Recipe Talk

Macadamia Fudge Torte

Ingredients & Directions

1/3 c Low-fat sweetened condensed

Milk
1/2 c Semi-sweet chocolate chips

1 pk Devil's food cake mix

1 1/2 ts Cinnamon

1/3 c Oil

16 oz Sliced pears, canned in

Light syrup, drained
2 Eggs

1/3 c Macadamia nuts or pecans,

Chopped
2 ts Water

17 oz Butterscotch-caramel-fudge

Ice cream topping (jar)
1/3 c Milk

This is the Million Dollar Grand Prize winner of the Pillsbury 1996 Bake-Off. The recipe was in the "Special Desserts" category.

1. Preheat the oven to 350 degrees. Spray a 9-inch or 10-inch

springform pan with nonstick spray.

2. In a small saucepan combine the condensed milk and chocolate

chips, and cook over medium low heat until the chocolate is melted, stirring occasionally.

3. In a large bowl combine the cake mix, cinnamon, and oil; blend at

low speed for 20-30 seconds or until crumbly. Place the pears in a blender or food processor fitted with the metal blade; blend until smooth.

4. In a large bowl combine 2 1/2 cups of the cake mix, the pureed

pears, and the eggs. Beat at low speed until moistened, and then at medium speed for 2 minutes. Spread the batter evenly in the prepared pan.

5. Drop the chocolate chip mixture by spoonsful over the batter.

Stir the nuts and water into the remaining cake mix, and sprinkle over the filling.

6. Bake for 45-50 minutes or until the top springs back when touched

lightly in the center. Cool 10 minutes. Remove the sides of the pan. Cool.

7. Combine the butterscotch topping and the milk in a saucepan, and

cook over medium low heat for 3-4 minutes or until well blended; stir occasionally. To serve, spoon 2 tablespoons of the warm sauce onto a plate and top with a wedge of torte.

Approximate nutritional analysis per serving: 460 calories, 15 grams fat, 35 milligrams cholesterol, 490 milligrams sodium, 5 grams protein, and 75 grams carbohydrate.

Note: (from Burros) Because this recipe was released only yesterday, it has not been tested by the NY Times. The nutrition information was provided by Pillsbury.

Source: Marian Burros, NY Times 2/28/96.

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Chocolate mousse torte

7 oz Semisweet chocolate

1 oz Unsweetened chocolate

1 tb Instant coffee

1/4 c Boiling coffee

8 Eggs; separated

⅔ c Sugar

1 ts Vanilla

⅛ ts Salt

Butter for pie pan

Unflavored bread crumbs for

Adjust rack to center of oven. Preheat oven to 350. Butter a 9" ovenproof glass pie pan. Dust it with fine dry bread crumbs, set aside. Place chocolate in the top of a small doubleboiler over hot water. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover and let stand over low heat, stirring occasionally with a small wire whisk, until choc olate is almost melted. Remove choc from the heat and con tinue to stir until smooth. Set aside to cool slightly In the small bowl of an electric mixer beat the yolks at high speed for about 5 minutes until they are pale lemon colored and thickened. Gradually add the sugar and continue to beat at high speed for 5 more minutes until very thick. Add the vanilla and the chocolate, beating slowly and scraping the bowl with a rubber spatula until well blended. Remove from mixer. In the large bowl of an electric mixer beat the whites with the salt until stiff, but not dry. Gradually, in 2 or 3 small additions, fold half of the whites into the chocolate
(do not be too thorough) and then fold the chocolate into the remaining whites, folding only until no whites show. Handling as little as possible, gently remove and set aside about 4 cups of the mousse. Turn the balance into the pie plate, it will barely reach the top. Very gently spread level and place in the oven to bake. Cover the reserved mousse and refrigerate. Bake the mousse for 25 minutes, turn off the heat and let it sit in the oven for 5 more minutes. Remove from the heat and cool on a rack. Mousse will rise during baking and fall while cooling. It will settle in the center, leaving a high rim. When completely cool, remove reserved mousse form refrig erator and place the refrigerated mousse in the center of the shell of baked mousse. Handle as little as possible or it will loose the air beaten into it. I used sugar cocoa and instant coffee to flavor the whipped cream, I did not measure, but flavored to taste. The whipped cream is optional, but it looks better with it.

