Best 3 German Chocolate Torte Recipes
Indulge in the divine decadence of the German Chocolate Torte, a symphony of rich flavors and intricate layers that will transport your taste buds to culinary heaven. This iconic cake boasts a moist chocolate cake base, layered with a luscious filling of toasted coconut, chopped pecans, and a velvety chocolate ganache.
This recipe collection offers a trio of German Chocolate Torte variations, each with its own unique twist. The Classic German Chocolate Torte follows the traditional recipe, ensuring a timeless taste experience. For those seeking a gluten-free alternative, the Gluten-Free German Chocolate Torte provides a delightful indulgence without compromising on flavor. If you prefer a no-bake option, the No-Bake German Chocolate Torte delivers a creamy, refreshing take on this classic dessert.
Each recipe is meticulously detailed, guiding you through every step of the baking process. From preparing the cake batter to creating the luscious fillings and ganache, these recipes ensure a successful baking endeavor. Additional tips and suggestions are also included to elevate your torte to perfection.
Whether you're a seasoned baker or a novice in the kitchen, this collection of German Chocolate Torte recipes will empower you to create an unforgettable dessert that will leave a lasting impression on your palate and the hearts of your loved ones.
INSIDE-OUT GERMAN CHOCOLATE TORTE
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
- Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
- Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
- Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.
GERMAN CHOCOLATE TORTE
Start with a pound cake mix, add a couple of indulgence ingredients, and you'll end up with this to-die-for cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 11h18m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
- Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
- Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
- Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
- Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 445, Carbohydrate 51 g, Cholesterol 90 mg, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 180 mg
GERMAN CHOCOLATE TORTE
Start with a pound cake mix, add a couple of indulgence ingredients, and you'll end up with this to-die-for cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 11h18m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
- Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
- Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
- Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
- Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 445, Carbohydrate 51 g, Cholesterol 90 mg, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 180 mg
Tips:
- Use high-quality chocolate for the best flavor.
- Make sure the butter and eggs are at room temperature before baking.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven to ensure even cooking.
- Let the cake cool completely before frosting it.
- If you are using a store-bought frosting, be sure to whip it until it is light and fluffy before spreading it on the cake.
- Garnish the cake with chocolate shavings, chopped nuts, or fresh berries before serving.
Conclusion:
German chocolate torte is a rich, decadent, and delicious dessert that is perfect for any occasion. With its moist chocolate cake layers, creamy coconut-pecan filling, and rich chocolate frosting, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will result in a stunning and delicious cake. So next time you are looking for a special dessert to impress your friends and family, give German chocolate torte a try. You won't be disappointed!
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