Best 6 Chocaholic Torte Recipes

25 BEST TORTE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious torte recipe in 30 minutes or less!

FLOURLESS CHOCOLATE TORTE

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.

CHOCAHOLIC TORTE

Steps:

• Preheat oven to 375°F.
• Butter and flour a 10" springform pan (I used baking spray).
• Melt butter and chocolate chips in double boiler until mixed and smooth.
• Beat eggs and sugar in large bowl until light and fluffy.
• Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
• Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
• Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
• Cool in pan on rack.
• When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.

CHOCOLATE TORTE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

CHOCOLATE TORTE CAKE

Steps:

• TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
• Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
• Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
• FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
• Fold in vanilla until evenly blended.
• If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
• COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
• Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
• Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.

DARK & SQUIDGY CHOCOLATE TORTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
• Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.