Best 2 Decadent Chocolate Torte Recipes

For those seeking an indulgent and sophisticated dessert, look no further than the decadent chocolate torte. This exquisite creation, originating from centuries of culinary mastery, is a symphony of rich chocolate flavors, layered in a symphony of textures and adorned with intricate decorations. Whether it's a special occasion or simply a craving for pure chocolate bliss, this ultimate indulgence will transport you to a realm of culinary heaven.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

EASY, DECADENT, INCREDIBLY CHOCOLATEY CHOCOLATE TORTE GLUTEN FRE

Easy, Decadent, Incredibly Chocolatey Chocolate Torte Gluten Fre image

Below I give you my favorite dessert recipe. It's so easy a child can do it to perfection. Just melt, mix, pour, bake. And out comes the most intense chocolate experience. I accompany this with whipped cream (beat heavy cream with sugar and vanilla extract until semi stiff. Use your senses, taste & smell & DO NOT overwhip. If you raise your beater, cream should hold, but needn't stand up & salute) and strawberry sauce (thaw a container of frozen strawberries or any berries and liquefy in a blender or by a hand-held). Both are ridiculously easy to make too but are celestial accompaniments to this torte.

Provided by Soma Sengupta

Categories Dessert

Time 1h20m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces semisweet chocolate (Baker's is fine, but go wild if you want)
8 ounces salted butter
1 cup sugar
2 teaspoons vanilla extract (this cannot be imitation. Trust me!)
4 large eggs

Steps:

Preheat oven to 350 f.
Butter at 9″ round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
If you don't ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
Easy? The best things are.

Nutrition Facts : Calories 484.1, Fat 40.5, SaturatedFat 24.7, Cholesterol 154, Sodium 245.2, Carbohydrate 34, Fiber 4.8, Sugar 25.5, Protein 7.1

Tips:

Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
Use high-quality chocolate: The chocolate is the star of this torte, so it's important to use a good quality chocolate that you enjoy the taste of. Look for a chocolate with a cocoa content of at least 70%.
Don't overmix the batter: Overmixing the batter can make the torte tough. Mix just until the ingredients are combined.
Bake the torte in a water bath: This will help to prevent the torte from cracking. Place the torte pan in a larger pan filled with hot water and bake according to the recipe instructions.
Let the torte cool completely before serving: This will allow the flavors to develop and the torte to set properly.

Conclusion:

This decadent chocolate torte is a perfect dessert for any special occasion. It's rich, chocolatey, and sure to impress your friends and family. With a little planning and effort, you can create this delicious torte at home. So what are you waiting for? Give it a try today!