Best 14 Death By Chocolate Chocolate Torte Recipes

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When it comes to decadent desserts, nothing quite compares to the rich, indulgent flavors of a death by chocolate chocolate torte. This exquisitely crafted cake is a symphony of chocolate, featuring layers of moist, chocolate cake, velvety chocolate mousse, and a luscious chocolate ganache. If you're looking for an unforgettable dessert to satisfy your sweet tooth, embark on a culinary journey with us to discover the secrets of creating the ultimate death by chocolate chocolate torte. Prepare to surrender to the chocolatey embrace of this divine confection as we unravel the techniques and ingredients that will elevate your dessert game to new heights.

Here are our top 14 tried and tested recipes!

DEATH BY CHOCOLATE I



Death By Chocolate I image

This cake recipe will overwhelm you with chocolate, chocolate, and more chocolate from chocolate cake mix, mousse mix, and candy bars.

Provided by Sue Cauch

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 16

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
½ cup coffee flavored liqueur
⅝ cup dry chocolate mousse mix
8 (1.4 ounce) bars chocolate covered English toffee
2 (16 ounce) packages frozen whipped topping, thawed
1 (1.5 ounce) bar milk chocolate candy

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  • Prepare cake mix according to package directions. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  • Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  • Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 56.4 g, Cholesterol 11 mg, Fat 27.6 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 18.3 g, Sodium 365.5 mg, Sugar 43.4 g

DEATH BY CHOCOLATE



Death by Chocolate image

I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.

Provided by Karen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package German chocolate cake mix
1 ¼ cups water
½ cup vegetable oil
3 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 ⅔ cups milk
¾ cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
  • In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g

DAD'S DEATH BY CHOCOLATE



Dad's Death by Chocolate image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 14

1 quart heavy cream
1/4 cup powdered sugar
1/2 cup creme fraiche
2 batches Chocolate Pudding (recipe follows)
3 cups crumbled chocolate wafer cookies
Four 1.4-ounce chocolate-covered English toffee bars, such as Heath, chopped
4 egg yolks
1 1/2 cups sugar
4 cups heavy cream
1 teaspoon salt
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1 stick unsalted butter, cubed
1 cup bittersweet chocolate chips

Steps:

  • Death by Chocolate:
  • In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.
  • In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve.
  • Chocolate Pudding:
  • Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
  • Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool.

DEATH BY CHOCOLATE



Death By Chocolate image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 20

2 cups heavy cream
1 teaspoon almond extract
1/4 cup confectioners' sugar
1 recipe Decadent Brownie, room temperature, recipe follows
1 recipe Chocolate Pudding, room temperature, recipe follows
5 (1.4-ounce) bars chocolate covered toffee
1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cup sugar
1 1/4 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
3/4 cup sugar
1/2 cup cocoa powder
1/3 cup all-purpose flour
2 eggs
4 egg yolks
2 cups milk, divided

Steps:

  • Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
  • Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
  • When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
  • For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
  • Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
  • Preheat your oven to 325 degrees F.
  • For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
  • Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

DEATH BY CHOCOLATE CAKE



Death by Chocolate Cake image

Make and share this Death by Chocolate Cake recipe from Food.com.

Provided by Burrheadssis

Categories     Dessert

Time 55m

Yield 1 Cake, 12-16 serving(s)

Number Of Ingredients 7

4 eggs
1/2 cup oil
1/2 cup water
8 ounces sour cream
1 (18 ounce) box chocolate cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
12 ounces milk chocolate chips

Steps:

  • Beat 4 eggs, water, oil,& sour cream until smooth.
  • Add the box of cake mix and pudding stirring until smooth.
  • added chocolate chips, mixing just until blended.
  • Pour into greased bundt pan.
  • Bake at 350 degrees for 50 to 60 minutes.
  • I sometimes garnish with powdered sugar when cooled.

DEATH BY CHOCOLATE V



Death By Chocolate V image

A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier.