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Chocolate torte royale

Yield: 8 Servings

1 pk (6-ounce) semisweet chocolate pieces

2 Beaten egg yolks

1/4 c Water

1 c Whipping cream

1/4 c Sugar

1/4 ts Cinnamon

2 Egg whites

1/2 ts Vinegar

1/4 ts Salt

1/2 c Sugar

1/4 ts Cinnamon

CINNAMON MERINGUE SHELL Date: Mon, 22 Jul 1996 12:48:58 -0400
Source: Better Homes and Gardens New Cookbook Melt chocolate over hot water.
Cool slightly; spread 2 tablespoons over bottom of cooled Cinnamon Meringue Shell.
To remaining chocolate, add egg yolks and water; blend; chill till thick. Combine cream, sugar,
and cinnamon; whip till stiff. Spread half over chocolate in shell; fold remainder into chocolate mixture,
spread on top. Chill several hours or overnight. Makes 8 to 10 servings.

Cinnamon Meringue Shell: Beat 2 egg whites with 1/2 teaspoon vinegar and 1/4 teaspoon salt till frothy.
Blend 1/2 cup sugar and 1/4 teaspoon cinnamon; add to egg whites a little at a time,
beating to very stiff peaks. Cover cooky sheet with heavy paper.
Trace 8-inch circle in center. Spread meringue on circle; shape into shell-make bottom 1/2 inch thick and
mound around edge to 1 3/4 inches high. Bake at 275 degrees for 1 hour. Turn off heat;
let dry in oven (door closed) 2 hours.

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Chocolate-cinnamon torte with mocha fudge glaze

Yield: 16 servings

8 oz Tofu

2 c Granular sweetener (such as Sucanat)

3/4 c Oil

1 c Water

1 tb Vanilla extract

2 c All-purpose flour

3/4 c Cocoa powder

2 ts Ground cinnamon

1 ts Baking soda

1 ts Cream of tartar

1/4 c Margarine or oil

1/4 c Cocoa powder

3 tb Water

1 ts Instant espresso powder

1 1/2 c Granular sweetener

1 ts Vanilla extract

Ground cinnamon for garnish

CAKE MOCHA FUDGE GLAZE For CAKE: Preheat oven to 350 F. Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder. Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like. Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup. (Don't worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.) Add oil, water and vanilla to tofu mixture, beating until thoroughly combined. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder. Blend sifted dry ingredients into liquid mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes. Transfer to rack and cool completely. GLAZE: In a small saucepan, combine all ingredients. Cook and stir over medium heat until mixture is shiny and completely smooth. Let mixture come to a boil, then immediately remove from heat. Let cool 10 minutes. Stir vigorously before using. To assemble cake: Remove sides from pan. If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze. Remove pan bottom from cake. Pour glaze evenly over top of cake, allowing some to drip down sides also. Use a knife or spatula to spread glaze around sides. Transfer to serving platter. Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired. Variation: A mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top.

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Double chocolate chip torte pt 1

Yield: 12 Servings

1/2 c Blanched whole almonds; toasted

3/4 c Plus 3 tablespoons cake flour

2 ts Baking powder

8 tb (1 stick) unsalted butter; softened

3/4 c Granulated sugar; divided

6 lg Eggs; separated (at room temperature)

