Mexican Cocoa Torte Recipes

Steps:

• Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,

Steps:

• Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
• Make the glaze:
• In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
• Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
• Make the icing:
• In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
• Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.

Steps:

• Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
• Cook over very low heat, stirring constantly, until smooth and creamy.
• Cool to room temperature.
• Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
• Shape into smooth ball and chill 1 hour.
• Divide dough into 4 pieces.
• Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
• Place balls of dough on foil and
• press with fingers into marked circles.
• Bake at 375 degrees for 10 to 12 minutes or until almost set.
• Cool on cookie sheets.
• Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
• Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
• Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
• Chill several hours.
• Garnish with Mini Chips.

Steps:

• Mix sugar, cocoa, cinnamon, Crisco, and coffee in small saucepan and cook over low heat, stirring constantly, until smooth and creamy.
• Bring to room temperature.
• Place pie crust mixture in medium mixing bowl and stir in 3/4 C of cocoa mixture, blending very well.
• Shape into a smooth ball and chill 1 hour.
• Divide dough into 4 pieces.
• Line 2 cookie sheets with foil and mark 2 8" circles on each.
• Place dough on foil and spread into circles.
• Bake 375* for 10-12 minutes.
• Cool.
• Add remaining cocoa mixture to cream in small bowl and beat until stiff.
• Place one pastry round on a serving plate, spread with 1/4 of cream mixture.
• Repeat layering with remaining rounds and top with cream.
• Chill several hours and top with mini chips.

Steps:

• For pecans:
• Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
• For crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
• For filling:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
• Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.