Best Warm Dark Chocolate Torte A Dessert To Die For Recipes

DARK CHOCOLATE TORTE

Steps:

• 1. Preheat oven to 350 degrees. In food processor, place chocolate, coffee, and sugar. Process approx. 30 seconds (until very finely ground).
• 2. While still in food processor, add boiling water. Continue to process until chocolate is melted.
• 3. Add butter, process until well blended.
• 4. Add eggs and vanilla, process until smooth.
• 5. Butter bottom & sides of a 9 x 2.5" round springform pan. Line bottom of pan with wax paper & butter paper.
• 6. Transfer batter into pan and smooth bottom. Bake for 50 min, cool on wire rack for 30 min, cover and cool in refrigerator for at least 4 hours before serving.
• 7. RASPBERRY COULIS: Cook berries & sugar in a saucepan over medium heat until sugar is dissolved (do not boil). Strain mixture & add water if needed to reach desired consistency.

SOUTHERN CHOCOLATE TORTE

Steps:

• In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 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., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.

DARK CHOCOLATE PECAN TORTE

Steps:

• Remove the side from an 8" springform pan.
• Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
• Attach side to bottom of the springform pan, making sure paper is secured to the pan.
• Trim paper to just beyond edge of pan.
• Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
• Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
• Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
• Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
• Beat with an electric mixer on medium speed until well mixed.
• Add egg yolks, one at a time, beating well after each addition.
• Beat in flour and water on low speed, just until combined.
• Stir in the 3/4 cup pecans.
• Thoroughly wash beaters.
• In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
• Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
• Carefully fold the remaining egg white mixture into the chocolate mixture.
• Pour batter into prepared pan.
• If using the springform pan, place it in a shallow baking pan on the oven rack.
• If using the 9" baking pan, place it directly on the oven rack.
• Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
• Torte will not test done in center.
• Top will have a sugary crust that will crack.
• Remove springform pan from baking pan.
• Cool cake in pan on wire rack.
• Loosen edge of cake from pan.
• Remove side of pan.
• Invert onto serving plate.
• Remove pan bottom.
• Peel off paper.
• If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
• Peel off paper.
• Cool.
• Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
• If desired, sprinkle top with chopped pecans.
• Cover; refrigerate about 30 minutes or until glaze is set.
• Chocolate Glaze.
• In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
• Microwave on 100 percent (high) about 45 seconds.
• Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
• If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
• Notes:.
• Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
• Don't worry about the cracks.
• Before glazing, invert the cake so the smooth bottom becomes the top.
• My cake did not crack on top.
• Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
• For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.