1 ts Vanilla extract

6 oz Bittersweet chocolate; finely chopped

1/2 c Water

⅓ c Granulated sugar

3 tb Kirsch

1 1/2 c Heavy cream

1/4 c White creme de cocoa

1 Envelope unflavored powdered gelatin

12 oz White chocolate; coarsely chopped

1 c Milk

1 tb Vanilla extract

8 oz White chocolate; grated

3/4 c Morello cherry jam; divided

1 1/2 c Heavy cream

3 tb Granulated sugar

1 tb Kirsch

4 oz Bittersweet chocolate; grated, for garnish

CHOCOLATE CHIP SPONGECAKE KIRSCH SOAKING SYRUP WHITE CHOCOLATE CHIP MOUSSE: ASSEMBLY WHIPPED CREAM FROSTING YIELD: 12 servings DIFFICULTY: ** PREPARATION: 2 1/2 hours plus baking, cooling, and chilling times. Make the chocolate chip spongecake: 1.Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch round cake pans and line the bottom of each pan with a circle of baking parchment or waxed paper. Dust the sides of the pans with flour and tap out the excess. 2.Place the toasted almonds in the bowl of a food processor fitted with the metal chopping blade. Process the almonds until finely ground, about 30 seconds. Place the ground almonds in a medium bowl . 3.Sift the flour and baking powder into the bowl with the almonds. Using a wire whisk, stir the dry ingredients together until blended. Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at high speed until creamy, about 30 seconds. At medium speed, gradually beat in l/2 cup of the sugar and continue to beat until fluffy, about 2 minutes. Beat in the yolks, one at a time, and the vanilla and continue to beat until well blended, about I minute. Remove the bowl from the mixer stand and fold in the chopped bittersweet chocolate . 5.In a clean, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer using a clean wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1/4 cup of sugar and continue beating the whites until stiff, shiny peaks form. 6.Fold one-third of the beaten whites into the butter/yolk mixture. Alternately fold in the remaining whites and the reserved dry ingredients in three separate additions. Divide the batter between the two pans and spread it into an even layer with a spatula. 7.Bake the cakes for 40 to 45 minutes, until the cakes spring back when lightly touched in the center. Run the tip of a knife around the edges of each pan. Set the pans on a wire rack and cool 10 minutes. Invert each cake onto a wire rack and cool completely. Make the Kirsch soaking syrup: 1.In a small saucepan, combine the water and sugar. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Remove the pan from the heat and cool to room temperature. Stir in the Kirsch. Make the white chocolate chip mousse: 1.In a medium chilled bowl, using a hand-held electric mixer, beat the cream just until it begins to form soft mounds. Do not overwhip. Cover the bowl and refrigerate the cream until ready to use. 2.Place the creme de cocoa in a small, heatproof cup. Sprinkle the gelatin over it and let stand for 5 minutes to soften the gelatin. Place the cup with continued in part 2

Double chocolate chip torte pt 2

Yield: 12 Servings
See part 1

the softened gelatin in a small saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use. 3.Place the coarsely chopped white chocolate in a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and vanilla; whisk until smooth. Place the bowl over a larger bowl of ice water and stir for 5 to 10 minutes, or until the mixture is cool. Fold in the grated white chocolate. 4.Remove the bowl of whipped cream from the refrigerator. Fold one-third of the cream into the white chocolate mixture. Fold in the remaining cream. Refrigerate the mousse for 2 hours, until it is firm, but not set. Assemble the cake: 1.Using a long serrated knife, slice each cake layer horizontally in two even layers. Place one of the layers on an 8 1/2inch cardboard cake circle. Brush the top of the layer generously with some of the Kirsch soaking syrup. Top with l/4 cup of the Morello cherry jam, smoothing it over the layer with a small spatula. Scrape one-third of the white chocolate chip mousse onto the layer. Using a small offset metal cake spatula, spread the mousse into an even layer. Repeat with the remaining jam, mousse and cake layers, ending with a cake layer. Refrigerate the cake until the mousse is firm, about 3 hours. Make the whipped cream frosting: 1.Place the cream, sugar and Kirsch in a large, chilled bowl. Using a hand-held electric mixer, beat the cream until it forms stiff peaks. 2.Using a small, offset metal cake spatula, frost the top and side of the cake with the whipped cream. Garnish the cake: 1.Sprinkle the top of the cake with the grated bittersweet chocolate. Serve the cake immediately or within 3 hours (Refrigerate the cake if not serving immediately) .

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Dark chocolate pecan torte

Yield: 2 servings

4 Squares (4 Ounces) Unsweetened Chocolate, Broken Into

Pieces

1/2 c Butter Or Margarine

1 1/2 c Sugar

1 1/2 ts Vanilla Extract

3 lg Eggs, Separated

1/2 c Unbleached All Purpose Flour

3 tb Water

3/4 c Finely Chopped Pecans

⅛ ts Cream Of Tartar

⅛ ts Salt

Chocolate Glaze

1 c Powdered Sugar

1/2 ts Vanilla Extract

2 tb Butter

2 tb Water

1 Square (1 Ounce) Unsweetened Chocolate

Hot Water

Yield: 10 to 12 Servings In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each addition. Blend in the flour and water, and beat well. Stir in the pecans. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt until stiff peaks form; carefully fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake for 45 minutes or until the top appears dry, (The torte will NOT test done in the center). Cool 1 hour. Cover and refrigerate until firm. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the tor
te spreading evenly on the top and sides. Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired consistency is reached.

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Four layer torte

Yield: 16 Servings

1 c Flour

1/2 c Butter or margarine

1/2 c Finely chopped pecans

1 pk (Large) cream cheese; softened

1 c Powdered sugar

2 Carton (Small) Cool Whip; divided

2 pk (Large) chocolate instant pudding

4 c Milk

Chopped pecans

FOR THE CRUST FOR THE FILLING To make crust: Mix crust ingredients as you would cookie dough and press into bottom of a 2 quart oblong baking dish. Microwave at high (100%) 4 1/2 to 5 minutes. Cool. To make filling: Mix together cream cheese and powdered sugar, then fold in 1 1/2 cartons of the Cool Whip. Spread this mixture over top of crust. Mix together the packages of instant chocolate pudding and 4 cups of milk Beat 2 minutes and immediately pour over cream cheese mixture and smooth evenly. Spread remaining 1/2 carton Cool Whip on top and sprinkle with chopped pecans. Refrigerate overnight. Makes 16 servings.

