Best French Quarter Chocolate Torte Recipes

CHOCOLATE ECLAIR TORTE

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline. , Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside., For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate., For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers.

FRENCH QUARTER CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees. Position rack in center of oven. Line a 9- or 10-inch springform pan with parchment paper and spray lightly with vegetable oil.
• Combine the molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla in a small saucepan. Stir well and place over medium heat until melted and syrupy; do not boil. Remove from the heat and set aside.
• Place the egg yolks in a small bowl and beat with an electric mixer until they are thick and lemon colored, about 2 minutes. Slowly beat in the syrup. Continue beating until the mixture is the consistency of thick cream.
• In a medium bowl, stir together the ground almonds and bread crumbs. Sift in the cocoa and stir to mix well. With a rubber spatula, fold the cocoa mixture into the yolk mixture. Set aside.
• Place the egg whites in a large, grease-free bowl. Using an electric mixer on medium speed, beat the egg whites until frothy. Add the salt and the cream of tartar, increase speed to high, and beat until stiff peaks form. With a large rubber spatula, fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then gently fold in the remaining egg whites.
• Spoon the batter into the prepared pan. Bake until a thin wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 20 to 25 minutes. Place on a wire rack to cool completely. Remove the sides of the pan, invert the cake and peel off the parchment paper. Turn the cake right side up and sift confectioners' sugar over the top if desired.