Best Blackberry Torte Recipes

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DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS



Dark Chocolate Torte with Spiked Blackberry Coulis image

Provided by Miriyam Glazer

Categories     Coffee     Chocolate     Egg     Dessert     Bake     Passover     Blackberry     Spring     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

2 2/3 cups semisweet chocolate chips (16 ounces), divided
1 cup (2 sticks) salted margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
5 large eggs
1 cup sugar
Spiked Blackberry Coulis
Fresh mint sprigs
Fresh blackberries (optional)

Steps:

  • Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 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.
  • Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
  • Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
  • Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center 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.)
  • Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

BLACKBERRY CUSTARD TORTE



Blackberry Custard Torte image

Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 large egg
FILLING:
3 egg yolks
2 cups sour cream
1/2 cup sugar
1/4 teaspoon vanilla extract
4 cups fresh or frozen blackberries, drained, divided
Whipped cream

Steps:

  • In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

BLACKBERRY BROWNIE TORTE



Blackberry Brownie Torte image

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.) package Pillsbury® Sugar Free Chocolate Fudge Brownie Mix
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup Smucker's® Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish
1 large egg
3/4 cup sugar free frozen whipped topping, thawed
2 tablespoons Smucker's® Sugar Free Hot Fudge Topping, for garnish

Steps:

  • 1. HEAT oven to 350 degrees F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
  • 2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
  • 3. SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

WALNUT-BLACKBERRY TORTE WITH MOCHA BUTTERCREAM



Walnut-Blackberry Torte with Mocha Buttercream image

Categories     Berry     Chocolate     Nut     Dessert     Bake     Blackberry     Walnut     Winter     Gourmet     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

For cake layers
1 1/2 cups walnuts (6 oz)
1/3 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
6 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
For jam filling
1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 tablespoon water
3/4 cup strained blackberry preserves (from 1 cup with seeds)
Mocha buttercream
Special Equipment
a pastry bag fitted with an 3/4-inch plain tip

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax or parchment paper. Butter paper.
  • Pulse walnuts in a food processor until finely chopped (do not allow to become a paste) and stir together with flour in a bowl.
  • Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer until pale and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Stir in nut mixture by hand.
  • Beat egg whites with salt with cleaned beaters in another bowl at medium speed until they hold soft peaks. Add remaining 1/3 cup sugar and beat at high speed until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in baking pan, smoothing top. Bake in middle of oven until center is set and top is pale golden, 25 to 30 minutes. Cool cake in pan on a rack. Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.
  • Reinvert cake onto a cutting board. Trim about 1/4 inch from each side of cake with a sharp knife, then cut cake crosswise into 4 equal rectangles (each about 9 by 3 1/2 inches). Line baking sheet with wax or parchment paper and transfer cake to baking sheet, arranging layers side by side, touching.
  • Make jam filling:
  • Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. Heat strained preserves in a double boiler or a metal bowl set over a saucepan of simmering water until warm, then add gelatin mixture and stir until dissolved, about 2 minutes. Remove bowl from heat and set in a larger bowl of ice water. Cool, stirring occasionally, until cold, 5 to 10 minutes.
  • Spread jam evenly over cake layers and chill until set, about 1 hour.
  • Assemble cake:
  • Reserve the nicest-looking cake layer for top. Put 1 cake layer, jam side up, on a cake platter and spread with 1/3 cup buttercream. Top with second cake layer, jam side up, and spread with 1/3 cup buttercream. Top with third layer, jam side up, and spread with 1/3 cup buttercream. Top with reserved cake layer, jam side up. Frost sides of cake with about 1 cup buttercream. Transfer remaining buttercream to pastry bag and pipe a decorative border around top edge of cake.

BLACKBERRY BROWNIE TORTE



Blackberry Brownie Torte image

This came from the Smucker's web site. I hope to be able to make this the next time my hubby is in town. He loves chocolate desserts, and I love blackberries, so this should be a good combination. When I get a chance, I will run it through the recipe analyzer, and post the nutrition information in a comment. It looks like it may...

Provided by Susan Feliciano

Categories     Chocolate

Time 55m

Number Of Ingredients 7

no-stick cooking spray
12.35 oz pkg sugar free chocolate fudge brownie mix
3 Tbsp vegetable oil
1/2 c smucker's sugar free seedless blackberry jam, plus 2 tablespoons for garnish
1 large egg
3/4 c sugar free frozen whipped topping, thawed
2 Tbsp smucker's sugar free hot fudge topping, for garnish

Steps:

  • 1. Heat oven to 350 degrees. Coat a 9-inch springform pan with no-stick spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes by hand. Spread in prepared pan.
  • 2. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
  • 3. Spread whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

FROZEN BLACKBERRY AND MERINGUE TORTE



Frozen Blackberry and Meringue Torte image

Categories     Cake     Milk/Cream     Egg     Fruit     Dessert     Bake     Passover     Blackberry     Spring     Kosher     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Meringues:
Matzo cake meal
6 large egg whites
1 1/4 cups sugar
Sabayon and sauce
2 1-pound bags frozen unsweetened blackberries
1 3/4 cups sugar
2/3 cup Passover blackberry wine
8 large egg yolks

Steps:

  • For meringues:
  • Position racks in upper and lower thirds of oven and preheat to 200°F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.
  • Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.
  • For sabayon and sauce:
  • Place 6 cups frozen berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.
  • Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160°F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.
  • Place 1 layer of meringues on bottom of 9-inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)
  • Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve.

