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.
KNUSPRIGE SCHOKOLADEN TORTE
A beautifully understaded cake with texture from wholemeal flour and chopped bits of your favourite chocolates, topped with a real chocolate frosting.
Provided by Gracies Globe
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 C or 350 F (slightly less for fan assisted). Grease 8 inch cake tin or pan.
- Use your favourite chocolates. Any good chocolate will bring yummy results!
- In a bowl, beat butter till it's fluffy. Beat in the brown sugar.
- In seperate bowl, mix flour and baking powder.
- Mix flour into butter mixture alternately with beaten eggs.
- Pour mixture into cake tin or pan. A little at a time, sprinkle chocoaltes on top, and press them carefully into the mixture, not too far near the bottom.
- Bake for 40 minutes.
- After cake has cooled, in a double boiler melt butter, add chocolates JUST UNTIL MELTED. Spread onto cooled cake.
- You can pick and mix, perhaps use milk chocolates in the cake and dark on top, etc.
- Also, you can forego the chocolates and be very creative! This cake is BEAUTIFUL with crushed lavender and rosemary and no frosting, or with pine nuts and chopped dates for Christmas. We also like to cut the cake in half and use homemade fruit preserves instead.
Nutrition Facts : Calories 454.6, Fat 33, SaturatedFat 20.1, Cholesterol 146, Sodium 355, Carbohydrate 37.9, Fiber 3, Sugar 20.2, Protein 6.1
SCHOKOLADEN TORTE (CHOCOLATE CAKE)
Make and share this Schokoladen Torte (Chocolate Cake) recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place 9-inch springform pan on sheet of wax paper, use pencil to trace around bottom and cut out with scissors.
- Butter bottom and sides of pan; line bottom of pan with buttered wax paper circle.
- Preheat oven to 350°F.
- Sift flour and baking powder into small bowl.
- Coarsely grate chocolate on piece of wax paper and transfer to top pan of double boiler.
- Fill bottom pan of double boiler halfway with water; bring to boil over high heat.
- Reduce heat, set pan with grated chocolate on top of other pan, add butter and stir until melted and smooth (7 to 10 minutes).
- Add sugar; stir until melted (2 to 3 minutes).
- Transfer chocolate mixture to large mixing bowl.
- Using an electric mixer or mixing spoon, add egg yolks, one at a time, beating well after each addition.
- Add vanilla extract to mixture and mix well.
- Place egg whites to medium mixing bowl, and using clean dry mixer or whisk, beat until stiff.
- Using rubber spatula, fold in egg whites with chocolate mixture; transfer to prepared springform pan.
- Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean.
- Cool torte on wire cake rack; remove sides of pan.
- Place 9-inch lace paper doily on top of cake; sift confectioners' sugar over it; remove doily.
- Pipe whipped cream dollops around edge of cake top and place a hazelnut or berry in each cream dollop.
- Serve with extra whipped cream.
CHOCOLATE TORTE CAKE
I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect.
Provided by Ecossaise
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
- Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
- Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
- FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
- Fold in vanilla until evenly blended.
- If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
- COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
- Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
- Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.
Nutrition Facts : Calories 595.7, Fat 29.5, SaturatedFat 12.6, Cholesterol 95.6, Sodium 539.5, Carbohydrate 81.5, Fiber 3.1, Sugar 58, Protein 6.5
DARK & SQUIDGY CHOCOLATE TORTE
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Provided by Jane Hornby
Categories Dessert, Dinner
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
- Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium
SOUTHERN CHOCOLATE TORTE
This towering torte takes guests' breath away every time! It's my most-requested cake recipe, has an unforgettable frosting and makes a grand showpiece for any holiday spread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking 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., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.
Nutrition Facts : Calories 617 calories, Fat 29g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 531mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
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- To make the cake: Preheat the oven to 350°F., Butter a ridged cake loaf pan or an 8” round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess.
- Set the prepared pan aside., In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt.
- Set aside., Melt the chocolate and butter on a stove or in short 10 to 20 second increments in the microwave, stirring until smooth.
- Set aside., In a large mixing bowl using a paddle attachment, beat the eggs, sugar, and vanilla until the mixture has lightened in color and falls in thick ribbons from the beater, about 5 minutes., Fold in the melted chocolate followed by the dry ingredients, stirring gently until everything is incorporated., Pour the batter into the prepared pan.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
- On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.
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