECADENT, RICH CHOCOLATE TORTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 1Category DessertCuisine AmericanTotal Time 2 hrs 45 mins
TORTE RECIPES | ALLRECIPES
From allrecipes.com
30 DECADENT AND DELICIOUS CHOCOLATE RECIPES - CHATELAINE
From chatelaine.com
EASY CHOCOLATE TORTE - BAKE OR BREAK
From bakeorbreak.com
52 OF OUR MOST DECADENT DESSERTS (WITH CHOCOLATE)
From tasteofhome.com
DECADENT CHOCOLATE CHERRY TORTE | READY SET EAT
From readyseteat.com
CHOCOLATE TORTE RECIPE - WILDLY DECADENT AND DELICIOUS
From hearthandvine.com
DECADENT CHOCOLATE ALMOND TORTE | MCCORMICK GOURMET
From mccormick.com
DECADENT CHOCOLATE-HAZELNUT TORTE - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
RECIPE: DECADENT CHOCOLATE CHERRY TORTE | DUNCAN HINES CANADA®
From duncanhines.ca
DECADENT DOUBLE-CHOCOLATE BROWNIE TORTE RECIPE
From bakerrecipes.com
DECADENT CHOCOLATE AND RASPERRY TORTE RECIPE | CARNATION
From carnation.co.uk
TORTE BEST RECIPES
From findrecipes.info
DECADENT CHOCOLATE CHERRY TORTE RECIPE BY MADELINE BUIANO
From thedailymeal.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
DECADENT CHOCOLATE TORTE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BEST DECADENT CHOCOLATE DESSERTS RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
DECADENT CHOCOLATE TORTE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
DECADENT CHOCOLATE TART — EVERYDAY GOURMET
From everydaygourmet.tv
CHOCOLATE DECADENCE RECIPE | EATINGWELL
From eatingwell.com
DECADENT CHOCOLATE TORTE WITH RASPBERRY - FORTE CHOCOLATES
From fortechocolate.com
CHOCOLATE TORTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HUNGARIAN CHOCOLATE TORTE RICH DECADENT DESSERT - THAT RECIPE
From thatrecipe.com
DECADENT CHOCOLATE TORTE - CHASING GRACE HOMESTEAD
From chasinggracehomestead.com
DECADENT CHOCOLATE TART RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SUE DEVOR’S DECADENT FLOUR-LESS CHOCOLATE TORTE
From rabbisharonsobel.com
DECADENT CHOCOLATE TORTA - GIALLOZAFFERANO
From everybodylovesitalian.com
AUTHENTIC SACHER TORTE RECIPE: A DECADENT CHOCOLATE CAKE RECIPE …
From flipboard.com
CHOCOLATE TORTE RECIPE | SOUTHERN LIVING
From southernliving.com
INA GARTEN CHOCOLATE TORTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
From christinascucina.com
DECADENT & DROOLWORTHY CHOCOLATE RECIPES | CRUSH MAGAZINE
From crushmag-online.com
DECADENT CHOCOLATE TORTE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
DECADENT CHOCOLATE CHERRY TORTE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DECADENT FLOURLESS CHOCOLATE ESPRESSO TORTE | A CORK, FORK,
From acorkforkandpassport.com
You'll also love