BLACKBERRY CUSTARD TORTE



BLACKBERRY CUSTARD TORTE image

Categories     Berry     Breakfast

Yield 10-12 servings

Number Of Ingredients 12

For Crust:
1 cup all-purpose flour
1/2 cup sugar
11/2 teaspoons baking powder
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg, lightly beaten
For Custard:
2 cups sour cream
1/2 cup sugar
1/4 teaspoon vanilla
3 large egg yolks
4 cups (3-4 small boxes) blackberries, picked over

Steps:

  • Make crust: In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, baking powder, and butter until mixture resembles meal. Add half of egg and toss or pulse until incorporated, adding remaining egg if necessary to just form a dough. Form dough into a disk and chill, wrapped in wax paper, 1 hour. Make custard: In a bowl whisk together all custard ingredients until smooth. Assemble torte: Preheat oven to 325 degrees and butter a 9-inch springform pan. Wrap foil around bottom and halfway up side of pan. On a lightly floured surface roll out dough into an 11-inch round and fit it into bottom and 2 inches up side of prepared pan, using your fingertips to press into place. Arrange 2 cups blackberries on crust and pour custard over top. Bake torte in middle of oven 1/12 hours, or until custard is set, and cool in pan on rack. Remove side of pan and top torte with remaining 2 cups blackberries.

NEW ENGLAND BLACKBERRY "TORTE"



New England Blackberry

Provided by Peter Wayne Gagnon

Categories     Berry     Dessert     Bake     Picnic     Quick & Easy     Blackberry     Cornmeal     Vanilla     Summer     Cinnamon     Gourmet     North Carolina

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup plus 1 tablespoon sugar
2 large eggs
1 teaspoon vanilla
1 pint (2 cups) blackberries
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 350°F.
  • Sift cornmeal through a fine sieve, discarding any coarse grit (there may be 1 to 2 tablespoons grit). Resift cornmeal through fine sieve with baking powder and salt, discarding any coarse grit in sieve (up to 1 tablespoon more).
  • Beat together butter and 1 cup sugar with an electric mixer until light and fluffy. Stir in cornmeal mixture, then beat in eggs and vanilla until well blended.
  • Spread batter in a buttered 9 1/2-inch deep-dish glass or ceramic pie plate or gratin dish.
  • Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries.
  • Bake "torte" in middle of oven until top is crusty (berries sink to bottom during baking) and a tester inserted in center comes out clean, about 1 hour.
  • Serve warm.

BLACKBERRY BROWNIE TORTE



Blackberry Brownie Torte image

How to make Blackberry Brownie Torte

Provided by @MakeItYours

Number Of Ingredients 7

•Crisco® Original No-Stick Cooking Spray
•1 (12.35 oz.) package Pillsbury® Sugar Free Chocolate Fudge Brownie Mix
•3 tablespoons Crisco® Pure Vegetable Oil
•1/2 cup Smucker's® Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish
•1 large egg
•3/4 cup sugar free frozen whipped topping, thawed
•2 tablespoons Smucker's® Sugar Free Hot Fudge Topping, for garnish

Steps:

  • HEAT oven to 350°F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.2BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.3SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

BLACKBERRY TORTE



Blackberry Torte image

Number Of Ingredients 13

4 cups fresh blackberries divided
whipped cream
CRUST:
1/2 cup cold butter cut into small pieces
1/2 cup sugar
1 1/2 teaspoons baking powder
1 cup flour
1 egg
CUSTARD FILLING:
4 eggs yolks
2 cups sour cream (may use yogurt instead)
1/2 cup sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees CRUST: In a large bowl combine baking powder and flour. With a pastry blender, cut butter into flour mixture until particles resemble coarse crumbs. Stir in egg until dough forms a ball. Press dough onto the bottom and 2 inches up the sides of an ungreased 9-inch spring form pan set aside. CUSTARD FILLING: In a medium bowl, beat together egg yolks, sour cream or yogurt, sugar, and vanilla extract just until combined.ASSEMBLE TORTE: Sprinkle 2 cups blackberries over prepared crust. Carefully pour Custard Filling over the blackberries. Bake approximately 90 minutes or until center is almost set. Remove from oven and cool on a wire rack (center of torte will fall).To serve, (Torte is best served warm.) remove sides of spring form pan and place on a large platter or cut into serving-size pieces. Top with remaining blackberries and whipped cream.

Nutrition Facts : Nutritional Facts Serves

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