Dark Chocolate Torte Recipes

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FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

DARK & SQUIDGY CHOCOLATE TORTE



Dark & squidgy chocolate torte image

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

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

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

DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS



Dark Chocolate Torte with Spiked Blackberry Coulis image

Provided by Miriyam Glazer

Categories     Coffee     Chocolate     Egg     Dessert     Bake     Passover     Blackberry     Spring     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

2 2/3 cups semisweet chocolate chips (16 ounces), divided
1 cup (2 sticks) salted margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
5 large eggs
1 cup sugar
Spiked Blackberry Coulis
Fresh mint sprigs
Fresh blackberries (optional)

Steps:

  • Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
  • Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
  • Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
  • Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
  • Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

DARK CHOCOLATE AND WALNUT TORTE



Dark Chocolate and Walnut Torte image

"Don't be fooled by the fancy word: a torte is just a cake! And this one is made special by the added richness of the walnuts. This torte doesn't have a lot of flour so the texture isn't heavy. It's just heavy on flavor. The lightness of this torte is something everyone will appreciate in the midst of all of the pumpkin pies and tins of holiday cookies." -Alex Guarnaschelli

Provided by Alex Guarnaschelli

Categories     dessert

Time 45m

Yield 12 Servings

Number Of Ingredients 11

1/3 cup Fisher® Walnut Halves and pieces
1/3 cup all-purpose flour
9 oz. semi-sweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into 1/2 inch slices, plus extra for greasing the pan
6 large eggs, separated into whites and yolks
1 cup granulated sugar, divided
1 Tbsp. vanilla
1/4 teaspoon cream of tartar
2 Tbsp. confectioners' sugar
1/4 cup Fisher® Walnut Halves and Pieces, toasted
1 cup fresh raspberries

Steps:

  • Preheat oven to 375°F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
  • Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
  • Beat the egg yolks, ¾ cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
  • Combine the egg whites, cream of tartar and a small amount of the remaining ¼ cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes
  • Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
  • Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan
  • Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving.

DARK CHOCOLATE PECAN TORTE



Dark Chocolate Pecan Torte image

This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan

Provided by Marie Nixon

Categories     Bar Cookie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

6 ounces semi-sweet chocolate chips
1/3 cup unsalted butter
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 egg yolks
1/2 cup all-purpose flour
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons water
1 cup sifted confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Remove the side from an 8" springform pan.
  • Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
  • Attach side to bottom of the springform pan, making sure paper is secured to the pan.
  • Trim paper to just beyond edge of pan.
  • Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
  • Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
  • Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
  • Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
  • Beat with an electric mixer on medium speed until well mixed.
  • Add egg yolks, one at a time, beating well after each addition.
  • Beat in flour and water on low speed, just until combined.
  • Stir in the 3/4 cup pecans.
  • Thoroughly wash beaters.
  • In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
  • Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
  • Carefully fold the remaining egg white mixture into the chocolate mixture.
  • Pour batter into prepared pan.
  • If using the springform pan, place it in a shallow baking pan on the oven rack.
  • If using the 9" baking pan, place it directly on the oven rack.
  • Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
  • Torte will not test done in center.
  • Top will have a sugary crust that will crack.
  • Remove springform pan from baking pan.
  • Cool cake in pan on wire rack.
  • Loosen edge of cake from pan.
  • Remove side of pan.
  • Invert onto serving plate.
  • Remove pan bottom.
  • Peel off paper.
  • If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
  • Peel off paper.
  • Cool.
  • Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
  • If desired, sprinkle top with chopped pecans.
  • Cover; refrigerate about 30 minutes or until glaze is set.
  • Chocolate Glaze.
  • In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
  • Microwave on 100 percent (high) about 45 seconds.
  • Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
  • If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
  • Notes:.
  • Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
  • Don't worry about the cracks.
  • Before glazing, invert the cake so the smooth bottom becomes the top.
  • My cake did not crack on top.
  • Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
  • For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.

