Dreamy Double Chocolate Torte Recipes

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.

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:

• Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
• Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
• To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
• Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
• Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.

Steps:

• Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
• Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
• Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest.
• Pulse all ingredients together until smooth.
• Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
• Transfer batter into a well oiled 10 inch springform pan.
• Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Steps:

• In a large mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Whisk cocoa and water until smooth.
• Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
• Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
• Cool for 10 minutes; remove from pans to wire racks.
• FILLING:.
• In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
• Chill until firm.
• FROSTING:.
• In a saucepan, melt chips and butter over medium heat; stir in cream.
• Remove from the heat; stir in confectioner's sugar.
• Chill for at least 1 hour or until completely cooled.
• Beat with electric mixer to achieve spreading consistency.
• PREP:.
• Spread half of the filling over one cake layer; top with second layer and remaining filling.
• Top with third layer; frost top and sides of cake.
• Chill for 2 hours before cutting.
• Yield: 12 servings.

Steps:

• Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
• In 2 qt saucepan over low heat, melt chocolate with butter.
• In large bowl, with wire whisk beat egg yolks and vanilla.
• Slowly beat warm chocolate mixture into yolk mixture until blended.
• In small bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
• Fold beaten egg whites into chocolate mixture, one third at a time.
• Spoon batter into pan spreading evenly.
• Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
• Cool torte in pan.
• When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
• Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
• Arrange wedges alternately on cake plate.

Steps:

• Preheat oven to 350ºF. Lightly grease two 9-inch round baking pans. Prepare cake batter as directed on package. Stir in chocolate. Pour evenly into prepared pans.
• Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 min. Loosen cakes from sides of pans. Invert cakes onto racks; gently remove pans. Cool cakes completely.
• Cut cakes horizontally in half with serrated knife. Place one of the bottom cake layers on serving plate; spread with about 2 Tbsp. of the jam. Top with layers of 1/2 cup of the strawberries and 1 cup of the whipped topping. Repeat layers two times. Top with remaining cake layer. Sprinkle with powdered sugar. Store in refrigerator.

Steps:

• In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
• In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
• Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
• Pour into prepared pan.
• Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
• Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
• Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
• In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
• In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
• In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.