Best Chocolate Passion Torte Recipes
CHOCOLATE PASSION TORTE
I mean.... pure chocolate decadence! The whipped cream frosting on top is simply to die for. We decorated with chocolate ice cream topping and it worked like a charm.
Provided by Lori Anderson
Categories Other Desserts
Time 1h50m
Number Of Ingredients 13
Steps:
- 1. Combine brownie mix ingredients (eggs, oil, water) according to directions on the package. Add 1 cup of the chopped Oreo cookies; Mix well.
- 2. Bake in greased 10" springform pan 43-50 minutes - until middle is almost set. Cool at least one hour.
- 3. FROSTING: In a saucepan on low heat, mix 4 tablespoons of water, 1/2 cup of sugar and 1/4 cup of cocoa until sugar dissolves.
- 4. Put 2 tablespoons of water in a small dish. Add 1 1/2 tsp of gelatin. Stir and let stand 1 minute.
- 5. Add gelatin mixture to cocoa mixture; stir. Let stand until room temp.
- 6. Whip cream until stiff peaks form. Fold in cocoa mixture and blend well.
- 7. Add remaining chopped cookies. Spoon over brownie.
- 8. Decorate with liquid unsweetened chocolate and/or strawberries, if desired. Refrigerate at least two hours before serving. Enjoy!!! (Store any leftovers in fridge.)
CHOCOLATE AND PASSIONFRUIT LAYER CAKE
Chocolate cake is a beautiful thing on its own, but adding a thick layer of sharp passionfruit curd undercuts the heavy richness and balances the sweetness-which dangerously means that one slice is no longer enough...
Provided by Martha Collison
Categories HarperCollins Cake Dessert Bake Chocolate Passion Fruit Milk/Cream Dark Chocolate Birthday
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
- Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
- Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
- Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
- Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
- To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.
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