Provided by Buffy Hyler

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
⅝ cup unsweetened cocoa
¼ cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
½ cup water
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 70.5 g, Cholesterol 49.6 mg, Fat 17.9 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 189.9 mg, Sugar 48.9 g

DEATH BY CHOCOLATE III



Death By Chocolate III image

Every time we have a church supper, I have to make this. It's a favorite!

Provided by LaNita

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 16

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Steps:

  • Prepare brownies according to package directions. Let cool.
  • Mix pudding according to package directions.
  • In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
  • Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
  • Refrigerate. Best if made the day before you serve it.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g

DEATH BY CHOCOLATE



Death by Chocolate image

Provided by Food Network

Time 2m

Yield 1 serving

Number Of Ingredients 4

1.25 oz. Smirnoff No.21 Vodka
0.25 oz. Baileys Original Irish Cream
0.25 oz. Godiva Original Liqueur
2 scoop(s) chocolate ice cream

Steps:

  • In a blender, add Smirnoff No.21 Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly. Add ice. Blend until smooth, pour into a hurricane glass and garnish with chocolate shavings.;

DEATH BY CHOCOLATE: CHOCOLATE GANACHE



Death By Chocolate: Chocolate Ganache image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

1 1/2 cups heavy cream
3 tablespoons unsalted butter
22 ounces semisweet chocolate, broken into 1/2-ounce pieces

Steps:

  • Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

DEATH BY CHOCOLATE II



Death By Chocolate II image

Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!

Provided by Bev

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
½ cup coffee flavored liqueur
2 (16 ounce) packages frozen whipped topping, thawed
2 (5.9 ounce) packages instant chocolate pudding mix
8 cups milk
6 (1.4 ounce) bars chocolate covered English toffee
⅛ cup slivered almonds for topping

Steps:

  • Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
  • Mix the pudding mixes with the milk until thick.
  • In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 72.6 g, Cholesterol 17.5 mg, Fat 27.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 672.8 mg, Sugar 56.8 g

DEATH BY CHOCOLATE A LA TRELLIS



Death by Chocolate a La Trellis image

Warning: This dessert is not meant to be eaten, or baked, by the faint of heart!! Created by Marcel Desaulniers of The Trellis restaurant in Williamsburg, this recipe takes a big commitment to make, but the payoff is worthwhile. I have not made it yet myself, but I have eaten it...many times...and the interplay of all those rich, chocolaty flavors is divine. Be forewarned that, in addition to standard kitchen equipment, you will also need an electric mixer, a 9x1 1/2 inch cake pan, and a 9x3 inch springform pan, and 9 inch cardboard cake circles. A double boiler and a pastry bag with decorating tips will make the process go smoother, but they can be improvised. If you are planning on serving this for dinner, you will want to start working on it that morning, or even better, make it a day or two before and wrap it up in the fridge. You can also mix the different layers and then set them aside over a period of several days to break it up so that it isn't quite as overwhelming. Recipe from "Death by Chocolate: the last word on a consuming passion" by Marcel Desaulniers.

Provided by Oenophilly

Categories     Dessert

Time P1DT4h

Yield 1 9 Inch Cake, 12-15 serving(s)

Number Of Ingredients 42

4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 1/4 cups granulated sugar
2 tablespoons unsweetened cocoa, sifted
1 tablespoon cornstarch
6 ounces semisweet chocolate, in 1/2 oz pieces
1 1/2 cups heavy cream
3 egg whites
2 tablespoons granulated sugar
1 teaspoon unsalted butter
1 teaspoon all-purpose flour
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, in 1/2 oz pieces
2 ounces semisweet chocolate, in 1/2 oz pieces
3 eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 1/2 cups heavy cream
3 tablespoons unsalted butter
22 ounces semisweet chocolate, in 1/2 oz pieces
14 ounces semisweet chocolate, in 1/2 oz pieces
4 ounces unsweetened chocolate, in 1/2 oz pieces
1/2 cup water
4 tablespoons instant coffee
2 tablespoons cocoa, sifted
5 egg whites
2 tablespoons granulated sugar
3/4 cup heavy cream
6 ounces unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 tablespoons unsweetened cocoa, sifted
3 tablespoons dark rum
1/4 teaspoon salt
4 teaspoons instant coffee
1 teaspoon pure vanilla extract

