Please help me with a Chocolate torte recipe?!
I am looking for a recipe for a dark chocolate torte with a shortbread type base!. I tried President's Choice Chocolate Torte and it was amazing!. I would like a similar recipe to bring to our Mother's Day dinner party!. Thanks for helping
J!. M!.Www@FoodAQ@Com
J!. M!.Www@FoodAQ@Com
Answers:
Even though this doesn't have a shortbread crust, it's pretty amazing!.!.!.!.!.!.don't be put off by the ingredients/steps!.!.!.!.!.there are 3 separate steps to this recipe!.!.!.!.!.!.Hope you enjoy it!!!
Christopher
CHOCOLATE MOUSSE TORTE:
Sour Cream Cake
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
Almond Praline:
1 cup sugar
1 cup water
2 cups sliced almonds
Mousse Filling:
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
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 overbeat)!. 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!.
This recipe is courtesy of the Deer Valley LodgeWww@FoodAQ@Com
Christopher
CHOCOLATE MOUSSE TORTE:
Sour Cream Cake
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
Almond Praline:
1 cup sugar
1 cup water
2 cups sliced almonds
Mousse Filling:
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
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 overbeat)!. 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!.
This recipe is courtesy of the Deer Valley LodgeWww@FoodAQ@Com
Chocolate Shortbread Torte Recipe
Decadent chocolate dessert! I have been making this for over 15 years, and my family still requests it for the holidays!. Requires a springform pan!.
by K!.Senko
1 hour | 20 min prep | SERVES 10 2 cups flour
1/2 cup orange juice
1/16 lb butter, melted
7 ounces semisweet chocolate
1/3 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
1 3/8 teaspoons instant coffee
5 eggs
confectioners' sugar
Preheat oven to 350!.
Ready a 12 inch spring form pan!.
Mix 2 cups flour and melted butter!. Mixture will be moist!.
Using fingers, press dough over bottom and 1/2 inch up side of pan!.
Bake for 15 minutes!. It should look wet!. Prepare filling while crust is baking!.
Melt chocolate with orange juice and set aside!.
Mix, 1/3 cup flour, baking powder, salt and coffee!. Beat eggs and sugar for 3 minutes with electric beater or until lemon colored!.
Add melted chocolate and mix well!.
With wooden spoon, gently and quickly mix in dry ingredients!.
remove half baked crust and fill with mixture!.
Return to oven and bake at 350 for 35-40 minutes; or until a crust forms over the surface!.
Release sides of pan, crack crust and sprinkle with confectioner's sugar!.Www@FoodAQ@Com
Decadent chocolate dessert! I have been making this for over 15 years, and my family still requests it for the holidays!. Requires a springform pan!.
by K!.Senko
1 hour | 20 min prep | SERVES 10 2 cups flour
1/2 cup orange juice
1/16 lb butter, melted
7 ounces semisweet chocolate
1/3 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
1 3/8 teaspoons instant coffee
5 eggs
confectioners' sugar
Preheat oven to 350!.
Ready a 12 inch spring form pan!.
Mix 2 cups flour and melted butter!. Mixture will be moist!.
Using fingers, press dough over bottom and 1/2 inch up side of pan!.
Bake for 15 minutes!. It should look wet!. Prepare filling while crust is baking!.
Melt chocolate with orange juice and set aside!.
Mix, 1/3 cup flour, baking powder, salt and coffee!. Beat eggs and sugar for 3 minutes with electric beater or until lemon colored!.
Add melted chocolate and mix well!.
With wooden spoon, gently and quickly mix in dry ingredients!.
remove half baked crust and fill with mixture!.
Return to oven and bake at 350 for 35-40 minutes; or until a crust forms over the surface!.
Release sides of pan, crack crust and sprinkle with confectioner's sugar!.Www@FoodAQ@Com
serves 8-10
200 g shortbread biscuits
150 g butter, low fat spread or margarine
350 ml double cream
100 g icing sugar, sifted
250 g 72% cocoa chocolate
12 strawberries, hulled & halved
50 g blueberries
25 g redcurrants
2 tbsp strawberry jam
1 tbsp water
Line a 23cm (9") diameter springform tin with non-stick baking paper!.