HEALTHY DARK CHOCOLATE TORTE (PIE)



Healthy Dark Chocolate Torte (Pie) image

***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. "Oh my!" I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here: http://www.doctoroz.com/videos/alton-browns-dairy-free-chocolate-pie)

Provided by Kathi Ann

Categories     Pie

Time 2h20m

Yield 1 torte/pie slices, 16 serving(s)

Number Of Ingredients 6

12 ounces dark chocolate chips (Ghirardelli 60% cacao)
1 lb lowfat silken tofu (aka lite firm silken tofu)
1 tablespoon honey (Rare Hawaiian Organic White)
1 teaspoon real vanilla extract (Madagascar Bourbon)
1/3 cup coffee liqueur (optional) or 1/3 cup other liqueur (optional)
9 inches chocolate wafer pie crust

Steps:

  • Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
  • Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
  • Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
  • Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
  • Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.

DECADENT DARK CHOCOLATE TORTE



Decadent Dark Chocolate Torte image

Here is the perfect dessert for all the chocolate lovers in your life!! The velvety smooth torte combines all the flavors of dark chocolate, Cocoa and coffee, all in one. A chocolate glaze is the finshing touch.

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 2/3 cups semi-sweet chocolate chips
1 cup Crisco shortening
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder
1/4 teaspoon salt
5 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/4 cup Crisco shortening

Steps:

  • Preheat oven to 350°F Grease a 9-inch springform pan; line bottom with parchment paper.
  • Stir chocolate chips and shortening in medium saucepan over low heat until smooth. Whisk in cocoa powder, coffee and salt. Cool 10 minutes.
  • Beat eggs, sugar and vanilla with an electric mixer on high speed until thick about 5-6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
  • Bake in preheated oven 40-45 minutes. Top will be cracked and when a toothpick is inserted in center, there should be some moist batter attached. Cool in pan on wire rack for 1 hour. Don't worry. Center will fall. Gently press raised edges down so top is level.
  • Cut around pan sides and remove sides of springform pan. Place plate on top of torte and invert onto a plate. Remove bottom off pan; peel off paper and cool torte completely.
  • GLAZE: Stir chocolate chips and shortening in a small saucepan over low heat until smooth. Remove from heat. Cool for 10 minutes. Pour glaze into center of torte. Smoooth top with spatula, allowing some of glaze to drip down sides.
  • Refrigerate uncovered until glaze is set, about 1 hour. Cover and keep refrigerated.
  • TIP: This dessert can be made up to 3 days ahead.

Nutrition Facts : Calories 469.2, Fat 34.9, SaturatedFat 12.8, Cholesterol 88.1, Sodium 82.2, Carbohydrate 41.5, Fiber 2.8, Sugar 37.3, Protein 4.6

WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)



Warm Dark Chocolate Torte (a dessert to die for!) image

The "Witchery" restaurant in Edinburgh is located in a building (near Edinburgh Castle) where the "Old Hell Fire Club" held their meetings. Warm Dark Chocolate Torte is one of the most heavenly (and most expensive!) desserts on the menu. This is one of the most elegant and exquisite sweets that you will ever eat or serve to family or dinner guests

Provided by Millereg

Categories     Sauces

Time 55m

Yield 4 of the most delicious tortes that you have ever ta, 4 serving(s)

Number Of Ingredients 12

2 teaspoons confectioners' sugar
3 tablespoons superfine sugar
2 large egg whites
1/2 cup chocolate pastry cream (see following recipe and directions)
1 cup blackberries or 1 cup pitted cherries (, or any fresh berries that you like!)
2 tablespoons cornstarch
8 ounces milk
1/2 vanilla bean, split lengthwise
1 large egg
1 large egg yolk
3 tablespoons sugar
1 ounce dark semi-sweet chocolate, grated

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.

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