Chocolate Almond Torte With Strawberry Sauce Recipes

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STRAWBERRY-CHOCOLATE MERINGUE TORTE



Strawberry-Chocolate Meringue Torte image

I make this rich and delicious torte whenever I'm asked to bring dessert to any occasion. Use reduced-calorie whipped topping to create a lighter version. -Christine McCullough, Auburn, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 6 servings

Number Of Ingredients 9

4 large egg whites
3 cups sliced fresh strawberries
1 teaspoon plus 1 cup sugar, divided
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.

Nutrition Facts : Calories 470 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 154mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE STRAWBERRY TORTE



Chocolate Strawberry Torte image

The gorgeous torte combines two great ingredients-chocolate and strawberries. -Paula Magnus, Republic, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 20

5 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups water
STRAWBERRY FILLING:
4 cups sliced fresh strawberries
2 tablespoons sugar
1 teaspoon vanilla extract
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 cup confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly., Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.

Nutrition Facts : Calories 461 calories, Fat 19g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 297mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE-ALMOND TORTE



Chocolate-Almond Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups blanched, sliced almonds
12 tablespoons unsalted butter, diced, plus more for greasing
8 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
3/4 cup granulated sugar
3 large eggs, separated, plus 3 egg yolks
Grated zest of 1 orange
1 tablespoon dark rum
1/2 teaspoon salt
Confectioners' sugar, for garnish
Whipped cream, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
  • Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
  • Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
  • In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

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