Best Chocolate Torte No Baking Recipes
NO-BAKE CHOCOLATE TORTE
Here's a delightful dessert that only looks like you fussed all day. With its attractive appearance and wonderful taste, no one will know that you saved time by spreading an easy-to-prepare frosting on a store-bought pound cake.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,
Nutrition Facts : Calories 511 calories, Fat 38g fat (23g saturated fat), Cholesterol 181mg cholesterol, Sodium 215mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
NO-BAKE CHOCOLATE TART
You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 10
Steps:
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
- Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.
Nutrition Facts : Calories 487 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE NO-BAKE TORTE
Another recipe found in my recipe treasure chest. I have not made it yet, but my neighbor did, and it was a cool and delicious desert. Great in the summer time.. ...Who wants a hot oven then. So quick and easy, please plan on refrigerating it for 8 hours or overnight. Makes a beautiful presentation! If there is a chocolate...
Provided by Nancy J. Patrykus
Categories Other Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Lightly coat an 8x3-in. spring form pan with non stick spray. Slice each cake into seven 1/4 inch rounds. Arrange 2 rows around side of pan. Fit remaining slices to cover bottom of pan.
- 2. Beat cream cheese and 1/4 cup sugar in a large bowl, beat with mixer on medium speed until smooth and fluffy. Prepare both boxes as directed on packages, using only one cup of cold water total instead of milk.
- 3. Fold 1/4 cup of the mouse into the cream cheese mixture until no white streaks remain. Fold in remaining mouse until blended. Spoon into the lined pan. Cover and refrigerate 8 hours or over night. To serve, remove pan sides. If you desire, top off slices with whipped cream.
CHOCOLATE TORTE - NO BAKING
This torte is like rich soft dark chocolate that can be served plain with raspberrys/ other fruit to temper the sweetness. Alternatively a flavouring can be added to the mixture before pouring into the mould to add intrest such as crystallised ginger or orange extract etc. Everybody I've served this to has requested the recipe and it's so easy and quick to make and serve you should really try it out! Also perfect for dinner parties as it can be made a few days in advance and just stored in the fridge until needed.
Provided by Little ghostie
Categories Dessert
Time 12h15m
Yield 1 dish, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold.
- Measure out the butter and chocolate and chop up ready for adding later.
- Put the cream, sugar and salt in a pan and bring slowly to near boiling stirring constantly. You should see small bubbles at the edges of the pan.
- Add the butter and chocolate and stir well until melted. Then add any other flavourings if desired (eg ginger etc) (optional).
- Pour into prepared dish and chill in fridge overnight or until set (at least 7 hours I'd guess).
- When set torte can be turned carefully onto serving dish where it will sit firm and not ooze. You can then decorate with cream / fruit / drizzled white chocolate (optional).
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