FLOURLESS CHOCOLATE WALNUT TORTE
This rich, chocolatey, naturally gluten-free, flourless chocolate walnut torte is made easily in the food processor!
Provided by Sylvie Shirazi
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Grease the sides of an 8-inch cake pan and line the bottom with parchment paper.
- Put the walnuts, coconut sugar, cocoa powder, baking powder and salt in the food processor and process until finely ground. Add the coconut oil, vanilla and eggs and process just until incorporated, scraping down the sides of the bowl as needed.
- Scrape batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until puffed around the edges and just set in the center. Cool completely in pan on a wire rack.
- Dust top lightly with cocoa powder before serving if desired.
Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 99 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
FLOURLESS CHOCOLATE WALNUT TORTE
Flourless Chocolate-Walnut Torte. Photo by Con Poulos. Courtesy of Martha Stewart Living. Copyright © 2014.
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (176°C). Butter an 8-inch round cake pan. Line bottom with parchment; butter parchment and dust with cocoa.
- Melt 1/2 cup oil and 8 oz. (226 g) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat; whisk in sugar. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in pan.
- Bake until set, about 35 minutes. Let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan.
- Melt remaining 2 ounces chocolate and 1 teaspoon oil in same manner as in step 2; spread on cake. Sprinkle chopped walnuts in center. Cut into wedges; serve.
Nutrition Facts : Calories 424 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 10 people, Sodium 144 grams sodium, Sugar 35 grams sugar, UnsaturatedFat 0 grams unsaturated fat
FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
- Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
- Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
- Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
HUNGARIAN CHOCOLATE-WALNUT TORTE
Provided by Jayne Cohen
Categories Mixer Chocolate Dessert Passover Valentine's Day Walnut Kosher Kosher for Passover Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 10 servings
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature.
- Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
- Preheat the oven to 350°F.
- In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
- In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
- Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
- Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
- If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
- Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
- The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
- Passover Confectioners Sugar:
- In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
- Chocolate Icing:
- Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.
ITALIAN CHOCOLATE WALNUT CAKE (FLOURLESS)
This is an extremely rich cake which is easy to prepare. The inside is soft and rather creamy. While it is great the first day, we think the flavor improves the second (if you still have any left!). Cooking time does not include cooling time in the oven.
Provided by FlemishMinx
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180°C.
- Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
- Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
- Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
- In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
- Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
- Coarsely chop the remaining walnuts.
- Stir the ground walnuts and walnut pieces into the egg mixture.
- Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
- Pour the mixture into the prepared pan.
- Bake 40 minutes or until the top of the cake is dry.
- Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
- When the cake is cooled, remove from the oven.
- Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
WALNUT CHOCOLATE FLOURLESS TORTE
Make and share this Walnut Chocolate Flourless Torte recipe from Food.com.
Provided by bakeabit
Categories Dessert
Time 1h15m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
- Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
- Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
- Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
- Remove the bowl from the heat and allow the mixture to cool to lukewarm.
- In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
- Beat in the rum and the ½ teaspoon salt.
- Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
- Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
- Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
- Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
- Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
- Rotate the cake pan gently halfway through the baking time to ensure even browning.
- Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
- Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
- Any leftover cake may be wrapped in plastic and served the following day.
Nutrition Facts : Calories 548, Fat 41.2, SaturatedFat 18.4, Cholesterol 184.1, Sodium 183.8, Carbohydrate 43.9, Fiber 3.1, Sugar 38.2, Protein 7.7
CHOCOLATE WALNUT TORTE
This gluten-free flourless torte is another less expensive way to make higher-protein, lower glycemic desserts. View the full recipe and post: http://www.elanaspantry.com/chocolate-walnut-torte/
Provided by Elanas Pantry
Categories Dessert
Time 40m
Yield 1 torte, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
- Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
- In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
- In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
- Fold the chocolate-walnut mixture into the egg yolk mixture.
- Then fold the egg whites into the egg yolk mixture.
- Place in a well greased 9-inch springform pan.
- Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
- Cool in the pan, then serve.
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