↞ recipe box start page
Category: Tortes
Prep Time: Cook Time: Total Time:
1/2 cup butter, melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1/2 cup confectioners sugar
4 eggs
1/2 cup very finely ground almonds
1/2 cup sour cream
1/4 cup flour
Frosting
4 (1 oz) squares semi-sweet baking chocolate, melted
2 tbsp butter, melted
2 tbsp honey
Sauce
1 (10 oz) pkg frozen raspberries in syrup, thawed
2 tsp cornstarch
Heat oven to 350. Grease 9 inch round cake pan. Line with aluminum foil, leaving excess foil over edges; grease foil. Set aside.
Melt 1/2 cup butter and 8 squares chocolate in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 3 minutes); set aside.
Combine confectioners sugar and eggs in large bowl. Beat at high speed, scraping bowl often, until light in color and foamy (4 to 5 minutes). Add all remaining torte ingredients. Continue beating, scraping bowl often, until well mixed. Add chocolate mixture. Continue beating, scraping bowl often, until well mixed.
Spread batter into prepared pan. Bake for 30 to 35 minutes or until firm to the touch. (DO NOT OVERBAKE.) Cool on wire cooling rack 30 minutes. Remove from pan by lifting aluminum foil. Remove aluminum foil; place onto serving plate.
Place all frosting ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth (2 to 3 minutes). Frost top and sides of torte with chocolate mixture. Refrigerate at least 1 hour or until firm.
Meanwhile, press raspberries through fine wire strainer; discard seeds. (Strain raspberries again, if seeds still remain.)
Place strained raspberries and cornstarch in 1-quart saucepan; stir with wire whisk until combined. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 6 minutes). Boil, stirring constantly, until slightly thickened (2 to 3 minutes). Cool 5 minutes; stir. Cover; refrigerate until serving time.
To serve, spoon 1 to 2 tbsp raspberry sauce on individual dessert plates; place slice of torte on top of sauce.
TIP: Torte and sauce can be made 1 to 2 days ahead. Store covered in refrigerator.
view more member recipes
CHOCOLATE TRUFFLE TORTE III
view my recipes
print
save
Category: Tortes
Prep Time: Cook Time: Total Time:
1/2 cup butter, melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1/2 cup confectioners sugar
4 eggs
1/2 cup very finely ground almonds
1/2 cup sour cream
1/4 cup flour
Frosting
4 (1 oz) squares semi-sweet baking chocolate, melted
2 tbsp butter, melted
2 tbsp honey
Sauce
1 (10 oz) pkg frozen raspberries in syrup, thawed
2 tsp cornstarch
Heat oven to 350. Grease 9 inch round cake pan. Line with aluminum foil, leaving excess foil over edges; grease foil. Set aside.
Melt 1/2 cup butter and 8 squares chocolate in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 3 minutes); set aside.
Combine confectioners sugar and eggs in large bowl. Beat at high speed, scraping bowl often, until light in color and foamy (4 to 5 minutes). Add all remaining torte ingredients. Continue beating, scraping bowl often, until well mixed. Add chocolate mixture. Continue beating, scraping bowl often, until well mixed.
Spread batter into prepared pan. Bake for 30 to 35 minutes or until firm to the touch. (DO NOT OVERBAKE.) Cool on wire cooling rack 30 minutes. Remove from pan by lifting aluminum foil. Remove aluminum foil; place onto serving plate.
Place all frosting ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth (2 to 3 minutes). Frost top and sides of torte with chocolate mixture. Refrigerate at least 1 hour or until firm.
Meanwhile, press raspberries through fine wire strainer; discard seeds. (Strain raspberries again, if seeds still remain.)
Place strained raspberries and cornstarch in 1-quart saucepan; stir with wire whisk until combined. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 6 minutes). Boil, stirring constantly, until slightly thickened (2 to 3 minutes). Cool 5 minutes; stir. Cover; refrigerate until serving time.
To serve, spoon 1 to 2 tbsp raspberry sauce on individual dessert plates; place slice of torte on top of sauce.
TIP: Torte and sauce can be made 1 to 2 days ahead. Store covered in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Truffle Torte
by sgre52160
Cake 1 (6 oz) bag semi-sweet chocolate chips 1/2 cup butter 1/2 cup flour 4 eggs, separated 1/2 cup sugar 1 pkg (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup) Filli
by sgre52160
Cake 1 (6 oz) bag semi-sweet chocolate chips 1/2 cup butter 1/2 cup flour 4 eggs, separated 1/2 cup sugar 1 pkg (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup) Filli
Chocolate Truffle Torte I
by sgre52160
16 oz bittersweet chocolate, coarsely chopped 1 cup unsalted butter 6 large eggs Heat oven to 425. Grease an 8 inch springform pan. Line bottom with waxed paper. Grease paper. Wrap outside of
by sgre52160
16 oz bittersweet chocolate, coarsely chopped 1 cup unsalted butter 6 large eggs Heat oven to 425. Grease an 8 inch springform pan. Line bottom with waxed paper. Grease paper. Wrap outside of
Chocolate Truffle Torte Ii
by sgre52160
Cake 1 bag (6 oz) semi-sweet chocolate chips 1/2 cup butter 1/2 cup flour 4 eggs, separated 1/2 cup sugar 1 package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)
by sgre52160
Cake 1 bag (6 oz) semi-sweet chocolate chips 1/2 cup butter 1/2 cup flour 4 eggs, separated 1/2 cup sugar 1 package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)
Chocolate Caramel Truffle Torte
by sgre52160
Crust 1 3/4 cups very finely chopped pecans 2/3 cup sugar 1/4 cup Butter, melted Filling 1 pint whipping cream 2 2/3 cups semi-sweet chocolate chips Caramel Sauce 3/4 cup sugar and fir
by sgre52160
Crust 1 3/4 cups very finely chopped pecans 2/3 cup sugar 1/4 cup Butter, melted Filling 1 pint whipping cream 2 2/3 cups semi-sweet chocolate chips Caramel Sauce 3/4 cup sugar and fir
Peanut Butter And Chocolate Truffle Torte
by sgre52160
16 (1 oz) squares semisweet chocolate, chopped 2/3 cup unsalted butter 1/2 cup creamy peanut butter 5 large eggs, lightly beaten 2 tbsp flour Peanut Butter Cream: 1/2 cup creamy peanut butter
by sgre52160
16 (1 oz) squares semisweet chocolate, chopped 2/3 cup unsalted butter 1/2 cup creamy peanut butter 5 large eggs, lightly beaten 2 tbsp flour Peanut Butter Cream: 1/2 cup creamy peanut butter
view more member recipes
related CDKitchen recipes
Truffle Aioli French Fry Dipping Sauce
Chocolate Truffle Filling
Chocolate Truffle Fudge Brownies
Flourless Chocolate Torte with Chocolate Ganache
Chocolate Wave Cake
Chocolate Raspberry Truffle Brownies
Rudolph's Chocolate Truffle Cake
Black Truffle Sabayon
Hazelnut-Chocolate Viennese Torte
Flourless Chocolate Cherry Torte