Best 20 Chocolate Torte Recipes

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Welcome to the realm of chocolate decadence, where the rich and velvety flavors of a chocolate torte await your culinary exploration. This quintessential dessert embodies the perfect balance between indulgence and sophistication, making it a timeless classic in the world of baking. Whether you're a seasoned pastry chef or an eager home cook seeking new culinary adventures, this guide will unlock the secrets to crafting an exquisite chocolate torte that will tantalize your taste buds and leave you craving more. We'll delve into the selection of the finest ingredients, explore step-by-step instructions, and provide tips and tricks to elevate your chocolate torte to a masterpiece. Get ready to embark on a journey of chocolate bliss as we unveil the perfect recipe for this delectable treat.

Let's cook with our recipes!

BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 6

5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

TRIPLE CHOCOLATE MOUSSE TORTE



Triple Chocolate Mousse Torte image

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 9

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

FLOURLESS CHOCOLATE-WALNUT TORTE



Flourless Chocolate-Walnut Torte image

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

1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan
1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
10 ounces bittersweet chocolate, finely chopped (1 2/3 cups)
1 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt

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



Hungarian Chocolate-Walnut Torte image

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

3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German's Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

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.

PASSOVER CHOCOLATE TORTE



Passover Chocolate Torte image

Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.

Provided by NIBLETS

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 5

½ cup pareve margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
¾ cup white sugar
1 cup ground almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
  • Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  • In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
  • Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
  • Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
  • Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g

TRIPLE-CHOCOLATE MOUSSE TORTE



Triple-Chocolate Mousse Torte image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 10

Vegetable oil
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1 3/4 cups chilled whipping cream

Steps:

  • Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
  • Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
  • Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
  • Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
  • Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

DECADENT CHOCOLATE TORTE



Decadent Chocolate Torte image

An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 13

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
2 tablespoons powdered sugar
3/4 cup plus 2 tablespoons whipping cream
4 oz cream cheese, softened
3 tablespoons powdered sugar
3/4 cup white vanilla baking chips
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup butter, softened (do not use margarine)
3 envelopes (1 oz each) premelted unsweetened baking chocolate
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
  • Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
  • In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
  • Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
  • In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
  • Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g

THE BEST CHOCOLATE SOUFFLE TORTE



The Best Chocolate Souffle Torte image

This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.

Provided by Toi

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 6

¾ cup unsalted butter
14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
7 large eggs, separated
⅞ cup sugar, divided
1 pinch salt
1 tablespoon confectioners' sugar for dusting

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.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE



Frozen White Chocolate and Raspberry Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Berry     Chocolate     Dairy     Dessert     No-Cook     Christmas     Raspberry     Winter     Chill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

Steps:

  • For crust:
  • Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
  • For mousse:
  • Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
  • Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
  • Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
  • Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE



Passover Double Chocolate Almond Torte image

A flourless chocolate torte, fudgy and rich, but kosher for Passover.

Provided by Stephanie C.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

½ teaspoon unsweetened cocoa powder for dusting, or as needed
2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
½ cup butter
5 large eggs, separated
1 tablespoon vanilla extract
¼ cup white sugar
¼ cup chocolate chips
¼ cup crushed almonds
1 teaspoon confectioners' sugar for dusting, or as needed
½ teaspoon unsweetened cocoa powder for dusting, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
  • Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
  • Whisk egg yolks and vanilla extract together in a large bowl.
  • Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
  • Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
  • Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
  • Spread batter evenly into prepared springform pan.
  • Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
  • Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
  • Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
  • Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g

CHOCOLATE TORTE



Chocolate Torte image

Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 19

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE



Chocolate Chestnut Torte with Chocolate Cognac Mousse image

Categories     Cake     Milk/Cream     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cognac/Armagnac     Winter     Chill     Chestnut     Sour Cream     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25

For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special Equipment
3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated

Steps:

  • Make ganache:
  • Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
  • Make cake layers while ganache chills:
  • Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
  • Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
  • Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
  • Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
  • Make mousse and assemble torte:
  • Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
  • Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
  • Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
  • Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
  • Glaze cake:
  • Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
  • Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

CHOCOLATE PEANUT TORTE



Chocolate Peanut Torte image

A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 10

2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
1 cup salted peanuts, finely chopped, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 milk chocolate candy bar (1.55 ounces), grated

Steps:

  • In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Provided by Food Network

Categories     dessert

Number Of Ingredients 19

1 3/4 cups cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter
1 cup sugar
2 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup milk
2 large egg whites, whipped to very soft peaks
1 cup sugar
1 cup water
2 cups sliced almonds
8 ounces semisweet chocolate, broken into small chunks
2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
3 cups whipping cream
A chunk of semisweet chocolate, for making the curls

Steps:

  • To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
  • To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
  • To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
  • When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.

