Best 2 Dark Chocolate Torte With Spiked Blackberry Coulis Recipes
Are you looking for an elegant and decadent dessert that will impress your friends and family? Look no further than dark chocolate torte with spiked blackberry coulis. This rich and flavorful dessert features a dark chocolate cake base that is filled with a creamy chocolate ganache and topped with a tart and tangy blackberry coulis. The coulis is made with fresh blackberries that are spiked with a splash of your favorite liqueur, adding an extra layer of flavor and complexity. This stunning dessert is sure to be the star of any special occasion.
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DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS
Provided by Miriyam Glazer
Categories Coffee Chocolate Egg Dessert Bake Passover Blackberry Spring Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
- Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
- Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
- Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
- Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.
DARK & SQUIDGY CHOCOLATE TORTE
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Provided by Jane Hornby
Categories Dessert, Dinner
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
- Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium
Tips:
- Use a high-quality dark chocolate for the torte, at least 70% cacao. This will give the torte a rich, complex flavor.
- Make sure the butter and cream cheese are at room temperature before you start baking. This will help them cream together smoothly.
- Don't overmix the batter. Overmixing can make the torte tough.
- Bake the torte until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the torte cool completely before frosting it. This will help the frosting set properly.
- For the spiked blackberry coulis, use fresh blackberries if possible. Frozen blackberries can also be used, but they should be thawed and drained before using.
- If you don't have any port wine, you can substitute red wine or even orange juice.
- Serve the torte with a dollop of whipped cream or ice cream.
Conclusion:
This dark chocolate torte with spiked blackberry coulis is a decadent and delicious dessert that is perfect for any special occasion. The rich, chocolatey torte is perfectly complemented by the tart and fruity coulis. This dessert is sure to impress your guests, and it's easy to make at home.
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