Best Nutty Fudge Torte Recipes

MACADAMIA FUDGE TORTE

Steps:

• Preheat oven to 350.
• Spray a 9" or 10" springform pan with Pam.
• In a small saucepan, combine condensed milk and chocolate chips.
• Heat on med-low setting til chocolate is melted, stirring occasionally.
• In a large bowl, combine cake mix, cinnamon and oil until crumbly.
• Place pears in a blender and blend until smooth.
• In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
• (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
• Spread batter evenly in prepared pan.
• Drop chocolate chip mixture by spoonfuls over the batter.
• Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
• Bake 45-50 minutes or until top springs back lightly when touched in center.
• (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
• Remove side of pan and cool.
• Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
• To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.

CHOCOLATE FUDGE TORTE

Steps:

• For Frosting:
• Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
• Meanwhile, prepare cake:
• Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
• Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
• Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
• Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
• Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.

RASPBERRY FUDGE TORTE

Steps:

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

HOLIDAY FUDGE TORTE WITH FUDGE NUT GLAZE

Steps:

• 1. Torte: Heat oven to 350^. Grease a 9-inch round baking pan; line bottom with parchment paper or waxed paper. Grease paper; flour paper and pan. Sift together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium' beat 3 minutes. Pour batter into prepared pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off paper. Cool completely. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. --- Fudge Nut Glaze: Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boil. Cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.