Best Elegant Chocolate Torte Recipes
ELEGANT CHOCOLATE TORTE
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. -Lois Gallup Edwards, Woodland, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
Nutrition Facts : Calories 456 calories, Fat 20g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 367mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
ELEGANT CHOCOLATE ANGEL TORTE
Impress your company with this beautiful torte. Delicious chocolate angel food cake layered with a strawberry whipped cream mixture. Cooking time may vary depending on the angel food cake mix you have.
Provided by Crafty Lady 13
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
- Move oven rack to lowest position.
- Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
- Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
- Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
Nutrition Facts : Calories 139.1, Fat 2.3, SaturatedFat 1.9, Cholesterol 0.3, Sodium 210, Carbohydrate 27.5, Fiber 0.8, Sugar 15.5, Protein 3.5
ELEGANT CHOCOLATE TORTE
From a Hershey's cookbook.
Provided by Chrystal Cackler @journeyrock92
Categories Chocolate
Number Of Ingredients 17
Steps:
- Beat eggs in large mixer bowl until foamy. Gradually add sugar; continue beating until thick and lemon colored, about 5 minutes. Blend in vanilla. Thoroughly combine flour and cocoa; gradually fold into egg mixture with rubber scraper. Fold in slightly cooled butter with rubber scraper until well blended.
- Divide batter evenly between three greased and floured 8 inch layer pans. Bake at 350 for 15 minutes or until cake springs back when touched lightly. Cool 5 minutes; remove from pans. Cool completely.
- Meanwhile, prepare Peanut Butter Cream Filling: Place marshmallows, peanut butter chips, and milk in top of double boiler over hot, not boiling, water. Stir until marshmallows and chips are melted and mixture is smooth; cool to lukewarm. Whip cream in chilled bowl until stiff; fold in vanilla and lukewarm peanut butter mixture. Chill thoroughly.
- Spread top surface of each layer with 2 tablespoons apricot preserves. Place on cake layer, apricot side up, on serving plate. Spread a third of the Peanut Butter Cream Filling over preserves. Set second layer, apricot side up, on top of the first layer; spread with a third of the filling. Top with third layer; spread top with remaining filling. Refrigerate until serving time. Just before serving, arrange fruits decoratively on top and around base of cake.
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