SACHER TORTE
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.
Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE APRICOT TORTE
This delicious torte is easy to put together and looks very pretty with its' alternating layers of apricot and chocolate. This is one of my favorite cake recipes that I've made many times over.
Provided by Carrie Ann
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
- Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
- Fold into yolk mixture.
- Gradually fold in flour.
- Divide batter between 3 greased and floured 9-inch round cake pans.
- Bake at 350 for 15 minutes or until golden.
- Cool in pans for 5 minutes; remove to wire racks to cool.
- BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
- Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
- Cool completely.
- Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
- Finely chop the apricots; drain and place in a bowl.
- Stir in preserves and set aside.
- Split each of the cakes into two horizontal layers.
- Place one on a serving plate.
- Spread with 2/3 cup buttercream.
- Top with another cake layer and 2/3 cup apricot filling.
- Repeat these layers twice.
- Cover and refrigerate at least 3 hours before serving.
- Garnish with choclate curls before serving if desired.
CHOCOLATE APRICOT TART
Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield One 9-inch tart
Number Of Ingredients 16
Steps:
- For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
- Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
- For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
- 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
- Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
- Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.
CHOCOLATE APRICOT PECAN TORTE
This recipe comes from an old Bon Apetite magazine. My dear friend's boyfriend baked this torte for her birthday one year and after I had the honor of tasting it -- I told her she that she had my blessing to marry him. They have now been married for over 20 years so I guess I was right!!! I am placing this recipe here for safe keeping. This is the second time I have had to request the recipe from my friend and I promised to place it somewhere safe and secure.
Provided by DailyInspiration
Categories Dessert
Time 2h
Yield 14-16 serving(s)
Number Of Ingredients 19
Steps:
- For cake: Heat cognac in medium saucepan until just hot. Remove from heat and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any soaking liquid for glaze.
- Preheat oven to 375 degrees. Butter an 8 1/2 inch springform pan with one tablespoon butter. Dust with 3 tablespoons breadcrumbs. Using electric mixer, cream butter until light and fluffy. Gradually beat in sugar. Beat in eggs one at a time (mixture may look curdled). Add chocolate and vanilla. Mix in 2/3 cup breadcrumbs. Combine pecans and flour and blend into batter. Fold in apricots. Spoon batter into prepared pan. Bake until tester, inserted into middle, comes out clean - about 50 minutes. Cool in pan on rack.
- Run knife around edge of cake. Invert onto platter. Slide sheets of waxed paper under edges of cake.
- For icing: Stir cocoa powder, sugar, whipping cream and butter in top of double boiler over simmering water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5 minutes, stirring occasionally.
- Pour icing over cake , tilting cake to cover evenly. Using thin flat spatula, spread icing over top and sides of cake. Refrigerate until icing is firm.
- For glaze: Add enough cognac to soaking liquid reserved from apricots to measure 2 tablespoons. Combine with jam in heavy saucepan. Stir over medium-low heat until melted. Strain through fine sieve into small bowl. Cool until tepid, approximately 5 minutes.
- Pour glaze over top of cake. Using thin metal spatula, spread evenly -- do not let any drip down sides of cake. Arrange pecans around upper edge of cake, ends touching. Discard wax paper. Refrigerate cake until glaze is set. Cake can be prepared up to one day in advance.
CHOCOLATE PECAN TORTE WITH RASPBERRY CREAM & CHOCOLATE GLAZE
Chocoholics rejoice! This rich dessert is all-out decadent, while looking oh so elegant. Sure to impress! Easy to make, but you need to allow for some chilling/cooling time (not included in times above). Can substitute strawberries for raspberries. In fact, put some chocolate covered strawberries on top for a really nice touch. Recipe is from the one of those supermarket aisle mini cookbooks called Better Homes and Gardens Ultimate Chocolate Desserts.
Provided by Wish I Could Cook
Categories Tarts
Time 1h7m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 14
Steps:
- TORTE:.
- Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
- Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
- Stir in melted chocolate.
- Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
- Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
- Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
- RASPBERRY/STRAWBERRY CREAM FILLING:.
- Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
- Beat in 1/3 cup preserves.
- DOUBLE CHOCOLATE GLAZE:.
- In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
- Cool until it thickens slightly but is still pourable.
- ASSEMBLY:.
- Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
- Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
- Enjoy!
Nutrition Facts : Calories 925.8, Fat 64.2, SaturatedFat 26.6, Cholesterol 212.2, Sodium 245.2, Carbohydrate 89.8, Fiber 6.4, Sugar 79.7, Protein 9.6
PECAN-APRICOT TORTE
A drum-shaped nut grinder is the best tool for grinding pecans. You can also use a food processor; add one tablespoon of the flour, and process in pulses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter and flour a 9-inch springform pan. Toast pecans for 5 to 6 minutes, or until they release their aroma. Cool completely, and grind to a fine powder. Place in a bowl; combine with flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with half the granulated sugar until mixture is thick and pale and holds a 1-second ribbon. Beat in vanilla, and set aside.
- In a clean bowl, whip egg whites until they just hold stiff peaks. Add remaining sugar; beat until stiff peaks form again.
- Stir 1 cup of the whites into yolk mixture. Place a quarter of remaining whites on top, and sprinkle with a quarter of the flour-nut mixture. Fold in quickly. Repeat until both flour and whites are used up. Turn batter into pan, and bake until a cake tester comes out clean, about 35 minutes. Cool in pan on a wire rack for 10 minutes, then unmold.
- When cake is completely cool, invert and split into two layers with a serrated knife. Warm preserves; spoon 1 1/2 cups onto bottom layer. Replace top layer. Strain remaining preserves, and brush onto sides. Decorate cake with confectioners' sugar. Note: To make a chunkier preserve filling, simmer 1/2 cup dried apricots cut in pieces in water until soft, and add to warm preserves.
CHOCOLATE PECAN TORTE
This impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it's worth the effort. -Lois Schlickau, Haven, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,
Nutrition Facts : Calories 418 calories, Fat 25g fat (12g saturated fat), Cholesterol 169mg cholesterol, Sodium 209mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
APRICOT ALMOND TORTE
This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.
Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
CHOCOLATE-PECAN TORTE
Provided by Joyce Carol Oates
Categories Food Processor Mixer Chocolate Citrus Dairy Egg Nut Dessert Bake Vegetarian Tree Nut Pecan Winter Birthday Party Sour Cream Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. and butter two 8- by 2-inch round cake pans. Line each pan with a round of wax paper and butter paper.
- Make cake layers:
- In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
- Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
- While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
- Make filling:
- In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
- Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
- Make frosting:
- Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
- Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
- Serve torte chilled or at room temperature.
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