CHOCOLATE PECAN MERINGUE TORTE



Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE



Passover Chocolate Torte with Raspberry Sauce image

Categories     Cake     Berry     Chocolate     Dessert     Bake     Passover     Raspberry     Spring     Kosher     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted kosher-for-Passover pareve (non-dairy) margarine
8 large egg yolks
1 cup plus 1/3 cup sugar
5 large egg whites
Paper doily
Fresh raspberries (optional)
Raspberry Sauce

Steps:

  • Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
  • Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
  • Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
  • Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.

ALMOND RASPBERRY CHOCOLATE TORTE



Almond Raspberry Chocolate Torte image

Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

6 eggs, room temperature separated
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
12 1/2 ounces almond filling, divided
2 tablespoons almond liqueur
1 1/4 cups cake flour (That is presifted and then measured to 1 1/4 cups)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate
2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
1/3 cup seedless raspberry jam
1/2 cup sliced almonds, toasted
1 cup fresh raspberry (optional)

Steps:

  • Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
  • Preheat oven to 350 degrees.
  • Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
  • Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
  • Gentle fold in the egg whites thoroughly into the batter.
  • Pour into the pans and bake for 20 minutes.
  • Cool 5 minutes and remove to a rack removing the wax paper.
  • Spread jam equally on the 2 cakes.
  • Cool completely.
  • Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
  • Spread gently over the raspberry layers.
  • Beat whipping cream with chilled clan beaters till stiff peaks form.
  • Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
  • Place the filling on the chocolate layer and freeze for 20 minutes.
  • Place the other layer chocolate side down on to the filling,.
  • Spread the remaining whipped cream on the sides and top of cake.
  • Coat the sides with the toasted almonds.
  • Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
  • Top cake with curls or raspberries.

EASY CHOCOLATE CREAM TORTE



Easy Chocolate Cream Torte image

Delicious, elegant and very creamy layered dessert! Got the recipe from my mother. Freezes well.

Provided by Ayla

Categories     Desserts     Cakes     Torte Recipes

Time 8h35m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
.66 cup white sugar
⅓ cup brown sugar
1 egg
¼ cup water
1 teaspoon vanilla extract
2 cups heavy cream
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons instant coffee granules

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  • Sift together flour, 1/3 cup cocoa, baking soda and salt, set aside.
  • In a medium bowl, cream together shortening, 2/3 cup white sugar and brown sugar with electric mixer. Beat in egg, and mix until light and fluffy. Beat in water and vanilla until smooth. Fold in flour mixture. Continue to work with hands to form a smooth dough. Divide dough into 4 equal portions, and press each portion into a 7 inch circle on a baking sheet.
  • Bake 12 to 15 minutes in the preheated oven, or until set. Cool completely.
  • For the filling, combine cream, 1/2 cup sugar, 1/3 cup cocoa, 1 teaspoon vanilla and instant coffee in a large bowl. Cover and chill in refrigerator 30 minutes. Then whip cold cream mixture with an electric mixer until stiff peaks form. Spread 1/4 of filling on each cookie. Stack cookies. Chill 8 hours before serving.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 45.1 g, Cholesterol 69.8 mg, Fat 24.5 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 11.8 g, Sodium 180.1 mg, Sugar 25.5 g

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

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.,

Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • Use high-quality chocolate. The chocolate is the star of the show in a chocolate torte, so it's important to use the best quality chocolate you can find. Look for chocolate with a high cocoa content (at least 70%) and a smooth, rich flavor.
  • Don't overmix the batter. Overmixing the batter will make the torte tough. Mix the batter just until the ingredients are combined.
  • Bake the torte in a water bath. Baking the torte in a water bath helps to prevent the torte from cracking and also helps to create a moist, tender crumb.
  • Let the torte cool completely before serving. The torte will need to cool completely before it can be served. This will allow the flavors to develop and the torte to firm up.

Conclusion:

Chocolate torte is a delicious and decadent dessert that is perfect for any special occasion. With its rich, chocolatey flavor and creamy texture, it's sure to be a hit with everyone who tries it. If you're looking for a special dessert to impress your friends and family, give chocolate torte a try.

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