Chocolate Cinnamon Torte Recipes

CINNAMON TORTE RECIPE - (4.4/5)

Steps:

• 1 Grease as many 9" layer cake pans as you have. Or you can line with parchment paper. preheat oven to 375. With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well. Let rest 15 minutes. Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers. Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made. At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble. Whip the cream, vanilla and icing sugar together until stiff. Set about 1 1/2 cup aside for decorating the top of the Torte. Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone. Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte. 12lace a cherry on top of each rosette and sprinkler with chocolate curls. Refrigerate 4 hours or overnight.

CINNAMON TORTE

Steps:

• Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
• preheat oven to 375.
• With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
• Let rest 15 minutes.
• Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
• Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
• At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
• Whip the cream, vanilla and icing sugar together until stiff.
• Set about 1 1/2 cup aside for decorating the top of the Torte.
• Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
• Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
• Place a cherry on top of each rosette and sprinkler with chocolate curls.
• Refrigerate 4 hours or overnight.

TRISHA YEARWOOD'S CHOCOLATE TORTE

Steps:

• [Editor's Note: Be sure to make the glaze before you bake the cakes.] In a large saucepan over medium-low heat, melt the butter. Add the chocolate and stir until melted.
• Add the sugar and stir until it dissolves. Then stir in the evaporated milk, vanilla, and the instant coffee, increase the heat to medium-high, and bring it to a boil.
• Continue cooking, stirring constantly, until the mixture thickens to a glaze, about 20 minutes.
• Remove the glaze from the heat.
• Preheat the oven to 350°F (176°C). Butter and flour at least four 9-inch cake pans.
• In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the butter and sugar until smooth. Add the eggs, 1 at a time, beating just until blended after each addition.
• In a small bowl, mix the vanilla with the milk. Add the flour to the egg mixture alternately with the milk mixture, beginning and ending with the flour.
• Pour a very thin layer of batter-about 7 tablespoons-into each pan, shaking the pans to distribute the batter to the edges. Bake the layers for 11 to 13 minutes.
• While the first cake layers bake, return the glaze to low heat as the glaze must be warm to spread on the cake layers.
• When the cake layers are done, immediately remove the layers from the pans and, working one at a time, place the layers on a cake stand and immediately slather with some of the warm glaze.
• Bake all of the remaining batter in this manner and continue to stack and glaze in this fashion. You should be able to get 12 layers from this recipe. Reserve the last of the glaze to dribble over the top of the cake.

MEXICAN CHOCOLATE TORTE

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.

CHOCOLATE-CINNAMON TORTE

Steps:

• Layers can be made several days ahead and kept in an airtight container. It is a good idea to keep them on their parchment circles. Heat oven to 375 degrees greese cake tin bottoms and place a parchment circle on each. sift flour and cinnamon together. In a large mixer bowl beat together butter and sugar, then eggs until light and fluffy. Reduce speed of mixer, and mix in flour mixture a little at a time until smooth. With a small spatula, spread a thin layer of the batter on each circle. Place each one in the oven as it is ready. With the four bottoms, you can get into a rhythm where three layers are in the oven and one or more are being prepared at the same time. The layers are ready when golden brown. They are rather soft when they come out of the oven, but harden as they cool. Assembling: Whip cream til stiff (no sugar is really necessary) Place a layer on a platter, and cover with cream, put a layer on top and repeat untill all layers are used andyou have a tall cake. Mix cocoa into the cream that is left, and arrange that around the rim of the cake. grate unsweetened chocolate and make curls out of candymaking chocolar, combine. Heap chocolate in the middle of the cake. Arrange the cherries and walnuts alternately around the cocoa flavouredcream. The cake should look really beautiful!