Difference between revisions of "Indulgent Chocolate Torte"
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{{recipesummary|Dessert recipes|Not nearly enough|Prep 30 minutes<br>Bake 35-40 minutes<br>Final Prep 1 hour|5}} | {{recipesummary|Dessert recipes|Not nearly enough|Prep 30 minutes<br>Bake 35-40 minutes<br>Final Prep 1 hour|5}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | |
=Torte= | =Torte= | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] semi-sweet [[Chocolate Chips|chocolate chips]] |
| − | * ½ cup [[ | + | * ½ cup [[Margarine|margarine]] or [[Butter|butter]] |
| − | * ½ cup all-purpose [[ | + | * ½ cup all-purpose [[Flour|flour]] |
| − | * 4 [[ | + | * 4 [[Egg|eggs]], separated |
| − | * ½ cup [[ | + | * ½ cup [[Sugar|sugar]] |
===Topping=== | ===Topping=== | ||
| Line 17: | Line 17: | ||
* caramel sauce | * caramel sauce | ||
* chocolate curls, if desired | * chocolate curls, if desired | ||
| − | * ½ cup [[ | + | * ½ cup [[Chop|chopped]] [[Pecan|pecans]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat oven to [[ | + | # Preheat oven to [[Oven_temperatures|325°F]]. |
# Grease a 9x3-inch springform pan. | # Grease a 9x3-inch springform pan. | ||
# Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes. | # Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes. | ||
# Stir in flour until smooth. | # Stir in flour until smooth. | ||
# Stir in egg yolks until well blended. | # Stir in egg yolks until well blended. | ||
| − | # [[ | + | # [[Beat|Beat]] [[Egg White|egg whites]] in large bowl on high speed until foamy. |
| − | # Beat in sugar, 1 [[ | + | # Beat in sugar, 1 [[Tablespoon|tablespoon]] at a time until soft peaks form. |
# Fold chocolate mixture into egg whites. | # Fold chocolate mixture into egg whites. | ||
# Spread in greased a 9x3-inch springform pan. | # Spread in greased a 9x3-inch springform pan. | ||
| − | # [[ | + | # [[Bake|Bake]] for 35-40 minutes or until top of cake appears dry and cracked; cool 10 minutes. |
# Run knife along side of cake to loosen, remove side of pan. Cook cake completely. | # Run knife along side of cake to loosen, remove side of pan. Cook cake completely. | ||
# Place on serving plate. | # Place on serving plate. | ||
# Spread top of cake with chocolate glaze; drizzle with caramel sauce. | # Spread top of cake with chocolate glaze; drizzle with caramel sauce. | ||
| − | # [[ | + | # [[Garnish|Garnish]] with chocolate curls and pecans. |
=Chocolate Glaze= | =Chocolate Glaze= | ||
| Line 41: | Line 41: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Ounce|ounce]] unsweetened [[Chocolate|chocolate]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Margarine|margarine]] or [[Butter|butter]] |
| − | * 1 [[ | + | * 1 [[Cup|cup]] [[Powdered Sugar|powdered sugar]] |
| − | * 5 teaspoons [[ | + | * 5 teaspoons [[Boiling|boiling]] [[Water|water]] [[Boil|boil]] |
==Procedure== | ==Procedure== | ||
| Line 58: | Line 58: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] packed [[Brown Sugar|brown sugar]] |
| − | * ½ cup [[ | + | * ½ cup [[Cream|heavy whipping cream]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Corn Syrup|corn syrup]] |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Margarine|margarine]] or [[Butter|butter]] |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoon]] ground [[Cinnamon|cinnamon]] |
==Procedure== | ==Procedure== | ||
| − | # Heat all ingredients to [[ | + | # Heat all ingredients to [[Boil|boiling]] over medium heat, stirring constantly, reduce heat to low. |
| − | # [[ | + | # [[Simmer|Simmer]] uncovered for 5 minutes. |
''Makes about 1¾ cup sauce.'' | ''Makes about 1¾ cup sauce.'' | ||
| Line 75: | Line 75: | ||
The curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls. Semi-sweet chocolate can be used, but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be. | The curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls. Semi-sweet chocolate can be used, but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be. | ||
| − | #Place a bar or block of [[ | + | #Place a bar or block of [[Chocolate|chocolate]] on waxed paper. Make chocolate curls by pulling a [[Vegetable Peeler|vegetable peeler]] toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar. |
| − | #Transfer each curl carefully with a toothpick to wax-lined [[ | + | #Transfer each curl carefully with a toothpick to wax-lined [[Cookie Sheet|cookie sheet]] or directly onto frosted cake, pie or other dessert. |
| − | [[Category:American | + | [[Category:American Recipes|Torte, Indulgent Chocolate]] |
| − | [[Category:Camping | + | [[Category:Camping Recipes|Torte, Indulgent Chocolate]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|Torte, Indulgent Chocolate]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|Torte, Indulgent Chocolate]] |
Latest revision as of 14:36, 10 May 2012
| Indulgent Chocolate Torte | |
|---|---|
| Category: | Dessert recipes |
| Servings: | Not nearly enough |
| Time: | Prep 30 minutes Bake 35-40 minutes Final Prep 1 hour |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine
Contents
Torte
Ingredients
- 1 cup semi-sweet chocolate chips
- ½ cup margarine or butter
- ½ cup all-purpose flour
- 4 eggs, separated
- ½ cup sugar
Topping
Procedure
- Preheat oven to 325°F.
- Grease a 9x3-inch springform pan.
- Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes.
- Stir in flour until smooth.
- Stir in egg yolks until well blended.
- Beat egg whites in large bowl on high speed until foamy.
- Beat in sugar, 1 tablespoon at a time until soft peaks form.
- Fold chocolate mixture into egg whites.
- Spread in greased a 9x3-inch springform pan.
- Bake for 35-40 minutes or until top of cake appears dry and cracked; cool 10 minutes.
- Run knife along side of cake to loosen, remove side of pan. Cook cake completely.
- Place on serving plate.
- Spread top of cake with chocolate glaze; drizzle with caramel sauce.
- Garnish with chocolate curls and pecans.
Chocolate Glaze
Ingredients
- 1 ounce unsweetened chocolate
- 1 teaspoon margarine or butter
- 1 cup powdered sugar
- 5 teaspoons boiling water boil
Procedure
- Heat chocolate and margarine over low heat until melted.
- Blend in powdered sugar and water until smooth.
- Stir in additional boiling water, ½ teaspoon at a time, until of drizzling consistency.
Makes about ½ cup glaze.
Caramel Sauce
Ingredients
- 1 cup packed brown sugar
- ½ cup heavy whipping cream
- ¼ cup corn syrup
- 1 tablespoon margarine or butter
- 2 teaspoon ground cinnamon
Procedure
- Heat all ingredients to boiling over medium heat, stirring constantly, reduce heat to low.
- Simmer uncovered for 5 minutes.
Makes about 1¾ cup sauce.
Easy Chocolate Curls
Procedure
The curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls. Semi-sweet chocolate can be used, but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be.
- Place a bar or block of chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar.
- Transfer each curl carefully with a toothpick to wax-lined cookie sheet or directly onto frosted cake, pie or other dessert.
