Indulge in the ultimate chocolate experience with our decadent Dark Chocolate Torte, a symphony of rich, velvety flavors and textures. This masterpiece features a moist chocolate sponge cake base, layered with a luscious dark chocolate ganache and topped with a glossy chocolate glaze. Each bite is a journey through the depths of chocolate heaven, leaving you craving more.
This comprehensive article provides three variations of this divine dessert, catering to different preferences and skill levels. The classic Dark Chocolate Torte recipe offers an in-depth guide for creating the perfect torte from scratch. For those seeking a gluten-free option, the Gluten-Free Dark Chocolate Torte recipe provides a delightful alternative that doesn't compromise on taste or texture.
Finally, the Mini Dark Chocolate Tortes recipe is perfect for creating individual-sized treats, ideal for parties, special occasions, or simply satisfying your chocolate cravings. With detailed instructions, helpful tips, and stunning photos, this article ensures that every baker, from novice to experienced, can effortlessly craft this exquisite dessert.
DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS
Provided by Miriyam Glazer
Categories Coffee Chocolate Egg Dessert Bake Passover Blackberry Spring Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
- Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
- Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
- Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
- Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.
DARK CHOCOLATE PECAN TORTE
This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan
Provided by Marie Nixon
Categories Bar Cookie
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 16
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.
WARM DARK CHOCOLATE TORTE (A DESSERT TO DIE FOR!)
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
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.
HEALTHY DARK CHOCOLATE TORTE (PIE)
***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. "Oh my!" I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here: http://www.doctoroz.com/videos/alton-browns-dairy-free-chocolate-pie)
Provided by Kathi Ann
Categories Pie
Time 2h20m
Yield 1 torte/pie slices, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
- Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
- Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.
CARAMEL-PISTACHIO TORTE WITH HALVAH AND DARK CHOCOLATE
Categories Milk/Cream Chocolate Dessert Bake Pistachio Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 21
Steps:
- For crust:
- Combine flour, halvah, sugar, and salt in processor. Using on/off turns, process until blended to sandy texture. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg yolks and 2 tablespoons ice water in small bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Gather dough into 2 balls; flatten into disks. Wrap separately in plastic. Chill 1 hour.
- For filling:
- Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan). Remove from heat. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
- Meanwhile, preheat oven to 350°F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick). Remove top paper. Invert dough into prepared pan. Remove remaining paper. Trim dough overhang. Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round. Pour filling into prepared crust. Brush edges of crust with egg white. Remove top paper from second dough disk. Invert over filling. Remove paper. Press dough around pan edges to trim and seal.
- Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.
- For glaze:
- Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
- Place rack over rimmed baking sheet. Remove sides from tart pan. Invert torte onto rack. Remove bottom of tart pan. Pour warm glaze over torte (bottom of torte becomes top). Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
- Slice into thin wedges and serve.
- *A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.
FROZEN GRAND MARNIER TORTE WITH DARK CHOCOLATE CRUST AND SPICED CRANBERRIES
Steps:
- For crust:
- Finely grind cookies, chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes.
- Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.
- For topping:
- Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
- Release pan sides from torte. Transfer torte to platter. Spoon topping over filling. If desired, garnish torte with white chocolate curls.
DARK CHOCOLATE TORTE
Since dark chocolate is becoming popular for its healthy antioxidants, am I able to call this health food?? I say, YES! This would make an impressive dessert for your next dinner party or special dinner for two. Take care of yourself and EAT MORE CHOCOLATE.
Provided by Brooke Magnusson
Categories Chocolate
Time 2h20m
Number Of Ingredients 11
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.
Tips:
- To achieve the best flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
- Make sure all of your ingredients are at room temperature before you start baking. This will help the batter to come together smoothly.
- Do not overmix the batter. Overmixing can result in a tough, dense torte.
- Bake the torte until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the torte to cool completely before serving. This will help it to set and develop its full flavor.
- Serve the torte with whipped cream, fresh berries, or ice cream.
Conclusion:
This dark chocolate torte is a rich, decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its intense chocolate flavor and velvety texture, this torte is sure to be a hit with everyone who tries it.
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