FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
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.
DIVINE CHOCOLATE RASPBERRY TORTE (FLOURLESS)
Adapted from "Angels in My Kitchen: Divine Dessert Recipes" by Caryl Westwood. Would be wonderful for Valentine's Day. Note: Cake is baked one day in advance of serving.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour.
- Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks.
- In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.
- The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam (mixed with the liqueur, if using) over top, then smother with raspberries. Serve with dollops of whipped cream.
- NOTE: To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.
Nutrition Facts : Calories 506, Fat 40.1, SaturatedFat 24.1, Cholesterol 138.7, Sodium 59.8, Carbohydrate 43.4, Fiber 9.6, Sugar 25.4, Protein 9.5
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. 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 to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
CONTEST-WINNING RASPBERRY CHOCOLATE TORTE
Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds., For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick)., Place 1 cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with raspberries. If desired, decorate the top with confectioners' sugar and chocolate curls.
Nutrition Facts : Calories 614 calories, Fat 32g fat (21g saturated fat), Cholesterol 111mg cholesterol, Sodium 138mg sodium, Carbohydrate 79g carbohydrate (58g sugars, Fiber 4g fiber), Protein 6g protein.
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
More about "divine chocolate raspberry torte flourless recipes"
FLOURLESS CHOCOLATE TORTE RECIPE | THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
4.4/5 (32)Total Time 58 minsCategory ChocolateCalories 592 per serving
- If your eggs aren't at room temperature, place them in a bowl filled with hot water (less than 160º so you don't cook the eggs). Set aside.
- Preheat the oven to 400º. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray or cooking spray with flour. Line the bottom with a round of parchment and grease the top.Wrap the exterior of the pan with 2 layers of aluminum foil and then place in a roasting pan and set aside.
- Melt the chocolate and the butter in the microwave (about 1-2 minutes) in a large microwave safe bowl. Stir until smooth. Stir in the vanilla.
- After the eggs have warmed up (about 10 minutes in the hot water), crack into the bowl of an electric mixer. Beat on high speed until light and tripled in volume, 4 to 5 minutes.
FLOURLESS CHOCOLATE RASPBERRY TORTE RECIPE | HERSHEYLAND
From hersheyland.com
Servings 1Total Time 3 hrsCategory Tags
- Toast walnuts*; cool completely. Process walnuts with 2 tablespoons granulated sugar in food processor or blender until finely ground.
- Heat oven to 325°F. Grease 9-inch round baking pan. Dust with cocoa. Beat egg whites and cream of tartar in large bowl until foamy; gradually add 1/3 cup granulated sugar, beating until stiff peaks form.
- Beat egg yolks, remaining granulated sugar, cocoa , milk and salt until thickened. Gently fold batter and walnuts into egg whites. Pour into prepared pan.
- Bake 30 minutes or until torte springs back when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar. Serve with Raspberry Sauce.
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE - 2 …
From 2cookinmamas.com
Ratings 2Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper.
FLOURLESS CHOCOLATE AND RASPBERRY TORTE RECIPE ON …
From food52.com
FLOURLESS CHOCOLATE RASPBERRY TORTE - HOMEMADE IN …
From homemadeinastoria.com
BEST CHOCOLATE FLOURLESS TORTE WITH RASPBERRY SWIRLS
From thisishowicook.com
FLOURLESS CHOCOLATE TORTE – WELLPLATED.COM
From wellplated.com
4.7/5 (180)Uploaded May 16, 2018Category DessertPublished Mar 13, 2018
CHOCOLATE RASPBERRY TORTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE RASPBERRY TORTE - NOW FROM SCRATCH
From nowfromscratch.com
CHOCOLATE RASPBERRY TORTE RECIPE | LAND O’LAKES
From landolakes.com
FLOURLESS CHOCOLATE TORTE RECIPE FROM LINDT CANADA
From lindt.ca
DIVINE CHOCOLATE RASPBERRY TORTE (FLOURLESS) - LUNCHLEE
From lunchlee.com
CHOCOLATE RASPBERRY TORTE – THE BEST OF BRIDGE
From bestofbridge.com
RECIPE: DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE - DUNCAN …
From duncanhines.ca
BEST FLOURLESS CHOCOLATE CAKE: TASTY GLUTEN-FREE DESSERT - BAKE IT …
From bakeitwithlove.com
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE RECIPE
From wickedspatula.com
FLOURLESS CHOCOLATE RASPBERRY TORTE – GOOD LFE
From goodlfe.com
You'll also love