NO-FLOUR CHOCOLATE CHESTNUT TORTE
I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from rec.food.recipes, and it is originally from betterbaking.com. I cannot wait to try it. Looks fantastic.
Provided by basia1
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Note: Available in larger supermarkets, ethnic stores and European groceries.
- Chestnut puree and chestnut cream are usually imported from France.
- Either product will work well in this recipe.
- Preheat oven to 350 degrees F.
- Line a 9 or 10-inch springform pan with a circle of baking parchment.
- Cake: Prepare melted chocolate.
- Set aside and allow to cool to room temperature.
- Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
- Add vanilla, egg yolks and melted chocolate.
- Blend well.
- In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
- Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
- Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
- Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
- Spoon into prepared pan and bake until done, 35-45 minutes.
- Cake rises somewhat and looks dry and slightly cracked on top when done.
- Middle should be soft but firm.
- Cool in pan for 20 minutes, then remove to a wire.
- rack.
- Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
- Remove from heat and stir briskly, using a wire.
- whisk, until all of the chocolate melts.
- Invert cake on a wire cake rack placed on a cookie sheet.
- Pour glaze over cake, using a metal spatula to spread.
- Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
FLOURLESS CHOCOLATE TORTE
Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #oven #dinner-party #holiday-event #romantic #cakes #chocolate #dietary #low-sodium #valentines-day #low-in-something #taste-mood #sweet #equipment #number-of-servings #presentation #served-cold
You'll also love