Steps:

  • Take a deep breath. Make sure that you will have several uninterrupted hours to cook, and that you've cleaned off all of your kitchen space. Preheat the oven to 225°F
  • Good job! Now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.
  • COCOA MERINGUE LAYER:
  • Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.
  • Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.
  • Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.
  • Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.
  • Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.
  • Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.
  • CHOCOLATE MOUSSE LAYER:
  • You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).
  • Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).
  • Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
  • Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.
  • Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).
  • Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
  • Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).
  • CHOCOLATE BROWNIE LAYER:
  • Make sure that the oven is still set to 325°F
  • Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).
  • Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.
  • Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.
  • Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.
  • Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.
  • Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.
  • Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.
  • Add the sour cream and mix on medium for 5 seconds.
  • Remove the bowl and use a spatula to thoroughly combine any unmixed elements.
  • Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.
  • Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.
  • Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.
  • Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.
  • GANACHE LAYER:.
  • Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.
  • Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  • MOCHA MOUSSE:.
  • Set up another double boiler.
  • Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.
  • Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.
  • Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.
  • Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.
  • Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.
  • Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.
  • MOCHA RUM SAUCE:.
  • Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.
  • Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.
  • Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.
  • Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.
  • Allow to cool before serving.
  • ASSEMBLY!:.
  • Put a closed 9x3 inch springform pan on a baking sheet.
  • Carefully place the top half of the brownie circle inside, topside up.
  • Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).
  • Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.
  • Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.
  • Spoon the mocha mousse evenly on top of the cocoa meringue.
  • Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.
  • Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.
  • Take out the cake and cut along the inside of the pan to release it.
  • Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.
  • Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.
  • Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).
  • Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.
  • To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).
  • Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile. And a stiff drink ;).

DEATH BY CHOCOLATE CAKE



Death by Chocolate Cake image

Make and share this Death by Chocolate Cake recipe from Food.com.

Provided by Dixie from Kansas

Categories     Dessert

Time 1h25m

Yield 1 9 inch cake, 15 serving(s)

Number Of Ingredients 14

8 ounces bittersweet chocolate, broken
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cups brown sugar
2 teaspoons vanilla extract
2 eggs, separated
2/3 cup sour cream
2 cups self rising flour
1 teaspoon baking powder
4 tablespoons seedless raspberry jam
4 tablespoons brandy or 4 tablespoons cognac
7/8 cup unsalted butter
1 cup heavy cream
8 ounces semisweet chocolate, broken

Steps:

  • Preheat oven to 350 f.
  • Grease a deep 9 inch spring from pan and line with parchment or wax paper.
  • Place 8 oz bittersweet chocolate 1/2 cup butter and milk into a saucepan. stir over low heat until smooth. Remove from heat, beat in sugar and vanilla and cool slightly.
  • Beat egg yolks and sour cream in a bowl, then beat into chocolate mixture. sift the flour and baking powder over surface and fold inches.
  • Whisk the egg whites in a grease free bowl (not plastic) until stiff. fold into mixture.
  • Pour into prepared pan and bake for appx 45-55 minutes-until a toothpick comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool.
  • Slice the cooled cake across the middle to make three even layers.
  • Make the filling: In a small saucepan, warm the jam with 1 tbls of brandy or cognac an brush over the layers; let sit. Place the remaining brandy ( I usually add more) in a pan with 14 oz of bittersweet chocolate and 7/8 cup of butter. Heat gently, stirring until smooth. Cool the mixture until it starts to thicken.
  • Spread the bottom layer of the cake with half the chocolate filling taking care not to disturb the jam.Top with second layer and spread with remaining chocolate filling. Top with final layer and press down lightly.
  • Make Ganache: Heat the cream and the semi sweet chocolate together over low heat stirring frequently until chocolate has melted. Pour into bowl, let cool, then whisk until mixture begins to stiffen.
  • After cake has set, spread the top and sides of the cake with ganache and decorate with chocolate curls or chocolate leaves.

