SWISS TORTA
Make and share this Swiss Torta recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h45m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Warm milk. Add sugar, salt and bread.
- When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisin and citron; mix thoroughly.
- Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours.
- (When cool, sprinkle red or green sugar or cake decorations for a holiday treat.)
Nutrition Facts : Calories 3353.2, Fat 103.7, SaturatedFat 44.3, Cholesterol 798, Sodium 2337.9, Carbohydrate 565.7, Fiber 14.5, Sugar 397.2, Protein 70.3
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.
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g
RAB TORTE (RAPSKA TORTA)
It is believed that Rab Torte was served for the first time in 1177. when Pope Alexander III, escorted by his ten galleys, was overtaken by a storm as he was crossing the Adriatic, and took cover under the cliffs and in the harbors of Croatian island Rab (and town), and thus by a quirk of fate arrived in Rab just after the renovation of the Cathedral of the Assumption, which he consecrated on the occasion. In order to enhance this unexpected ceremony and to express their respect, nuns of the Benedict order served him cake on the host - Rab cake. The original recipe for the first Rab cake is kept in the archives of the Benedictine abbey of St. Andrew on the southern coast of island Rab. I am posting the recipe of madam Dunja from "Vilma Patisserie" from town Rab.
Provided by nitko
Categories Dessert
Time 1h5m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Blanch and peel the almonds, dry for several days at room temperature.
- Grind the almonds by hand; add sugar, vanilla sugar, orange and lemon zest, eggs and maraschino. Each time an ingredient is added, gently mix with the fingertips. Do this 5-6 times.
- Made a soft pastry of the butter, sugar, eggs and salt, and add flour as needed.
- Roll the pastry out into the required shape and place it on a greased baking tin. Put the filling onto the pastry. From the remnants, cut out strips 1 cm wide and line the sides of the filling, making little waves. Then, with a fork impress little tracks along the surface of the filling.
- Bake in preheated oven at 170°C for about 25 minutes, until the stuffing obtains a gold color.
- Decorate with icing sugar, serve with tea, liqueur or Muscat grappa.
Nutrition Facts : Calories 1121, Fat 57.4, SaturatedFat 7.2, Cholesterol 167.5, Sodium 559.2, Carbohydrate 133.1, Fiber 12.6, Sugar 87.1, Protein 30
TORTA BAROZZI
Make and share this Torta Barozzi recipe from Food.com.
Provided by Wade in Indianapolis
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Making Almond Powder: Combine the almonds, the 2-1/2 tablespoons confectioner's sugar and the 1/4 cup cocoa in a food processor fitted with the steel blade. Process until the almonds are a fine powder.
- Blending the Batter: Butter the bottom and sides of an 8-inch springform pan with the 1 tablespoon of butter. Cut a circle of parchment paper to cover the bottom of the pan. Butter the paper with 1/2 tablespoon butter and line the pan with it, butter side up. Use the 3 to 4 tablespoons flour to coat the entire interior of the springform, shaking out any excess. Preheat the oven to 375 F, and set a rack in the center of the oven. Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar at medium speed 8 to 10 minutes, or until almost white and very fluffy. Scrape down the sides of the bowl several times during beating. Beating the butter and sugar to absolute airiness ensures the torta's fine grain and melting lightness. Still at medium speed, beat in the peanut butter. Then beat in the egg yolks, two at a time, until smooth. Reduce the speed to medium-low, and beat in the melted chocolates, the dissolved coffee, and the rum and vanilla. Then use a big spatula to fold in the almond powder by hand, keeping the batter light.
- Whip the egg white to stiff peaks. Lighten the chocolate batter by folding a quarter of the whites into it. Then fold in the rest, keeping the mixture light but without leaving any streaks of white.
- Baking: Turn the batter into the baking pan, gently smoothing the top. Bake 15 minutes. Then reduce the oven heat to 325 F and bake another 15 to 20 minutes, or until a tester inserted in the center of the cake comes out with a few streaks of thick batter. The cake will have puffed about two thirds of the way up the sides of the pan. Cool the cake 10 minutes in the pan set on a rack. The cake will settle slightly but will remain level. Spread a kitchen towel on a large plate, and turn the cake out onto it. Peel off the parchment paper and cool the cake completely. Then place a round cake plate on top of the cake and hold the two plates together as you flip them over so the torta is right side up on the cake plate.
- Serving: Torta Barozzi is moist and fudgy. Just before serving, sift the tablespoon of cocoa over the cake. Then top it with a sifting of the confectioner's sugar. (Or for a whimsical decoration, cut a large stencil of the letter "B" out of stiff paper or cardboard. Set it in the center of the cake before dusting the entire top with the confectioner's sugar. Carefully lift off the stencil once the sugar has settled.) Serve the Barozzi at room temperature, slicing it in small wedges.
- Wine Suggestion: In Vignola, homemade walnut liqueur (Nocino) is sipped with the Barozzi. Here, the black muscat-based Elysium dessert wine from California does well with the cake's intense chocolate.
Nutrition Facts : Calories 375.2, Fat 26.3, SaturatedFat 11.3, Cholesterol 129.2, Sodium 108.8, Carbohydrate 28.4, Fiber 2.5, Sugar 21.7, Protein 8.4
BAJA SHRIMP TORTA
Make and share this Baja Shrimp Torta recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
- In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
- Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
- Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
- To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.
Nutrition Facts : Calories 377.7, Fat 17.3, SaturatedFat 2.6, Cholesterol 143.2, Sodium 1159.9, Carbohydrate 35.3, Fiber 5, Sugar 5.6, Protein 22.1
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