CHOCOLATE TORTE
Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. 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-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , 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.
Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.
HOT CHOCOLATE TORTE
Impress their eyes as well as their taste buds with our Hot Chocolate Torte. Our Hot Chocolate Torte is layer after layer of chocolate pudding and cake.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Cut each cake layer horizontally in half.
- Beat white chocolate pudding mix and 1 cup milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Repeat in separate bowl with remaining pudding mix and milk, and 1 cup of the remaining COOL WHIP.
- Place 1 cake layer on serving plate. Spoon 1/4 of each pudding mixture onto cake; swirl gently with knife while spreading to cover top of cake layer. Repeat 3 times.
- Top with remaining COOL WHIP, cocoa powder and marshmallows. Refrigerate 1 hour.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.8932 g, Sugar 0 g, Protein 4 g
MEXICAN HOT CHOCOLATE BROWNIE TORTES
A brownie torte reminiscent of Mexican hot chocolate with flavors of coffee, cinnamon, and chili powder!
Provided by chefspecialty
Categories World Cuisine Recipes Latin American Mexican
Time 57m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
- Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
- Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
- Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 56.7 g, Cholesterol 128 mg, Fat 46.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 17.9 g, Sodium 236.6 mg, Sugar 4.9 g
ELEGANT CHOCOLATE TORTE
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. -Lois Gallup Edwards, Woodland, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
Nutrition Facts : Calories 456 calories, Fat 20g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 367mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE TORTE
Make and share this Chocolate Torte recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
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.
CHOCOLATE TORTES RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, sugar, chocolate, double cream, chocolate spread, raspberry, mint
Provided by Ellie Holland
Categories Desserts
Yield 12 serving
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chocolate biscuit crumbs with the butter and sugar.
- Spoon into a mini cupcake tray and freeze for 10 minutes, until set.
- Pour the hot double cream and chocolate spread over the chocolate and allow the heat of the cream to melt the chocolate. Whisk to combine.
- Pour the ganache over the biscuit bases.
- Chill in the fridge for 1 hour, until set.
- Garnish with raspberries and a sprig of mint.
- Enjoy!
Nutrition Facts : Calories 180 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
CHOCOLATE MOCHA MOUSSE TORTE
Looking for a chocolate mocha mousse using Betty Crocker™ Super Moist™ dark chocolate cake mix? Then check out this delicious torte recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
- In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
- Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
- Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
- Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 49 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 33 g, TransFat 1/2 g
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- Place a ½ cup of dark chocolate and 2 teaspoons of shortening in a bowl and a ½ cup of white chocolate and remaining 2 teaspoons of shortening another. Heat in ten second bursts, removing every ten seconds to stir. Repeat as needed until chocolate is melted.
- Pour melted dark chocolate on top of torte and using an offset spatula spread to an even finish. Drizzle white chocolate top, then using a toothpick drag the white chocolate all through the dark chocolate in different directions for a marbled finish.
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