Nutrition Facts : Calories 473.8, Fat 34, SaturatedFat 21, Cholesterol 98.1, Sodium 277.8, Carbohydrate 40.1, Fiber 3.1, Sugar 21, Protein 5.6

DEATH BY CHOCOLATE OVERDOSE CAKE



Death by Chocolate Overdose Cake image

This cake provides the chocoholic with 4 different layers of chocolate goodness! I know the recipe looks difficult but it's well worth the effort. Bake the brownie and cake layers at the same time. While those are about halfway through the cooling time, start on the mousse. While the assembled cake is chilling, start on the ganache because it needs time to come to room temp.

Provided by ame2sky

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 26

5/8 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups sugar
2 large eggs
2 teaspoons vanilla extract
6 tablespoons unsalted butter, soft
7/8 cup unbleached all-purpose flour
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons Dutch-processed cocoa powder
1/4 cup hot water
7/8 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups heavy cream
1 tablespoon granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Steps:

  • Adjust oven rack to middle position; heat oven to 325 degrees.
  • For the Brownie Base Layer:.
  • Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
  • Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
  • In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
  • When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
  • Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
  • For the Cake Layer:.
  • Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
  • Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
  • Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
  • In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
  • Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
  • Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
  • Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
  • Chocolate Mousse Filling:.
  • Place stand mixer bowl and whisk attachment in the freezer or fridge.
  • Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
  • Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
  • Gently fold in chocolate mixture with the whipped cream mixture.
  • Ganache:.
  • Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
  • Place the chopped semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
  • To Assemble:.
  • Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
  • Place cake round over mousse, pressing down lightly. Chill for 1 hour.
  • Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
  • Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.

DEATH BY CHOCOLATE FLOURLESS CAKE



Death by Chocolate Flourless Cake image

This recipe is from Bon Appetit. It is truly "Death by Chocolate." It's a rich and moist flourless cake. Next time, I will try adding less corn syrup to the glaze. It makes the glaze cloyingly sweet.

Provided by Reddyrat

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

12 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces semisweet chocolate, finely chopped (or bittersweet)

Steps:

  • For the cake: Preheat oven to 350 degrees.
  • Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
  • Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
  • Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
  • Fold chocolate mixture and vanilla extract into yolk mixture.
  • Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
  • Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
  • For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
  • To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
  • Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.

Nutrition Facts : Calories 369.1, Fat 28.8, SaturatedFat 17.2, Cholesterol 149.8, Sodium 66.7, Carbohydrate 30.1, Fiber 3.5, Sugar 16.7, Protein 6.2

Tips:

  • Mise en place: Before you start baking, make sure to gather all of your ingredients and equipment. This will help you stay organized and avoid any scrambling.
  • Use high-quality chocolate: The quality of your chocolate will have a big impact on the final flavor of your torte. Choose a good-quality semisweet or bittersweet chocolate.
  • Don't overmix the batter: Overmixing the batter can make your torte tough. Mix just until the ingredients are combined.
  • Be patient: This torte takes some time to make, but it's worth it! Don't rush the process, and allow the torte to cool completely before frosting it.

Conclusion:

This death by chocolate chocolate torte is a rich, decadent, and delicious dessert that is perfect for any chocolate lover. With its moist and fluffy chocolate cake layers, creamy chocolate ganache frosting, and chocolate shavings, this torte is sure to impress your friends and family. So next time you're looking for a special dessert to make, give this death by chocolate chocolate torte a try. You won't be disappointed!

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