Best 9 Chocolate Espresso Nut Torte Recipes

CHOCOLATE ESPRESSO-NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
• In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
• Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
• Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
• Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).

TWO-NUTS CHOCOLATE TORTE

Steps:

• Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
• In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.

CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
• In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
• In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
• Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.

CHOCOLATE ESPRESSO SPA TORTE

Steps:

• Line 9-inch springform pan with parchment; coat with cooking spray. Preheat oven to 350 degrees.
• Heat the prunes and liqueur together for 20 minutes. Cool to room temperature. Puree in a food processor until smooth.
• Mix prunes, 1 cup sugar, skim milk, oil, vinegar and vanilla. Sift flour, cocoa, espresso and baking soda together, and add gradually to prune mixture. Blend until smooth.
• Spread in the prepared springform pan, and bake 30 to 40 minutes at 350 degrees. Allow to cool in the pan for 10 minutes; then, remove the sides of the pan and cool on a rack.
• Melt bittersweet chocolate and drizzle randomly on top of cake. Cut 5 of the best strawberries in half and place around the cake. Puree remaining strawberries and sweeten to taste. Serve a pool of strawberry sauce alongside each slice of cake.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat oven to 325.
• Grease 9" springform pan.
• Place wax paper on bottom of pan, grease and flour; set aside.
• Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
• Pour hot liquid over chocolate and stir until dissolved; set aside.
• Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
• Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
• Remove from pan and sprinkle with icing sugar.
• Garnish with strawberries and a a mint leaf if desired.

CHOCOLATE-CREAM ESPRESSO TORTE

Steps:

• For crust:
• Preheat oven to 325°F. Combine first 5 ingredients in processor. Blend until nuts are finely ground. Add butter and cut in using on/off turns until dough begins to clump together. Press dough over bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until golden brown, about 25 minutes. Cool. Maintain oven temperature.
• For filling and topping:
• Bring 2 cups cream to boil in heavy medium saucepan. Remove from heat. Add both chocolates; whisk until smooth. Whisk eggs, 2 teaspoons espresso powder and vanilla in large bowl to blend. Gradually whisk in chocolate mixture (filling will be very thin). Pour over crust (filling will fill pan only halfway). Bake until filling moves only slightly in center when pan is shaken, about 55 minutes. Chill until cold, at least 2 hours.
• Sprinkle gelatin over 2 tablespoons water in small bowl. Let stand 10 minutes to soften. Set bowl in saucepan of simmering water and stir until gelatin dissolves. Remove from heat. Using electric mixer, beat 1 cup chilled cream, powdered sugar and 1 teaspoon espresso powder in large bowl to soft peaks. Gradually beat in gelatin mixture. Spoon whipped cream over filling; smooth top. Chill until set, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
• Run knife between torte and pan sides to loosen; remove pan sides. Transfer torte to platter. Sprinkle with chocolate shavings, if desired, and serve.

CHOCOLATE & COCONUT CREAM TORTE

Steps:

• In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

THE BEST CHOCOLATE SOUFFLE TORTE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
• Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
• Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
• Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
• Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
• Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
• Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.