Hot Fudge Nut Torte Recipes

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CHOCOLATE FUDGE TORTE



Chocolate Fudge Torte image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Passover     Kid-Friendly     Kosher     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 18

Frosting
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Pinch of coarse salt
Cake
1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 tablespoons matzo cake meal
2 tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Chocolate shavings (optional)
Fresh mint leaves (optional)

Steps:

  • For Frosting:
  • Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
  • Meanwhile, prepare cake:
  • Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
  • Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
  • Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
  • Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
  • Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.

HOLIDAY FUDGE TORTE WITH FUDGE NUT GLAZE



Holiday Fudge Torte with Fudge Nut Glaze image

This recipe makes a one layer 9-inch cake that will make your eyes roll back in your head when you bite into this chocolate torte with fudge nutty sauce that will curl your toes. Can you say to die for!

Provided by Pat Duran

Categories     Chocolate

Time 40m

Number Of Ingredients 19

TORTE:
1 c all purpose flour
3/4 c granulated sugar
1/4 c baking cocoa
1 1/2 tsp powdered instant coffee
3/4 tsp baking soda
1/4 tsp salt
1/2 c butter,softened
3/4 c dairy sour cream
1 large egg
1/2 tsp vanilla extract
FUDGE NUT GLAZE
1/2 c whipping cream
1/3 c semi-sweet chocolate chips
1/4 c granulated sugar
1 Tbsp butter
1 1/2 tsp light corn syrup
3/4 c chopped macadamia nuts, hazelnuts or pecans
1/2 tsp vanilla extract

Steps:

  • 1. Torte: Heat oven to 350^. Grease a 9-inch round baking pan; line bottom with parchment paper or waxed paper. Grease paper; flour paper and pan. Sift together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium' beat 3 minutes. Pour batter into prepared pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off paper. Cool completely. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. --- Fudge Nut Glaze: Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boil. Cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.

HOT FUDGE SUNDAE CAKE



Hot Fudge Sundae Cake image

A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired

Steps:

  • Heat oven to 350°F.
  • Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
  • Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
  • Bake about 40 minutes or until top is dry.
  • Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Nutrition Facts : Calories 255, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

MACADAMIA FUDGE TORTE



Macadamia Fudge Torte image

This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)

Provided by bert2421

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1/3 cup sweetened condensed milk, preferably low-fat kind
1/2 cup semi-sweet chocolate chips
1 (20 ounce) package devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup vegetable oil
5 -6 canned pear halves in natural juice, pureed (about 1 1/4 cups)
2 eggs
1/3 cup chopped macadamia nuts or 1/3 cup pecans
2 teaspoons water
2 cups butterscotch sundae sauce
1/3 cup milk

Steps:

  • Preheat oven to 350.
  • Spray a 9" or 10" springform pan with Pam.
  • In a small saucepan, combine condensed milk and chocolate chips.
  • Heat on med-low setting til chocolate is melted, stirring occasionally.
  • In a large bowl, combine cake mix, cinnamon and oil until crumbly.
  • Place pears in a blender and blend until smooth.
  • In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
  • (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
  • Spread batter evenly in prepared pan.
  • Drop chocolate chip mixture by spoonfuls over the batter.
  • Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
  • Bake 45-50 minutes or until top springs back lightly when touched in center.
  • (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
  • Remove side of pan and cool.
  • Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
  • To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE



Mocha Kahlua Ice Cream Torte with Hot Fudge Sauce image

Provided by Food Network

Categories     dessert

Time 4h25m

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons Kahlua
1 quart chocolate ice cream
1 pint coffee ice cream
4 tablespoons Kahlua
4 to 6 heath bars, crushed in food processor or with mallet
8 ounces of chopped semisweet chocolate
2 tablespoons, plus 1 teaspoon butter
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water
1 teaspoon vanilla
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
  • Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
  • Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
  • Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

HOT FUDGE CAKE



Hot Fudge Cake image

Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Ice cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

HOT FUDGE NUT TORTE



Hot Fudge Nut Torte image

Number Of Ingredients 7

No-stick flour and oil baking spray
1/4 pound unsalted butter (1 stick), melted
1 (16-ounce) jar dark chocolate-syrup hot fudge sauce
2/3 cup sugar
3 eggs, large or extra-large
1/4 teaspoon almond extract
1 2/3 cups finely chopped almonds (about 5 1/2 ounces), or almond meal

Steps:

  • Heat the oven to 375°F. Spray an 8- or 9-inch round layer cake pan with baking spray.Mix the butter, 2/3 cup fudge sauce, sugar, eggs, and almond extract in a bowl until smooth. Fold in the almonds until evenly dispersed, and pour the mixture into the pan bake until the top is crusty and the edges are set but the center is still soft, about 35 minutes. Cool in the pan on a rack until comfortable to touch. Run a knife around the edge and invert onto a serving plate. Warm the remaining fudge sauce until flowing, and drizzle over the top before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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