Best Warm Chocolate Honey Torte Recipes

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CHOCOLATE HONEY ALMOND TART



Chocolate Honey Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h42m

Yield 6 to 8 servings

Number Of Ingredients 6

1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
9 chocolate graham crackers, 5 1/2-ounces total
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the bottom and sides of a 9-inch springform pan.
  • Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
  • In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
  • Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)



Warm Dark Chocolate Torte (a dessert to die for!) image

The "Witchery" restaurant in Edinburgh is located in a building (near Edinburgh Castle) where the "Old Hell Fire Club" held their meetings. Warm Dark Chocolate Torte is one of the most heavenly (and most expensive!) desserts on the menu. This is one of the most elegant and exquisite sweets that you will ever eat or serve to family or dinner guests

Provided by Millereg

Categories     Sauces

Time 55m

Yield 4 of the most delicious tortes that you have ever ta, 4 serving(s)

Number Of Ingredients 12

2 teaspoons confectioners' sugar
3 tablespoons superfine sugar
2 large egg whites
1/2 cup chocolate pastry cream (see following recipe and directions)
1 cup blackberries or 1 cup pitted cherries (, or any fresh berries that you like!)
2 tablespoons cornstarch
8 ounces milk
1/2 vanilla bean, split lengthwise
1 large egg
1 large egg yolk
3 tablespoons sugar
1 ounce dark semi-sweet chocolate, grated

Steps:

  • -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
  • Place the cornstarch in a small nonstick saucepan.
  • Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
  • Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
  • Bring the mixture to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and cook for 1 minute.
  • Remove from the heat.
  • In a small bowl, beat together the egg, egg yolk, and sugar.
  • Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
  • Beating constantly, add the egg mixture to the milk mixture in the saucepan.
  • Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
  • Strain through a very fine sieve into a clean bowl.
  • Mix in the grated chocolate.
  • (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
  • -----TOMAKE THE WARM CHOCOLATE TORTE-----.
  • Spray 4 (4-oz.) ramekins with nonstick spray.
  • Lightly dust the interior of the ramekins with confectioners’ sugar.
  • Preheat the oven to 350°F.
  • Place the egg whites in a medium bowl.
  • Beat with an electric mixer on medium speed until foamy.
  • Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
  • Fold in the pastry cream.
  • Transfer to a pastry bag fitted with a star tip.
  • Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
  • Divide the berries over the meringue.
  • Pipe 2 additional circles of meringue over the berries.
  • Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
  • Serve warm.

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