Best 4 Chocolate Angel Torte Recipes
Chocolate Angel Torte is a classic dessert that is sure to impress your friends and family. This decadent cake is made with layers of light and fluffy chocolate sponge cake, filled with a rich and creamy chocolate mousse, and topped with a glossy chocolate ganache. If you are a chocolate lover, you will not want to miss out on this heavenly dessert. With its combination of rich chocolate flavors and textures, Chocolate Angel Torte is the perfect way to end a special meal. So gather your ingredients and let's get started on making this delicious cake!
Let's cook with our recipes!
CHOCOLATE-RASPBERRY ANGEL FOOD TORTE
Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.-Lisa Dorsey, Pueblo, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.
Nutrition Facts : Calories 237 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 153mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE ANGEL TORTE
This is a tender angel cake with creamy almond filling.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift flour, cocoa, and 1/4 cup of the white sugar together.
- Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
- Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
- To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 24 g, Cholesterol 32.6 mg, Fat 1.5 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 145.4 mg, Sugar 19 g
CHOCOLATE ANGEL TORTE RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 7
Steps:
- To prepare the filling, ina double boiler over simmering (not boiling) water, melt the chocolate morsels. Remove pan from water. Add sour cream and stir until smooth and well blended. Stir in rum. Mix well. Let cool until chocolate mixture is thick enough to spread, about 10 minutes. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate. Spread with half of chocoalte mixture. Top with the second cake layer and spread with remaining chocolate mixture. Top with third cake layer. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries.
CHOCOLATE BERRY ANGEL TORTE
Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside. , In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping., Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake. , Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 213 calories, Fat 8g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your cake. Use the best chocolate, butter, and eggs you can find.
- Be careful not to overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a well-greased and floured pan: This will help prevent the cake from sticking. You can also use a silicone baking mat instead of greasing and flouring the pan.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Store the cake in the refrigerator: This will help keep it fresh longer. You can also freeze the cake for up to two months.
Conclusion:
The chocolate angel torte is a delicious and elegant cake that is perfect for any occasion. It is light and fluffy, with a rich chocolate flavor. The frosting is smooth and creamy, and the toasted pecans add a nice crunchy texture. This cake is sure to be a hit with everyone who tries it.
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