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Rich chocolate torte cake

Yield: 6 Servings

4 oz Plain chocolate

1 tb Instant coffee

4 tb Milk

4 oz Butter; softened

4 oz Soft light brown sugar

3 ea Eggs; separated

3 oz Cocoa powder

1 ea Strawberries; to decorate

2 oz Granulated sugar

4 tb Brandy

6 oz Strawberries; hulled

Preheat oven to 180 C. Lightly grease a 2 pt. loaf tin and line with baking parchment. Break the chocolate into a heat-proof bowl, add the coffee and milk, then stand it over a pan of hot water and stir until cocolate melts. Leave to cool slightly. Cream the butter and sugar together until pale and fluffy. Stir in the egg yolks, flour, cocoa and chocolate until combined. Whisk egg whites until stiff, then beat half into the mixture. Lightly fold in the other half and pour into tin. Bake for 40-45 minutes, or until firm to touch. Meanwhile make the syrup: heat the sugar with 1/4 pint (150 ml) cold water, stirring until dissolved, then boil rapidly for 3 min. Stir in brandy and cool. Next make the sauce: mash the strawberries, then sieve to remove the pips. Chill. Cover the cake with a damp tea-towel and cool for 15 min. Remove the towel, prick the cake all over with a skewer, and pour on syrup. When cold, remove cake from the tin, peel off paper, and put on to a plate. Cut into slices, arrange each on a plate, then spoon on the sauce. Decorate and serve with cream.

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Chocolate Torte
Submitted by: Erika L. Drapala
Rated: 5 out of 5 by 29 members Yields: 24 servings

"A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!"
INGREDIENTS:

1 (18.25 ounce) package dark
chocolate cake mix

1 cup heavy whipping cream

1 (8 ounce) package cream

cheese 2/3 cup packed brown sugar

1 teaspoon vanilla extract

1 (1 ounce) square

unsweetened chocolate

DIRECTIONS:
1. Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
2. In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
3. In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
4. Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.

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DOUBLE CHOCOLATE TORTE

Cake

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 cup unsalted butter

1 cup sugar

5 large eggs

1 tablespoon vanilla extract

1/4 teaspoon salt

1/4 cup all purpose flour

Mousse

1/2 cup unsalted butter, cut into pieces

4 large eggs, separated

1 cup whipping cream

1 tablespoon vanilla extract

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 cup plus 1 1/2 teaspoons sugar

2 cups fresh raspberries

2 tablespoons red currant jelly melted with 1 tablespoon water

Red currant bunches (optional)

For cake: Preheat oven to 325degreesF. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.

For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150degreesF, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.

Makes 10 servings.

Bon Appétit
December 2000

Epicurious.com

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Dobos torta (dobosh torte)

Yield: 1 Servings

Ingredients:

3/4 c Of sifted all-purpose flour

1/4 ts Of salt

4 ea Eggs

2/3 c Of superfine sugar

MMMMM------------------------BUTTER CREAM-----------------------------

1/2 c Sugar

1/3 c Water

3 ea Egg yolks

2 ea Sticks of sweet (unsalted) -butter softened

6 oz Sweet chocolate melted

1/2 c Sugar

1/4 c Of water

6 oz Sweet chocolate

Instructions:

grated To prepares the cake:
Butter and flour baking sheets to accomodate six layers.

Using a plate as a guide mark an 8 inch circle on baking sheets for each layer.

While you can rotate the baking sheets they must be rebuttered and floured for each layer.

Preheat the oven to 375 degrees.

Sift the flour with the salt and beat the eggs with the electric mixer and add the sugar gradually.
Fold in the flour taking care not to overmix. Divide the mixture into
six portions and spread each portion on the marked circles. Bake for 6-8 minutes or until
the eges are very lightly browned. Trim the edge of each circle with a knie and lift the cake onto
a wire cooling rack. Put aside 1 circle on alightly oiled baking pan. This will be
covered with caramel to make the top layer of the finished cake. To prepare the butter cream put the sugar
and water in a small heavy saucepan and cook until the mixture reaches 218 degrees on a candy thermometer.
Add the syrup to the lightly beaten egg yolks and beat in the butter a little at a timeed cake layer.
Cover the sides with butter cream. Press the grated chocolate against the sides of the cake.
Deocrate the top of the caramelized layer with piped butter cream. Leave the cake to season for 6 hours
in the refrigerator before serving. Dobos Torta - Dobosh Torte