Welcome to MyDish!
Why not look at other by clicking here!

Chocolate torte recipes

Our top 3 of 4 Chocolate torte recipes

Dark Chocolate Torte with Raspeberry Mousse Recipe at MyDish

0
based on 0 reviews

RATE THIS

Dark Chocolate Torte with Raspeberry Mousse

by Chef Ella <3

by Chef Ella <3Viewed 1651 times


    Description

    Sharp but Sweet and Fluffy Raspberry Mouse Complements a Rich Dark Chocolate Torte

    Method

    1. First start on the mousse.
    2. 1. With a hand blender (you could just use a normal blender), blend the raspberries, lemon juice, yogurt, and sugar. Set to one side.
    3. 2. In a separate bowl, whisk the egg whites until stiff. Then gently fold into the raspberry mix.
    4. 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.
    5. 4. Cover mix with cling film and set in fridge for about 3 hours.

    6. While it is setting, start on the torte.

    7. 1.Preheat the oven to 180c (gas mark 4). Grease a 23cm cake tin and line with grease proof paper.
    8. 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.
    9. 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.
    10. 4. Fold in the melted chocolate to the whisked mixture. Gradually sift the flour over mix and fold until just combined.
    11. 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.
    12. 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.

    Be the first to comment

    Add comment

    Ingredients

    • 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 Recipe at MyDish

    4
    based on 3 reviews

    RATE THIS

    Dark Chocolate Torte with Blackberry Coulis

    by Jacquie

    by JacquieViewed 4532 times


      Description

      Very easy to make and delicious. It is really rich and fudge-like and especially excellent with the fresh blackberries and the coulis.

      Method

      1. 1. Heat oven to 180c.

      2. 2. Grease 9" springform pan with margarine and line bottom with parchment.

      3. 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. 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. 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. 6. Cool in pan on rack 1 hour (centre will fall).

      7. 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. 8. Stir remaining 1 cup chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).

      9. 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.)

      1 Comments

      • by Anett

        Anett  Mon Oct 10 2011   • Reply

        This is an amazing chocolate torte - I tried it last night while looking for a nice chocolate torte to make for my mates next Saturday night at our dinner party - this also went down well with my man - just one piece left today to have with my cuppa at work - sooo excited - lol - we must get out more!

      Add comment

      Ingredients

      • 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
      Chocolate Torte Recipe at MyDish

      3
      based on 1 reviews

      RATE THIS

      Chocolate Torte

      by staceyibbotson

      by staceyibbotsonViewed 1017 times


      Description

      This tastes much like a cheesecake, but without the cheese! & a little more complicated - but it is definitely worth it!

      Method

      1. Start by pre-heating the oven to 160degreesC/gas3 and grease an 8" spring form cake tin

      2. 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

      3. Put 2/5 of the Icing sugar into a saucepan with the Water on a medium heat until the sugar has dissolved

      4. Then add the Chocolate and Butter to the pan and heat until everything has melted - leave to cool

      5. 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

      6. Add the yolks to the Chocolate mixture then mix in a spoonful of the Whites to loosen the mixture

      7. Fold in the rest of the Whites and pour into prepared tin and bake for 50 minutes

      8. Leave to cool in the tin then cut into slices

      Be the first to comment

      Add comment

      Ingredients

      • 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 Recipe at MyDish

      5
      based on 1 reviews

      RATE THIS

      Charlottes Chocolate Truffle Torte

      by chazfisher1995

      by chazfisher1995Viewed 219 times


        Description

        Decadent and naughty, this rich chocolate dessert is perfect for any occasion. Don't give this to the kids, they'll soon be hooked!

        Method

        1. 1) grease a 10 inch springform tin and sprinkle crushed biscuits over the base of the tin.
        2. 2) melt together the chocolate, liquid glucose and rum. Once melted allow to cool for 5 mins or until just warm.
        3. 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. 4) spread over crushed biscuits, cover with cling film and chill overnight.
        5. 5) the next day tip upside down and remove from tin, dust with cocoa powder and serve with double cream

        Be the first to comment

        Add comment

        Ingredients

        • 5 tbsp liquid glucose
        • 2/3 tbsp Rum
        • 450g Dark Chocolate
        • 570ml double cream
        • 75g Amaretti biscuits. crushed