Chocolate Cashew Torte Recipes

CHOCOLATE-CASHEW TORTE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour three 9-inch round cake pans. Sift flour, sugar, cocoa powder, baking soda and salt into medium bowl. Mix cold water, corn oil and vanilla extract in large bowl. Whisk in dry ingredients. Divide batter among prepared pans, spreading with spatula (batter will be about 1/4 inch high). Bake cakes until tester inserted into center comes out clean, about 10 minutes (cakes will be scant 1/4 inch high). Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.
• For icing:
• Bring whipping cream to simmer in heavy large saucepan. Reduce heat to low. Add 1 pound chopped chocolate and whisk until melted and smooth. Cool icing until thick enough to spread, about 30 minutes.
• Place 1 cake layer on rack set over baking sheet. Spread 3/4 cup icing over cake. Sprinkle with 1/2 cup chopped cashews. Top with second cake layer. Spread 3/4 cup icing over. Sprinkle with 1/2 cup cashews. Top with third cake layer. Chill cake until icing sets, about 1 hour.
• Stir remaining icing in saucepan over low heat just until pourable. Pour icing over cake, allowing icing to run down sides. Smooth cake sides with rubber spatula. Press remaining 3/4 cup chopped cashews onto sides of cake. Refrigerate until icing sets, about 1 hour. (Cake can be prepared 2 days ahead. Cover and refrigerate. Let cake stand 2 hours at room temperature before serving.)

THE BEST CHOCOLATE SOUFFLE TORTE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
• Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
• Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
• Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
• Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
• Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
• Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

CHOCOLATE CASHEW TART

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine the all-purpose flour, almond flour, sugar, cocoa powder and salt. Gradually add the butter with the motor running. Add the egg yolks and water, and mix until just incorporated. Turn the dough out onto a lightly floured surface. Form it into a flat rectangle and wrap it tightly in plastic. Place the dough in the refrigerator and let it rest for at least an hour or up to 2 days.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out until 1/8-inch thick. Brush away any excess flour, and cut out eight 3 1/2-inch rounds. Line a baking sheet with parchment paper. Place eight 2-inch ring molds on the baking sheet, and top them with the dough rounds. Trim the top edge, and press the dough into the base of each ring to ensure there are no air pockets. Refrigerate for 30 minutes.
• Heat the oven to 325 degrees Fahrenheit with a rack in the middle position. Bake the shells for 7 to 8 minutes. Rotate the baking sheet and continue to bake for an additional 7 to 8 minutes. Remove from the oven and let the shells cool completely; then unmold them.
• Make the caramel filling. Combine the sugar, water, syrup and lemon juice in a medium saucepan. Cover the saucepan and cook to a dark amber color, about 8 minutes, over medium heat. Meanwhile, in another saucepan, heat the cream until warm. Remove the caramelized sugar from the heat and deglaze the pan with the warmed cream. Return the caramel to low heat and cook until the sugar has completely dissolved. Remove from the heat and whisk the butter into the caramel.
• Make the chocolate ganache. In a small saucepan, bring the cream and syrup to a boil. Meanwhile, place the chocolate in a large heatproof bowl. Remove the cream mixture from the heat and gradually pour it over the chocolate, stirring to emulsify. Let the ganache cool to 95 degrees Fahrenheit, and then stir in the butter.
• Assemble the tarts. Arrange the tart shells on a clean baking sheet and line the bottom of each shell with some cashews, to reach about halfway up the sides. Reserve additional cashews for garnishing.
• Warm the caramel if necessary, and spoon just enough to cover the cashews in each shell. The shells at this stage should be only one-half to two-thirds full, allowing ample space for the ganache. Let the tarts stand for up to 30 minutes to let the caramel set slightly.
• Warm the ganache if necessary, and fill the remaining space in each tart with the ganache. Let the tarts stand for 30 minutes to 1 hour, at room temperature, to let the ganache set.
• To serve, place a finished tart on the center of each plate, and garnish with some cashews, some candied lemon peel, and a scoop of your favorite ice cream.

CHOCOLATE CASHEW CARAMEL TART

Steps:

• Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
• In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.