2!. Put the biscuits in a plastic bag, squeeze out as much air as possible, tie up the top and crush the biscuits using something like a rolling pin!. Take care not to split the bag!.
3!. Put 75g of butter or alternative being used into a saucepan and gently melt!. When melted add the crushed biscuits and mix thoroughly together!. Tip into the prepared tin and level the biscuit base!. Press the biscuit firmly together using the back of a spoon!. Place in the fridge while making the filling!.
4!. Place 75g of butter or alternative into a bowl with the chocolate that has broken into pieces!. Put the bowl over a saucepan of gently simmering water (see picture), making sure that the base of the bowl does not touch the water!. Ensure that all the chocolate has melted and mixed thoroughly with the butter!.
5!. Place the cream or dairy free alternative into a large bowl and whisk until thickened slightly, and increased in volume!. Add the sifted icing sugar and beat well together!. The softer you leave the cream then the softer the finished filling will be!. So you can get completely different textures just by how much you whisk the cream!.
6!. Using a large metal spoon add 2 spoonfuls of the cream mix to the chocolate mix and gently fold together!. Then add the remaining cream to the chocolate mix and gently fold in until the mixture is fulled mixed and no marbling is present!.
7!. Pour the chocolate mix into the prepared tin and return to the fridge for at least 4 hours, overnight preferably!.
8!. Prepare the fruits ready for glazing!. Heat the strawberry jam with 1 tbsp of water (this will thin it slightly to make it easier for glazing the fruits)!. Dip the fruits into the glaze and then arrange on the top of the chocolate dessert!. Return to the fridge and chill for at least 1 hour before serving!.
9!. To serve, remove the springform tin carefully to avoid disturbing the fruits!. Gently peel off the baking paper from the sides and the base and place on a serving dish!.Www@FoodAQ@Com
200 g shortbread biscuits
150 g butter, low fat spread or margarine
350 ml double cream
100 g icing sugar, sifted
250 g 72% cocoa chocolate
12 strawberries, hulled & halved
50 g blueberries
25 g redcurrants
2 tbsp strawberry jam
1 tbsp water
Line a 23cm (9") diameter springform tin with non-stick baking paper!.
2!. Put the biscuits in a plastic bag, squeeze out as much air as possible, tie up the top and crush the biscuits using something like a rolling pin!. Take care not to split the bag!.
3!. Put 75g of butter or alternative being used into a saucepan and gently melt!. When melted add the crushed biscuits and mix thoroughly together!. Tip into the prepared tin and level the biscuit base!. Press the biscuit firmly together using the back of a spoon!. Place in the fridge while making the filling!.
4!. Place 75g of butter or alternative into a bowl with the chocolate that has broken into pieces!. Put the bowl over a saucepan of gently simmering water (see picture), making sure that the base of the bowl does not touch the water!. Ensure that all the chocolate has melted and mixed thoroughly with the butter!.
5!. Place the cream or dairy free alternative into a large bowl and whisk until thickened slightly, and increased in volume!. Add the sifted icing sugar and beat well together!. The softer you leave the cream then the softer the finished filling will be!. So you can get completely different textures just by how much you whisk the cream!.
6!. Using a large metal spoon add 2 spoonfuls of the cream mix to the chocolate mix and gently fold together!. Then add the remaining cream to the chocolate mix and gently fold in until the mixture is fulled mixed and no marbling is present!.
7!. Pour the chocolate mix into the prepared tin and return to the fridge for at least 4 hours, overnight preferably!.
8!. Prepare the fruits ready for glazing!. Heat the strawberry jam with 1 tbsp of water (this will thin it slightly to make it easier for glazing the fruits)!. Dip the fruits into the glaze and then arrange on the top of the chocolate dessert!. Return to the fridge and chill for at least 1 hour before serving!.
9!. To serve, remove the springform tin carefully to avoid disturbing the fruits!. Gently peel off the baking paper from the sides and the base and place on a serving dish!.Www@FoodAQ@Com