Warm Dark Chocolate Torte A Dessert To Die For Recipes

Steps:

• -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
• Place the cornstarch in a small nonstick saucepan.
• Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
• Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
• Bring the mixture to a boil over medium heat, stirring constantly.
• Reduce the heat to low and cook for 1 minute.
• Remove from the heat.
• In a small bowl, beat together the egg, egg yolk, and sugar.
• Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
• Beating constantly, add the egg mixture to the milk mixture in the saucepan.
• Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
• Strain through a very fine sieve into a clean bowl.
• Mix in the grated chocolate.
• (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
• -----TOMAKE THE WARM CHOCOLATE TORTE-----.
• Spray 4 (4-oz.) ramekins with nonstick spray.
• Lightly dust the interior of the ramekins with confectioners’ sugar.
• Preheat the oven to 350°F.
• Place the egg whites in a medium bowl.
• Beat with an electric mixer on medium speed until foamy.
• Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
• Fold in the pastry cream.
• Transfer to a pastry bag fitted with a star tip.
• Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
• Divide the berries over the meringue.
• Pipe 2 additional circles of meringue over the berries.
• Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
• Serve warm.

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.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
• Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
• In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
• In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
• Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
• In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
• Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.