Healthified Double Chocolate Kasha Torte Recipes

DOUBLE CHOCOLATE-KASHA TORTE

Steps:

• Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
• In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
• Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
• In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
• Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
• Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
• Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
• To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.

DREAMY DOUBLE CHOCOLATE TORTE

Steps:

• Preheat oven to 375°F Butter a 10-inch springform pan and line with a round of parchment paper.
• Melt bittersweet chocolate with 2 oz milk chocolate and the butter in a large, heavy saucepan set over low heat until smooth. Remove from heat; whisk in sugar and salt, followed by eggs and vanilla. Sift cocoa powder over chocolate mixture, stir until combined.
• Scrape batter into prepared pan. Bake for 25-30 minutes or until top has a thin crust and the edges pull away from pan. Cool on a rack for 10 minutes. Carefully invert onto a serving plate and remove parchment paper. Cool completely.
• Meanwhile, heat 1/4 cup whipping cream in a small saucepan set over low heat. Add remaining milk chocolate; cook, stirring until melted and smooth. Cool to room temperature.
• Beat remaining whipping cream until very stiff. Gently fold chocolate mixture into whipped cream until uniformly combined. Chill for at least 30 minutes.
• Mound chocolate cream onto centre of cake just before serving. Garnish with chocolate curls or dusting of cocoa powder.

DOUBLE CHOCOLATE TORTE

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.