Chocolate torte recipes
Our top 3 of 4 Chocolate torte recipes
- Dark Chocolate Torte with Raspeberry Mousse
- Dark Chocolate Torte with Blackberry Coulis
- Chocolate Torte
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Dark Chocolate Torte with Raspeberry Mousse
by Chef Ella <3Viewed 1649 times
- First start on the mousse.
- 1. With a hand blender (you could just use a normal blender), blend the raspberries, lemon juice, yogurt, and sugar. Set to one side.
- 2. In a separate bowl, whisk the egg whites until stiff. Then gently fold into the raspberry mix.
- 3. Place the gelatin into the pan and cover with water about 1/2 cm above. Put the heat on low and melt the gelatin. Then mix this in with the raspberry mix.
- 4. Cover mix with cling film and set in fridge for about 3 hours.
- While it is setting, start on the torte.
- 1.Preheat the oven to 180c (gas mark 4). Grease a 23cm cake tin and line with grease proof paper.
- 2. Break up the chocolate into small pieces with the butter into a heat proof bowl. Set bowl over a deep pan of almost boiling water and melt. When fully melted, mix until smooth.
- 3. Meanwhile, beat the eggs and sugar with electric mixer in a large bowl until the mixture has increased in volume. It should leave a trail on the top for about 7 seconds when the beaters are lifted out.
- 4. Fold in the melted chocolate to the whisked mixture. Gradually sift the flour over mix and fold until just combined.
- 5. Turn mix into the cake tin, spreading flat as possible. Bake for 15- 20 minutes until the top feels firm to the touch. Leave to cool.
- 6. Remove cake from tin and sift icing sugar decoratively on top. This cake can be kept refrigerated for 2-3 days. When ready to serve, pipe the mousse decoratively by the side of a slice. If you don't have a piping bag, cut a corner 1/2 cm away from corner and spoon mousse into bag so it can be squeezed out.
- 170g (6oz) Dark Chocolate (70% cocoa solids)
- 75g (2½ oz) Unsalted Butter
- 4 Eggs
- 100g (3½ oz) Light Muscovado sugar
- 30g Plain Flour
- 1-2 cups Raspberries
- 2 tbsp sugar (add more to taste)
- ½ lemon juice
- 4 oz Raspberry flavoured yogurt
- 6 oz Mascarpone Cheese
- 2 Egg Whites
- 3 sheets Gelatin (optional but may turn out with yogurt-y effect)
Dark Chocolate Torte with Blackberry Coulis
by JacquieViewed 4532 times
- 1. Heat oven to 180c.
- 2. Grease 9" springform pan with margarine and line bottom with parchment.
- 3. Melt 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.
- 4. Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour into prepared tin.
- 5. Bake torte until dry and cracked on top and tester inserted into centre comes out with some moist batter attached, about 40 minutes.
- 6. Cool in pan on rack 1 hour (centre will fall).
- 7. Using spatula, press raised edges so top is level. Remove from tin take off bottom of tin and parchment and allow torte to cool completely.
- 8. Stir remaining 1 cup chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).
- 9. Allow to cool and then pour glaze into centre 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.)
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- 1 Cup Salted Margarine
- 16 Oz Dark Chocolate Chips
- ¼ Cup Unsweetened Cocoa Powder
- 1 Tsp Instant Coffee Powder
- 5 Large Eggs
- 1 Cup Sugar
- Blackberry Coulis
- Fresh Mint Sprigs
- Fresh Blackberries
by staceyibbotsonViewed 1017 times
- Start by pre-heating the oven to 160degreesC/gas3 and grease an 8" spring form cake tin
- Then blitz the Biscuits and mix thoroughly with the melted Butter and press into the tin and leave in the fridge to cool for at least 30 minutes
- Put 2/5 of the Icing sugar into a saucepan with the Water on a medium heat until the sugar has dissolved
- Then add the Chocolate and Butter to the pan and heat until everything has melted - leave to cool
- Seperate the Eggs and whisk the Whites half way and add the last of the Icing sugar and the Cider vinegar, then whisk to the full
- Add the yolks to the Chocolate mixture then mix in a spoonful of the Whites to loosen the mixture
- Fold in the rest of the Whites and pour into prepared tin and bake for 50 minutes
- Leave to cool in the tin then cut into slices
- 250g Digestive biscuits
- 125g Unsalted butter, melted
- 100g Icing sugar
- 5tbsp Water
- 250g Dark chocolate
- 150g Butter, softened
- 4 Eggs, seperated
- 1tbsp Cider vinegar
Charlottes Chocolate Truffle Torte
by chazfisher1995Viewed 219 times
- 1) grease a 10 inch springform tin and sprinkle crushed biscuits over the base of the tin.
- 2) melt together the chocolate, liquid glucose and rum. Once melted allow to cool for 5 mins or until just warm.
- 3) beat cream until only very slightly thickened, fold half in to the chocolate mixture then fold that in to the rest of the cream.
- 4) spread over crushed biscuits, cover with cling film and chill overnight.
- 5) the next day tip upside down and remove from tin, dust with cocoa powder and serve with double cream
- 5 tbsp liquid glucose
- 2/3 tbsp Rum
- 450g Dark Chocolate
- 570ml double cream
- 75g Amaretti biscuits. crushed